Crêpes au Jambon et Fromage (Crêpes with Ham and Cheese)
Why this recipe works
- Thin, flexible crêpes: Swirling the batter in a lightly buttered pan gives the crêpes their classic soft, pliable texture.
- Melty centre: Grated cheese melts quickly inside the folded crêpes, binding the ham into a warm, savoury filling.
- Ready without fuss: The crêpes cook quickly and the filling only needs gentle warming, keeping the recipe practical for lunch or a fast supper.
- Easy to serve: Rich enough on their own yet simple to balance with salad, these crêpes work as a light main course or casual weekend meal.
Get the most out of this recipe
Ingredient notes
- Choose a good melting cheese: Cheddar gives a sharper, familiar flavour, while Gruyère offers a more traditional French-style nuttiness and melts smoothly.
- Whole milk helps tenderness: Whole milk and butter give the batter a softer texture; lighter milk can be used, but the crêpes may be a little less supple.
- Grate before filling: Grated cheese melts faster and more evenly than slices, which helps the crêpes warm through without overcooking.
Texture tips
- Start with a thick paste: Whisking the eggs into the flour before adding the milk gradually helps prevent lumps in the batter.
- Keep the batter pourable: The batter should spread easily when the pan is tilted; if it feels too thick, loosen it gradually with a little more milk.
- Do not overcook the crêpes: Cook just until set and lightly coloured so the crêpes stay soft enough to fold neatly around the filling.
Common mistakes
- Using too much heat: A pan that is too hot will brown the batter before it has spread thinly, giving thicker, less even crêpes.
- Overfilling the centre: Too much ham or cheese makes the folds bulky and can cause the filling to spill as the crêpes are turned.
- Leaving filled crêpes too long: Once the cheese has melted and the crêpe is hot, serve promptly so the pancake does not dry out in the pan.
Make-ahead tips
- Cook the plain crêpes ahead: The crêpes can be cooked in advance, cooled completely and filled later for a faster final cook.
- Reheat gently: Warm filled crêpes in a nonstick pan over low heat until piping hot and the cheese has melted again.
- Freeze if needed: Wrap cooled crêpes well, defrost overnight in the fridge, then reheat gently before serving.
Equipment you'll need
Ingredients
Instructions
- Put the flour and salt in a mixing bowl. Crack in the eggs and whisk to a thick paste, then gradually whisk in the milk until smooth and pourable. Melt the butter and whisk half into the batter, reserving the rest for the pan.
- Heat a nonstick frying pan over medium heat and brush lightly with a little of the remaining melted butter. Pour in a small ladleful of batter and swirl to coat the base in a thin layer. Cook for 45 to 60 seconds until the edges lift, then flip and cook 20 to 30 seconds more; repeat to make 4 crêpes, buttering the pan lightly as needed.
- Grate the cheddar cheese. Lay a crêpe in the pan over low heat, add a quarter of the ham and a quarter of the cheese to one half, then fold into a half-moon and fold again into a triangle. Warm for 1 to 2 minutes per side until the cheese melts, then repeat with the remaining crêpes and filling.
- Serve the crêpes straight away while hot and melty. If you like, keep the finished crêpes warm in a low oven while you heat the rest.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the pan at a steady medium heat for the crêpes; if it is too hot they will colour before the batter sets thinly.
- For neat folds, keep the ham and cheese away from the very edge so the filling does not spill as you turn the crêpes.
- If serving anyone vulnerable, use pasteurised eggs and make sure the crêpes are cooked through and served piping hot.
Substitutions
- Replace Cheddar cheese with Gruyere cheese for a more traditional French-style melt.
- Replace Whole milk with semi-skimmed milk for a lighter crêpe, though the texture will be slightly less tender.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in an airtight container. Reheat in a nonstick pan over low heat until piping hot and the cheese has melted again; if freezing, wrap well and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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