With these Ham and Cheese Crepes, breakfast has never looked so elegant! Homemade or store-bought crepes are layered with grated cheese and ham, and an egg is cracked into each. 15 minutes in the oven and your family will be enjoying a delicious, filling meal that they will ask for again and again.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
The Ham and Cheese Crepes are a savory turn on my classic crepes recipe. I've added salty ham and grated swiss cheese, although gruyere or even blue cheese would be a delightful twist. It makes a simple and delicious breakfast, but it would also be an amazing breakfast-for-dinner idea, with or without the egg. This is definitely one of my favorite things to make any time of day!
Jump to:
Ingredients & Substitutions
This fancy looking delicious savory crepe has an approachable ingredient list. Whether you you make your own homemade crepes, or you use store-bought crepes, the rest of the ingredients are affordable and easy to find.
- Crepes - My easy crepes recipe is so much easier than you would ever think, but store-bought crepes are actually quite affordable and delicious. As of this writing, I can buy a package of 10 crepes for less than $5. Your choice.
- Swiss cheese - You can find store brand Swiss cheese for as little as $2, or if you are feeling a little extra, you can spring for Gruyère cheese or Emmentaler cheese.
- Eggs - A small egg fits perfectly in the ham nest that I have you build, but I find that large eggs sometimes spill over the ham slices. In the end, you fold the edge of the crepe over the filling, so it doesn't really matter.
- Dijon - I'm not the world's biggest mustard fan, but I find that just this small amount of dijon is perfect in bringing the slightly sweet crepes into the savory realm.
- Chives - If you don't like onion flavor, or have an allium allergy, feel free to leave the chives off, or use fresh thyme leaves in their place.
See recipe card below for quantities.
Variations
Ham and cheese is a classic crepe combination, but there are so many other ways to make your savory crepes.
- Fried egg - If you prefer, you can skip the oven and top this with a fried egg, but make sure to warm your crepe and melt your cheese in a non-stick pan over low heat for a couple of minutes first.
- Hollandaise sauce - Take this to the next level by drizzling it with my easy blender hollandaise sauce.
- Vegetarian - Fill with your choice of sauteed spinach, leeks, spinach, or even asparagus.
- Italian - Spread fig preserves on your crepe, sprinkle with grated Parmigiano-Reggiano, layer with prosciutto, and add your egg. Bake and garnish with basil leaves.
- Everything - Spread cream cheese on your crepe, making a well for your egg. Bake until set and then garnish with smoked salmon. Add capers, red onions, fresh dill, or scallion.
- Huevos Rancheros - Snuggle an egg in the middle of refried beans. Sprinkle with Oaxaca cheese (mozzarella is a good sub), and bake. Top with avocado, fresh cilantro, and salsa.
Instructions
This is an incredibly easy recipe. If you choose the homemade crepe option, you can make those up to 3 days ahead, making your morning super simple. As always, read the instructions through, marveling at my exquisite food photography, and then just do it!
- Preheat oven to 375°F Line a large sheet pan with parchment paper or aluminum foil sprayed with nonstick spray.
- Make homemade crepes according to the recipe, or purchase store-bought crepes. You will need 4.
Step 1: Place an individual crepe on your work surface and spread a thin layer of dijon mustard in the center.
Step 2: Sprinkle about 3 tablespoons of grated or shredded cheese on top of the mustard.
Step 3: Drape a piece of deli ham on top of the cheese, making a depression in the center.
Step 4: Crack an egg into the ham nest. Season with salt and pepper.
Step 5: Fold over the four outside edges of the crepe to make an envelope that exposes the filling in the middle of each crepe.
Step 6: Use a large spatula to transfer to your baking sheet. Sprinkle more cheese over the filling.
Repeat with the rest of your crepes. Bake in preheated oven for 10 to 12 minutes, or until egg white is set and yolk is still runny. Top with chives.
Cooking ham and cheese crepes on the stove
Yes, you can cook these on the stove! Warm your nonstick skillet over medium heat. Remove nonstick pan from the stove and place on a trivet or potholder on your counter. Place a crepe in the warm skillet, spread a little mustard, then add the slice of ham, cheese, and egg on top. Fold it up, cover, and cook about 3 minutes, or until the egg is done.
Recipe FAQs
Yes, you can make your ham and cheese crepes ahead of time and I recommend that you do! Just make them up to the point before adding the egg, fold, and refrigerate for up to 2 days or freeze for up to a month.
Allow frozen premade crepe squares to thaw overnight in the fridge. To finish, crack an egg into the center and bake as directed.
If your crepe is too springy and won’t stay closed when folded, just use a couple of toothpicks to hold the crepe edges in place while baking. Remove before serving.
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Ham and Cheese Crepes
Equipment
Ingredients
- 4 Homemade crepes ~or~
- 4 Store-bought crepes
- 4 teaspoons Dijon mustard
- 4 ounces Swiss cheese grated
- 4 slices ham
- 4 large eggs
- Salt and pepper
- Chives for garnish
Instructions
- Preheat oven to 375°F Line a large sheet pan with parchment paper or alumnium foil sprayed with nonstick spray.
- Make homemade crepes according to the recipe, or purchase store-bought crepes. You will need 4.
- Place one crepe on your work surface and spread one teaspoon of dijon mustard in the center.
- Sprinkle about 3 tablespoons of grated or shredded cheese on top of the mustard.
- Drape a piece of ham on top of the cheese, making a depression in the center.
- Crack an egg into the ham nest. Season with salt and pepper.
- Fold over the four outside edges to make an envelope that exposes the filling in the middle of each crepe.
- Use a large spatula to transfer to your baking sheet. Sprinkle more cheese over the filling.
- Place on baking sheet and repeat with the rest of your crepes. Bake in preheated oven for 10 to 12 minutes, or until egg white is set and yolk is still runny. Top with chives.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Comments
No Comments