Ham and cheese crepes are the French answer to grilled cheese. Thin, delicate crepes. Salty ham. Nutty Gruyère. Folded into pillows. Pan-crisped until golden. 15 minutes. Serve with a green salad. C’est magnifique.
Make Crepe Batter
Whisk flour, eggs, milk, salt, and melted butter until smooth. Rest 10 minutes (or up to 1 hour).
Cook Crepes
Heat a nonstick skillet over medium heat. Lightly butter. Pour ¼ cup batter, swirl to coat. Cook 1 minute, flip, cook 30 seconds. Stack crepes on a plate.
Fill & Fold
Lay a crepe flat. Place a slice of ham in the center. Sprinkle with cheese. Fold in sides, then roll into a rectangle or fold into a square.
Crisp in Pan
In the same skillet over medium heat, melt a little butter. Place filled crepes seam-side down. Cook 1-2 minutes per side until golden and cheese is melted.
Serve
Serve hot with a sprinkle of fresh herbs. Add a side salad with mustard vinaigrette. French dinner done.
Summary
Prep Time: 10 min + rest | Cook Time: 15 min | Total: 25 min + rest
Yield: 8 crepes | Difficulty: Easy
Storage Notes
Fridge (unfilled crepes): 3 days. Freezer (unfilled): 3 months. Fill and crisp fresh for best texture. Assemble leftovers in a baking dish, top with more cheese, and broil for a quick gratin.
