Description
Ham and Cheese Crepes
Ingredients:
For the Crepes:
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tbsp melted butter
A pinch of salt
For the Filling:
200g cooked ham, diced
200g shredded cheese (Gruyère or mozzarella work well)
1/2 cup béchamel sauce
For Garnish:
Fresh chives, chopped
Instructions:
Make the Crepes:
In a bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth.
Heat a non-stick skillet over medium heat, lightly grease with butter, and pour a ladle of batter. Swirl to coat the pan.
Cook for 1-2 minutes until golden, flip, and cook the other side. Repeat for the rest of the batter.
Prepare the Filling:
Spread a thin layer of béchamel sauce on each crepe.
Add a portion of diced ham and shredded cheese, then fold or roll the crepe.
Bake the Crepes:
Preheat the oven to 180°C (350°F). Arrange the filled crepes in a baking dish, sprinkle extra cheese on top, and bake for 10-15 minutes until golden and bubbly.
Serve:
Garnish with fresh chives and serve warm.
Step-by-Step Guide
1. Make the Batter: Combine flour and salt. Create a well, add eggs and half the milk. Whisk from the center outwards until smooth. Whisk in remaining milk and melted butter. Let rest 15-30 minutes.
2. Cook the Crepes: Heat an 8-inch non-stick pan over medium. Lightly butter. Pour about 1/4 cup batter, immediately swirling to coat thinly. Cook for 60-90 seconds until edges lift. Flip and cook for 30 seconds more. Stack on a plate.
3. Assemble: Lay a crepe flat. Spread a tablespoon of béchamel in the center, leaving a border. Top with ham and cheese. Fold sides in, then roll from bottom to top to form a neat parcel.
4. Bake: Place filled crepes seam-side down in a greased baking dish. Top with remaining béchamel and extra cheese. Bake at 180°C (350°F) for 12-15 minutes until golden.
Serving Suggestions
These savory crepes are versatile. For a light lunch, serve with a simple green salad with a sharp vinaigrette to cut the richness. For a heartier brunch, pair with roasted tomatoes, sautéed mushrooms, or a poached egg on the side. A dollop of Dijon mustard or a side of cornichons adds a delightful tangy contrast.
How-to Summary
Create a thin, smooth batter and let it rest. Cook thin crepes in a buttered pan. Fill each with béchamel, diced ham, and shredded cheese. Roll into parcels, place in a dish, top with more sauce and cheese, and bake until bubbly and golden. Garnish with chives.
Frequently Asked Questions
Can I make the crepes ahead of time? Absolutely. Cook and stack them with parchment paper in between. Store in an airtight container in the fridge for 2 days or freeze for a month.
What’s a quick substitute for béchamel sauce? A good quality store-bought Alfredo sauce works in a pinch. For a lighter option, mix cream cheese with a splash of milk until spreadable.
Can I use a different cheese? Yes. While Gruyère is classic, sharp cheddar, Swiss, or a fontina blend beautifully. Pre-shredded bags are convenient but block cheese you shred yourself melts better.
Why is my batter lumpy? You likely added the milk too quickly. Always start with a thick paste of flour, eggs, and half the milk before thinning it out with the rest.
How do I keep crepes warm before baking? Place them on a heat-proof plate, covered with foil, in a warm oven (about 100°C / 200°F) while you finish cooking the batch.
Common Mistakes to Avoid
Avoid using a batter that hasn’t rested; this leads to tough crepes. Do not overfill the crepes, or they will be difficult to roll and may burst open. Ensure your pan is at the correct medium heat—too hot and they’ll burn, too low and they’ll be rubbery. Finally, do not skip the final baking step, as this melds the flavors and creates the desirable golden top.
Conclusion
Ham and cheese crepes are an elegant yet simple dish perfect for any meal. Mastering the basic crepe opens a world of culinary possibilities, both sweet and savory. With this detailed guide and tips, you can avoid common pitfalls and create a delicious, impressive meal that feels special without requiring professional skills. Enjoy the process and the delicious results!