Ham Cheese French Crêpes (Print Format)

Golden French crêpes filled with ham and melted Gruyère, offering a savory, customizable light meal.

# Ingredients:

→ Batter

01 - 1 cup (125 g) all-purpose flour, finely sifted
02 - 2 large eggs
03 - 1 1/4 cups (300 ml) whole milk, added gradually
04 - 2 tablespoons (30 g) unsalted butter, melted, plus extra for brushing
05 - 1/4 teaspoon fine sea salt

→ Filling

06 - 6 ounces (180 g) cooked ham, thick-cut or leftover roasted
07 - 3 1/2 ounces (100 g) Gruyère cheese, freshly grated
08 - 2 teaspoons Dijon mustard (optional)

→ Garnish

09 - Fresh parsley, chopped (optional)
10 - Freshly ground black pepper (optional)

# Steps:

01 - In a large bowl, whisk together flour and sea salt, create a well in the center, and add eggs. Gradually whisk in milk until smooth. Stir in melted butter, cover, and let rest for 30 minutes at room temperature.
02 - Preheat a nonstick skillet over medium heat for 2 to 3 minutes. Lightly brush with melted butter to prevent sticking and promote crisp edges.
03 - Pour 1/4 cup (60 ml) batter into the hot skillet and swirl to spread thinly and evenly. Cook for 1 to 2 minutes until edges lift and bottom is golden. Flip and cook 30 seconds more. Transfer to a plate and keep warm. Repeat with remaining batter, re-buttering skillet as needed.
04 - Place one crêpe flat, optionally spread Dijon mustard down the center, layer with ham slice and sprinkle with grated Gruyère. Fold crêpe in half, then in half again to form a triangle enclosing the filling.
05 - Return filled crêpes to skillet over medium heat, press gently, and cook 1 to 2 minutes per side until cheese melts and edges become crisp and golden.
06 - Serve immediately garnished with chopped fresh parsley and freshly ground black pepper if desired.

# Tips:

01 - Allow batter to rest for 30 minutes to produce tender, supple crêpes.
02 - Store cooked crêpes in the refrigerator for up to 3 days or freeze for up to 2 months separated by parchment paper.
03 - Variations include substituting ham and cheese with sautéed mushrooms or spinach for added nutrition.

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