Description
These thin savory pancakes are filled with ham and melted cheese, making a delicious option for breakfast, lunch, or dinner.
Ingredients
Scale
- 125 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 30 g unsalted butter, melted (plus extra for brushing the pan)
- 1/4 teaspoon fine sea salt
- 180 g cooked ham, sliced (preferably thick-cut deli or leftover roasted ham)
- 100 g Gruyère cheese, freshly grated
- 2 teaspoons Dijon mustard (optional)
- to taste fresh parsley, chopped
- to taste freshly ground black pepper
Instructions
- Whisk flour, eggs, milk, melted butter, and salt until smooth.
- Rest the batter for 20–30 minutes to relax the gluten.
- Heat a small non-stick pan over medium heat and brush with butter.
- Pour about 60–80 ml batter and tilt the pan to spread.
- Cook until the edges lift and the bottom is light brown, then flip.
- Lay ham slices on the cooked crepe and sprinkle grated Gruyère.
- Fold or roll the crepe and let it sit a minute so the cheese melts.
- Serve hot with a little parsley and black pepper.
Notes
Serve with a small side salad or simple greens. For a sweeter contrast, serve with a fruit side.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg