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Horizontal image of two filled crepes on a plate next to salad greens.

Ham and Cheese Crepes

  • Author: Katherine and Eddie D’Costa
  • Total Time: 1 hour, 15 minutes
  • Yield: 4 servings (2 crepes each, 8 total) 1x


In this French classic, mounds of shredded cheese and sliced ham fill lightly sweetened crepes that are perfectly crisp around the edges.



For the Batter:

  • 1 cup all-purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 1/2 cups whole milk

For the Assembly:

  • 1/8 cup vegetable oil
  • 1 pound thinly sliced deli ham
  • 8 ounces shredded sharp cheddar or Swiss cheese (like Emmental or Raclette)


  1. Whisk together the flour, sugar, and salt in a medium-size bowl. Set aside.
  2. In a separate bowl, whisk together the melted butter, eggs, and milk.
  3. Gradually pour the wet ingredients into the dry ingredients while whisking constantly, until a smooth and thin batter forms. There should be no lumps.
  4. Cover with plastic wrap and let sit in the refrigerator for 30 minutes to 1 hour.
  5. When ready to cook, dip a paper towel in the vegetable oil and thinly coat the bottom and sides of a 12-inch nonstick skillet. Heat the skillet over low heat.
  6. Pour 1/4 cup batter into middle of the pan. Immediately tilt the pan and quickly swirl the batter to evenly coat the entire bottom of the pan with a thin layer.
  7. Cook without moving the pan, until the edges are dry and starting to brown, about 2 to 3 minutes.
  8. Loosen the edges of the crepe from the sides of the pan with a rubber spatula. Gently slide the spatula underneath the edge of the crepe, grasp the edge with your fingertips, and flip. Cook for 1 minute.
  9. Add 2 ounces of ham (about 2 slices) on half of the crepe, and sprinkle 1 ounce of the cheese (about 1/3 cup) on top of the ham.
  10. Using a spatula, fold the remaining exposed half over the ham and cheese, and gently press down. Fold over again to create a quarter fold, and gently press down.
  11. Cook for an additional minute on one side, then flip over and cook for another minute to get a golden-brown crust on both sides. Remove from the pan and place on a serving plate.
  12. Use a paper towel to wipe and clean the pan. Repeat steps 5 through 12 to create 7 more crepes.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Crepes
  • Method: Stovetop
  • Cuisine: French

Keywords: ham, cheese, crepe, breakfast, brunch