Ham and Cheese Crepes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/13/19
Ham and cheese crepes

 

Максим Крысанов / Getty Images 

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
600 Calories
46g Fat
22g Carbs
25g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 600
% Daily Value*
Total Fat 46g 59%
Saturated Fat 25g 125%
Cholesterol 267mg 89%
Sodium 828mg 36%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Protein 25g
Calcium 593mg 46%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These ham and cheese crepes make a nice dish for a brunch, lunch, or dinner. Use homemade crepes or buy ready-made crepes. Although crepes are thinner and more delicate, they're as easy to mix and cook as pancakes.

If you are making crepes from scratch, plan to make the batter at least an hour ahead of time and let it rest in the refrigerator.

Ingredients

  • For the Crepes:
  • 4 large eggs
  • 1 1/2 cups milk
  • 1 cup all-purpose flour
  • 4 tablespoons butter (melted)
  • 1/2 teaspoon salt
  • For the Filling:
  • 1 1/2 cups Cheddar cheese (shredded)
  • 12 slices ham (cooked, thinly sliced)
  • 2 tablespoons green onion (finely chopped)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup sour cream
  • 1/2 teaspoon prepared mustard
  • 1/3 cup bread crumbs
  • 3 tablespoons butter (melted)

Steps to Make It

  1. If making crepes from scratch: in a blender, process the eggs with milk. Add the flour, 4 tablespoons of melted butter, and 1/2 teaspoon of salt. Blend until the batter is smooth. Pour into a container, cover, and let stand for 1 hour or refrigerate for up to 12 hours.

  2. Grease skillet or crepe pan (7 to 9 inches in diameter) lightly; heat until fat is sizzling hot. Pour about 3 to 4 tablespoons of batter (depending on how thin you would like them to be) into the pan and rotate it quickly to distribute batter. If the batter seems too thick, add more milk in very small amounts until the consistency is thin enough to pour.

  3. Cook the crepe until the bottom is light brown; flip it over to cook the other side. With a spatula, remove the crepe from the pan. Lightly grease the pan and repeat until there is no more batter. As you remove the crepes from the pan, stack them on a plate and cover them with a clean kitchen towel until all are cooked.

  4. Heat the oven to 350 F. Sprinkle each crepe with 2 tablespoons of shredded cheese; top each with ​a ham slice. 

  5. In ​a small bowl, combine the onion, 1/2 teaspoon of salt, pepper, sour cream and mustard; mix well. Spread about 1 tablespoon of the sour cream mixture over ham. Roll up and arrange in 9-by-13-by-2-inch baking pan. Combine 3 tablespoons of melted butter and breadcrumbs; sprinkle over crepes and cover pan loosely with foil.

  6. Bake in the preheated oven for 15 to 20 minutes, or until cheese is melted. Serve crepes immediately.