France has given the world many culinary treasures—cheese, chocolate and bread among them—but at my house nothing is more loved than the humble savoury crêpe. In the United States crêpes are often thought of as sweet desserts (Crêpes Suzette, for example), but savoury crêpes deserve far more attention. Thin, egg-rich and quick to make, they’re an elegant way to use up leftovers and turn simple ingredients into something special.
Don’t be intimidated by the mystique around crêpes. They’re easier than they look. For a fast, reliable batter I combine all ingredients in a blender, secure the lid and blend on high for about 20 seconds. A quick scrape and a few pulses finish the job. Let the batter rest in the refrigerator for at least 30 minutes (or up to 24 hours) before cooking. When you’re ready, brush a hot skillet with melted butter and cook each crêpe for about a minute on the first side and just a few seconds on the second—until lightly colored. No special accent or professional training required.
I like to add parsley and onion to the batter for a gentle savory note. Once the crêpes are cooked, they’re spread with a Dijon mayonnaise, layered with paper-thin ham and slices of Swiss cheese, rolled, topped with more shredded melting cheese and baked until hot and bubbly. A simple salad of baby arugula dressed with oil, vinegar, salt and pepper makes a perfect accompaniment.
Try these for dinner soon—you’ll be glad you did.
Ham and Cheese Stuffed Crepes | How to Make Crepes
Rebecca Lindamood
Pin Recipe
Ingredients
Ingredients for savoury crêpes:
- 16 ounces eggs (about 8 large)
- 16 ounces whole milk (2 cups by volume)
- 8 ounces all-purpose flour (about 1 3/4 to 2 cups)
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried)
- 2 tablespoons minced fresh onion (or 1 teaspoon dried granulated onion)
- A hearty pinch of salt
- Melted butter, for cooking crêpes
Additional ingredients for stuffing crêpes:
- 36 paper-thin slices deli ham
- 12 thin slices Swiss cheese
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 cup (or more) finely shredded melting cheese (Cheddar, Monterey Jack, etc.)
Instructions
- Add all batter ingredients to the carafe of a blender. Blend on HIGH for about 20 seconds, stop and scrape down the sides, then pulse three more times. Refrigerate the batter for 30 minutes up to 24 hours before cooking.
To cook crêpes:
- Heat a heavy-bottomed non-stick skillet, crepe pan or well-seasoned cast-iron pan over medium heat. Lightly brush the pan with melted butter, paying attention to the edges where batter can stick.
- Pour 2–4 ounces of batter into the center of the pan, immediately tilt and swirl the pan to spread a thin layer of batter across the bottom.
- Cook until the crêpe has no visible wet areas on top. Run a flexible spatula around the edges, lift and flip. Cook the second side only about 10 seconds to lightly color it.
- Transfer finished crêpes to a cooling rack and repeat until all batter is used.
To stuff and bake:
- Preheat oven to 350°F (175°C).
- Butter a 9″ x 13″ baking pan.
- Mix the mayonnaise with Dijon mustard. Spread about 2 teaspoons of the Dijon mayonnaise on one crêpe. Top with 3 pieces of deli ham and 1 slice of Swiss cheese (torn into pieces if needed). Roll the crêpe and place it in the buttered pan.
- Repeat until 12 crêpes are stuffed and arranged in the baking dish.
- Sprinkle shredded melting cheese evenly over the top.
- Bake 20 minutes, or until the cheese on top and inside is completely melted and the rolls are hot through.
- Serve hot.
Notes
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients and preferred nutrition calculator.
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