Ham and Cheese Crepes


You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Prep Time:
25 mins
Cook Time:
30 mins
Additional Time:
20 mins
Total Time:
1 hrs 15 mins
10 servings


Crepe Batter:

  • 1 ¼ cups all-purpose flour

  • 1 cup milk

  • 4 large eggs

  • 1 tablespoon melted butter


  • 1 teaspoon butter

  • 1 medium onion, thinly sliced

  • 2 teaspoons butter, divided, or more as needed

  • 2 tablespoons Dijon mustard

  • ½ slice thinly sliced ham

  • 8 ounces shredded Gruyere cheese


  1. Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.

  2. Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.

  3. Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.

  4. Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.

  5. Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

Cook's Notes:

The amount of batter that you add to the pan will depend on the size of the pan. An electric crepe maker will typically yield crepes that are about 10-11 inches, but crepe pans or a medium-size skillet usually are about 8-9 inches where you'd use 1/4 cup batter. Electric crepe makers should yield about 8 crepes, and a crepe pan or medium-size skillet should give you about 10-12.

Crepes may be prepared in advance and refrigerated in a sealed plastic bag, so then all you need to do is fill them for a quick meal. Just remove the crepes from the refrigerator in advance or keep them in a low-temperature oven very briefly to take the chill off.

Swiss cheese will not be quite as flavorful, but it can be used as a substitute for Gruyere, if necessary.

Nutrition Facts (per serving)

222 Calories
13g Fat
15g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 222
% Daily Value *
Total Fat 13g 16%
Saturated Fat 7g 34%
Cholesterol 108mg 36%
Sodium 225mg 10%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 12g
Vitamin C 1mg 5%
Calcium 274mg 21%
Iron 1mg 7%
Potassium 119mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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