Savory Ham and Gruyere Crepes

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I have a confession: I used to think crepes were way too fancy and complicated to make at home. But then I tried it one random Saturday morning and realized the whole thing takes maybe 30 minutes and looks absolutely stunning on the table. Savory crepes have become one of my favorite things to make when I want brunch to feel special without actually stressing about it.

Ham and Gruyere is the classic French combination for a reason. The nuttiness of the Gruyere melting into that thin buttery crepe with the salty ham inside is just so good. This is the kind of thing you make for a birthday breakfast or when someone visits and you want to impress them without spending all morning in the kitchen.

Savory Ham and Gruyere Crepes

Thin, delicate crepes filled with savory ham and nutty melted Gruyere cheese make for the most elegant yet easy weekend breakfast you will ever serve.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 2 large eggs
• 1.5 cups whole milk
• 2 tbsp unsalted butter, melted, plus more for the pan
• 1/4 tsp salt
• 6 oz deli ham, thinly sliced
• 1 cup Gruyere cheese, shredded
• 2 tbsp Dijon mustard optional
• 2 tbsp fresh chives, chopped for garnish

Method

 

1. Whisk together flour, eggs, milk, melted butter, and salt until smooth. Let batter rest for 10 minutes.
2. Heat a nonstick pan or crepe pan over medium heat and brush lightly with butter. Pour about 1/4 cup batter into the center and swirl to coat the pan thinly.
3. Cook for about 1 minute until edges are set and lightly golden, then flip and cook another 30 seconds. Repeat with remaining batter.
4. To fill: place a crepe flat, spread a thin layer of Dijon if using, then add a slice of ham and a sprinkle of Gruyere.
5. Fold the crepe in half, then half again to form a triangle. Place in a warm skillet for 1 to 2 minutes so the cheese melts.
6. Serve warm garnished with fresh chives.

Notes

Crepe batter can be made the night before and refrigerated. Give it a quick stir before cooking. Swiss cheese works well as a substitute for Gruyere.

What You’ll Need

Crepe batter is genuinely simple, just flour, eggs, milk, butter, and a pinch of salt. The most important thing is to let it rest for at least 10 minutes so the gluten relaxes and the crepes come out thin and tender. For the filling, get the best deli ham you can find and shred your own Gruyere from the block rather than buying pre-shredded. It melts so much better.

Tips for Making This

Do not be discouraged if your first crepe is a throwaway. Every crepe maker I know admits the first one is always the test crepe. Once your pan is at the right temperature and lightly buttered, the rest come out beautifully. Swirl the batter quickly and thinly, that is the whole trick. And if you want to get ahead, make the crepes the day before and store them in the fridge layered with parchment. Just warm and fill them in the morning.

Tools for This Recipe

• SENSARTE 10 Inch Nonstick Crepe Pan: The low sides and flat surface make it easy to swirl the batter thin and slide each crepe right out.
• Spring Chef XL Box Grater: Perfect for shredding your Gruyere from the block, which melts so much smoother than pre shredded.

The Final Word

Savory crepes are proof that breakfast can feel like a little celebration without a ton of effort. Once you get the hang of the batter and the swirl, you will be making these on repeat. Treat yourself and the people you love to something a little bit magical this weekend.

So glad you are here. Pam