Easy Ham and Cheese Crepes take my Easy Crepe Recipe up a notch! These cheese, deli ham, and mustard-filled crepes are filling, savory, creamy, and perfect for brunch.Jump to Recipe
Easy crepes with ham and cheese
Is it your turn to host Sunday brunch? No problem! Each of your guests will be ecstatic when you serve them platters of these Easy Ham and Cheese Crepes.
Using my Easy Crepe Recipe, this ham and cheese crepe recipe turned out perfect each and every time. The creamy batter is made from simple ingredients and whips together in seconds. You can even make it days ahead of time!
Once they’re cooked, the crepes are stuffed with savory ham slices and shredded cheese. You can serve them with bacon and cheddar breakfast biscuits and crispy potato latkes for an elaborate, crowd-pleasing brunch or with a simple side salad for lunch. There’s never a bad time for savory crepes!
Tools you need for Easy Ham and Cheese Crepes
Savory ham cheese crepe ingredients
- Milk and water – No substitutions here! You’ll need both to create creamy and light crepes. They’ll be too heavy if you use only milk or too runny if you use only water.
- Eggs – These give the crepes structure and help bind the rest of the batter ingredients together.
- Flour – Use all purpose flour for the best results.
- Butter – For both the batter and to grease the pan.
- Sugar – You don’t need much to give the crepes a subtle sweetness.
- Vanilla extract – For warmth and flavor.
- Dijon mustard – This is spread onto the cooked crepes before adding the ham and cheese. You can use regular yellow mustard or replace it with horseradish sauce or cream cheese.
- Deli ham – Pick up a few slices of ham from the deli counter at your local grocery store.
- Shredded cheese – You’ll want to use a creamy melting cheese, like gruyere or cheddar, to complement the salty ham.
How to make easy ham and cheese crepes
Whether you choose to make a fresh batch or prepare your ham and cheese crepes ahead of time, they always make for a filling, savory, and delicious brunch or lunch. Here’s how it’s done:
- Make the crepe batter.
Blend all of the crepe batter ingredients in a blender until smooth.
- Cook the crepes.
Melt some butter in a medium sized skillet over medium heat. Once the pan is warm, pour ¼ cup of crepe batter into the center. Move the pan around in a circular motion so the batter covers the surface area and forms a circle.
- How to tell the crepes are done cooking.
The crepes only need to cook for about 30 seconds each or until the edges begin to bubble and the batter goes from shiny to matte. Flip the crepe and cook for another 30 seconds.
- Repeat until you’re out of batter.
Repeat the process until you run out of crepe batter. Transfer the cooked crepes to a plate, keeping a piece of parchment paper over each one so they don’t dry out.
- Add the ham and cheese filling.
Melt some butter in the same pan over low heat. Spread a little mustard over one crepe and place it back in the pan. Add some cheese and a slice of ham to one side of the crepe, then fold the other side over top. Cover with a lid and let the cheese melt.
- Serve and enjoy.
Serve the ham and cheese crepes with fresh dill and any other toppings you love and enjoy!
Tips to make the best crepes
- If you don’t have a blender, mix the wet ingredients in a large bowl, then add in the dry ingredients. Whisk until combined.
- Some crepe recipes will tell you to let the batter rest for 20 to 30 minutes after blending but it isn’t necessary. This can help them become light and airy but even if you skip this step, your brunch will still turn out delicious.
- Try not to overmix the batter. This can incorporate too many air bubbles, giving the crepes a weird, unappetizing texture. Only blend the batter for 15 to 20 seconds or until homogenous.
- Only add a little butter to the pan so it’s lightly greased. Cooking spray works just as well!
- Keep the cooked crepes warm by placing them on a baking sheet in the oven while you cook the rest of the batter.
More savory crepe fillings and toppings
Keep your ham and cheese crepes as-is or go all out with even more fillings and toppings. Use these ideas to get started:
- Bechamel sauce
- Sauteed mushrooms, onions, and garlic
- Dill and sour cream
- Romesco sauce
- Sauteed spinach
- Tomatoes and cheese
- Soft scrambled eggs
- Feta cheese
Need a sweet crepe variation? Be sure to check some sweet ideas in my Easy Crepe Recipe.
Frequently asked questions
To make the batter ahead of time, blend the ingredients and leave it to rest in the fridge for up to 2 days. Give the batter a quick blend or stir before cooking in case any of the ingredients have separated.
You can cook the crepes a few days ahead of time. Place a piece of parchment paper between each crepe and wrap them in plastic wrap so they don’t dry out. Store them in the fridge.
Store the leftover ham and cheese crepes (separated with parchment paper) in a sealed ziplock bag in the fridge for up to 5 days. They can be reheated in a skillet or microwave until warmed through.
You sure can! Separate each crepe with a piece of parchment paper and store them in a sealed ziplock bag in the freezer for up to 1 month.
Looking for more easy brunch recipes?
- Ukrainian Cheese Pancakes
- Baked Prosciutto and Egg Breakfast Tart
- Tater Tot Breakfast Casserole
- Lox and Bagel Brunch Board
Did you try these Easy Ham and Cheese Crepes? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!
Easy Ham and Cheese Crepes
- ½ cup lukewarm water
- 1 cup milk
- 5 large eggs
- 1 cup all purpose flour
- 4 tablespoons unsalted butter melted, plus a bit more to coat the pan
- 2 tablespoons sugar
- pinch salt
- 1 teaspoon vanilla extract
Meat and Cheese Filling
- 1 tablespoons unsalted butter
- 3 tablespoons dijon mustard
- 8 ounces shredded cheese gruyere or cheddar
- 16 slices deli ham
- 3 tablespoons dill optional
- Add all the ingredients to a blender and blend until combined (15 to 20 seconds). Alternatively, mix the wet ingredients in a large bowl, then add in the dry ingredients. Whisk until combined.
- Lightly butter a medium sized frying pan with butter and set over medium heat to warm up.
- Fill a ¼ cup with crepe batter and pour it into the warm skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion so the batter moves evenly around the skillet to form a circle.
- Cook for about 30 seconds, or until the crepe begins to bubble around the edges and goes from gloss batter to a matte surface. Use a spatula to flip the crepe over and cook the other side for around 30 seconds.
- Transfer the crepe to a plate. Repeat the same method with the rest of the batter. I like to keep parchment paper over each finished crepe so the edges don’t dry out.
Meat and Cheese Filling
- Heat the pan over low heat, add a small piece of butter, and melt it. Add 1 crepe back to the pan. Spread a little mustard as the base.
- Add in the cheese.
- Then add 1 slice of ham.
- Fold the edges, cover with a lid and let the cheese melt for 1 minute. Serve with some fresh dill or any other fresh herbs or a side salad.
Make ahead, cover crepes with parchment paper, and then plastic wrap so they don’t dry out.
You can make the batter ahead of time and store it in the fridge for up to 2 days.
Many recipes will tell you to let the batter sit for 20 to 30 minutes after blending. While this will help the crepes become light and airy, it’s not necessary. The flour will absorb the liquid and relax the gluten as it sits, but even if you skip this step, the crepes will still turn out delicious.