Best 2 Ham And Cheese Crepes Recipes

**Indulge in a Culinary Symphony of Ham and Cheese Crepes: A Journey Through Exquisite Flavors and Textures**

Prepare to embark on a delectable odyssey with our carefully curated collection of ham and cheese crepe recipes. These culinary masterpieces showcase the perfect harmony of savory ham, melted cheese, and tender crepes. Whether you seek a classic rendition or a contemporary twist, our diverse selection caters to every palate.

From the traditional French crepe filled with béchamel sauce, ham, and Gruyère cheese to the innovative crepe filled with pulled pork, Gouda cheese, and tangy barbecue sauce, our recipes offer a symphony of flavors that will leave your taste buds dancing. Experience the delightful combination of crispy crepe, succulent ham, and gooey cheese in every bite.

Our recipes encompass a range of cooking techniques and ingredients, ensuring that there's something for every skill level and preference. Whether you prefer the simplicity of a basic crepe batter or the richness of a crepe batter infused with herbs or spices, our recipes provide detailed instructions and helpful tips to guide you through the process.

With our ham and cheese crepe recipes, you'll discover a world of culinary possibilities. Whether you're hosting a brunch, planning a light lunch, or seeking a satisfying dinner option, these crepes are guaranteed to impress your family and friends. Join us on this delectable journey and savor the exquisite flavors of ham and cheese crepes.

Let's cook with our recipes!

HAM AND CHEESE CREPES

Ham and Cheese Crepes image

You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Provided by lutzflcat

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

1 ¼ cups all-purpose flour
1 cup milk
4 large eggs
1 tablespoon melted butter
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyere cheese

Steps:

Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g

HAM, MUSHROOM AND CHEESE CREPES

Ham, Mushroom and Cheese Crepes image

These are good as is or with a little mushroom cream sauce spooned over the top. Add a little scrambled eggs and/or (cooked) hash browns, and you have a yummy breakfast crepe!

Provided by S I

Categories Other Appetizers

Number Of Ingredients 15

Ingredients

CREPES
2 c (9 oz) all purpose flour
1 pinch salt (1/8 tsp)
1 tsp sugar
2 large eggs, lightly beaten
14 oz (fl oz) milk
1 Tbsp melted butter
butter or oil, for frying
4 oz water
FILLING
1 oz butter, cold
6 oz mushrooms, sliced
2 Tbsp cream
6 oz gruyere cheese, grated
4 oz ham, chopped

Steps:

1. TO MAKE THE CREPES: Sift the flour, salt and sugar into a bowl and make a well in the center. Mix the eggs and milk together with the water and pour slowly into the well, whisking all the time to incorporate the flour until you have a smooth batter. Stir in the melted butter. Cover & refrigerate for 20 minutes.
2. Heat a crepe pan or a non-stick frying pan and grease with a little butter or oil. Pour in enough batter to coat the base of the pan with a thin even layer and tip out any excess. Cook over moderate heat for about a minute, or until the crepe starts to come away from the side of the pan. Turn the crepe and cook on the other side for 1 minute, or until lightly golden. Stack the crepes on a plate with pieces of wax paper between them and cover with foil or plastic wrap while you cook the rest of the batter to make 6 large crepes.
3. TO MAKE THE FILLING: Preheat the oven to 350°F. Heat the 1 oz butter in a frying pan, add the mushrooms, season well and cook, stirring, for 5 minutes, or until all the liquid from the mushrooms has evaporated. Stir in the cream, cheese, and ham.
4. TO ASSEMBLE: Lay one crepe on a board or work surface. Top with about a sixth of the filling and fold the crepe into quarters. Place it on a baking sheet, and then fill and fold the remaining crepes. Bake for 5 minutes and then serve immediately.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and make the cooking process smoother.

Choose the Right Pan: Use a non-stick pan that is large enough to fit the crepes comfortably. This will help prevent the crepes from sticking and tearing.

Heat the Pan Properly: Make sure the pan is hot enough before you start cooking the crepes. This will help the crepes cook evenly and prevent them from sticking.

Use a Thin Batter: The batter for the crepes should be thin and smooth. If the batter is too thick, the crepes will be thick and doughy.

Cook the Crepes for a Short Time: Each side of the crepe should only be cooked for a minute or two. Overcooking the crepes will make them dry and tough.

Fill the Crepes with Your Favorite Ingredients: You can fill the crepes with a variety of ingredients, such as ham, cheese, vegetables, or fruits. Get creative and experiment with different fillings to find your favorites.

Conclusion:

Crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can master the art of making crepes and impress your friends and family with your culinary skills. So next time you're looking for a fun and easy meal to make, give crepes a try!