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Savory Ham and Cheese Crêpes Recipe Easy Gooey Melted Cheese Breakfast

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A quick and easy savory breakfast featuring tender crêpes filled with gooey melted Gruyère and sharp cheddar cheese, paired with savory ham. Perfect for busy mornings or a comforting brunch.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 2 large eggs, room temperature
  • 1 1/4 cups (300ml) whole milk, preferably room temperature
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper (optional)
  • 6 ounces (170g) sliced ham, diced or thinly sliced
  • 1 cup (100g) shredded Gruyère cheese
  • 1/2 cup (50g) shredded sharp cheddar cheese
  • 1 tablespoon yellow mustard (optional)
  • 2 tablespoons fresh chives or parsley, chopped
  • Unsalted butter or neutral oil for greasing the pan

Instructions

  1. Make the Batter: In a medium bowl, whisk together 1 cup sifted all-purpose flour, 1/4 teaspoon salt, and a pinch of black pepper. In a separate bowl, beat 2 large eggs with 1 1/4 cups whole milk until smooth. Gradually pour the wet ingredients into the dry, whisking continuously to avoid lumps. Add 2 tablespoons melted butter and whisk again until the batter is silky and slightly runny. Let the batter rest at room temperature for 20–30 minutes.
  2. Prepare the Filling: While the batter rests, shred 1 cup Gruyère and 1/2 cup sharp cheddar cheese. Dice or slice 6 ounces of ham into bite-sized pieces. Mix the ham and cheese together in a bowl. Stir in 1 tablespoon mustard if using. Set aside.
  3. Heat the Pan: Place your non-stick skillet or crêpe pan over medium heat. Add a small pat of butter to coat the surface evenly. The pan should be hot but not smoking—test by flicking a drop of water; it should sizzle gently.
  4. Cook the Crêpes: Pour about 1/4 cup of batter into the pan, tilting and swirling to spread it thinly and evenly. Cook for about 1 to 1 1/2 minutes until the edges lift and the bottom turns golden brown. Flip carefully with a spatula and cook the other side for another 30 seconds.
  5. Add Filling & Melt Cheese: Immediately after flipping, sprinkle a generous handful of the ham and cheese mixture over half of the crêpe. Fold the crêpe over the filling, then gently press down with the spatula. Let it cook for an additional 1 minute to allow the cheese to melt perfectly.
  6. Serve Warm: Slide the crêpe onto a plate. Garnish with chopped fresh chives or parsley. Repeat with the remaining batter and filling.

Notes

If the batter thickens too much after resting, whisk in a splash of milk to loosen it. Keep cooked crêpes warm by stacking them on a plate covered with foil or a clean kitchen towel. Use medium heat to avoid crispy or pale crêpes. Butter adds flavor but burns easily; wipe the pan between crêpes. For gluten-free, use gluten-free flour blend. For dairy-free, substitute milk and cheese with plant-based alternatives.

Nutrition

Keywords: savory crepes, ham and cheese crepes, breakfast crepes, easy breakfast, brunch recipe, melted cheese, quick crepes

Find it online: https://emmaoven.com/savory-ham-and-cheese-cr-e-pes-recipe-easy-gooey-melted-cheese-breakfast/