Best 2 Ham And Cheese Crepes Recipes

When it comes to meal planning, you want to find a dish that's versatile, savory, and simple to make. Enter: ham and cheese crepes. These thin pancakes, filled with a creamy ham and cheese mixture, are a hearty and delightful meal that can be enjoyed for breakfast, lunch, or dinner. The best part is that they're incredibly easy to make and can be customized to suit your preferences. So whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating the ultimate ham and cheese crepes that will leave you and your loved ones craving more.

Here are our top 2 tried and tested recipes!

HAM AND CHEESE CREPES

Ham and Cheese Crepes image

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.

Provided by lutzflcat

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g

HAM, MUSHROOM AND CHEESE CREPES

Ham, Mushroom and Cheese Crepes image

These are good as is or with a little mushroom cream sauce spooned over the top. Add a little scrambled eggs and/or (cooked) hash browns, and you have a yummy breakfast crepe!

Provided by S I

Categories Other Appetizers

Number Of Ingredients 15

Ingredients

CREPES
2 c (9 oz) all purpose flour
1 pinch salt (1/8 tsp)
1 tsp sugar
2 large eggs, lightly beaten
14 oz (fl oz) milk
1 Tbsp melted butter
butter or oil, for frying
4 oz water
FILLING
1 oz butter, cold
6 oz mushrooms, sliced
2 Tbsp cream
6 oz gruyere cheese, grated
4 oz ham, chopped

Steps:

1. TO MAKE THE CREPES: Sift the flour, salt and sugar into a bowl and make a well in the center. Mix the eggs and milk together with the water and pour slowly into the well, whisking all the time to incorporate the flour until you have a smooth batter. Stir in the melted butter. Cover & refrigerate for 20 minutes.
2. Heat a crepe pan or a non-stick frying pan and grease with a little butter or oil. Pour in enough batter to coat the base of the pan with a thin even layer and tip out any excess. Cook over moderate heat for about a minute, or until the crepe starts to come away from the side of the pan. Turn the crepe and cook on the other side for 1 minute, or until lightly golden. Stack the crepes on a plate with pieces of wax paper between them and cover with foil or plastic wrap while you cook the rest of the batter to make 6 large crepes.
3. TO MAKE THE FILLING: Preheat the oven to 350°F. Heat the 1 oz butter in a frying pan, add the mushrooms, season well and cook, stirring, for 5 minutes, or until all the liquid from the mushrooms has evaporated. Stir in the cream, cheese, and ham.
4. TO ASSEMBLE: Lay one crepe on a board or work surface. Top with about a sixth of the filling and fold the crepe into quarters. Place it on a baking sheet, and then fill and fold the remaining crepes. Bake for 5 minutes and then serve immediately.

Tips:

Make sure the crepes are thin and evenly cooked. This will help them fold easily without breaking.
Use a variety of cheeses to create different flavor combinations. You can also add other ingredients to the crepes, such as cooked vegetables, meats, or fruits.
Serve the crepes immediately after they are made. This will ensure that they are warm and the cheese is melted.
You can also make the crepes ahead of time and store them in the refrigerator for up to 3 days. When you're ready to serve them, simply reheat them in the oven or microwave.

Conclusion:

Ham and cheese crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ham. With so many different variations, there's sure to be a ham and cheese crepe recipe that everyone will enjoy.