These delicious savory crepes are filled with ham, cheese, and eggs with gooey runny yolks. You can serve them as a savory breakfast or a light vegetarian dinner. They’re super quick and easy to make!
Ingredients
Here’s what you need to make these delicious savory crepes:
- for the batter: flour (all-purpose), milk (any kind, you can also use plant-based milk), eggs, melted butter (or vegetable oil such as canola oil or coconut oil), water (regular or sparkling), some seasonings (salt, pepper, Herbes de Provence or Italian seasoning, a small amount of sugar which is optional)
- for the filling: ham, cheese, and eggs or just ham and cheese
- what kind of cheese to use: you can use any melting cheese that you like, for example: gouda, smoked gouda, sharp cheddar, fontina picante, brie/camembert, or one of my two favorite cheeses: Gruyere cheese or Manchego
- what kind of ham to use: any ham that you like, prosciutto cotto is great with this recipe
Step by step instructions
Prepare the crepe batter:
STEP 1: Add all the ingredients for the crepe batter into a medium/large bowl.
STEP 2: Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.
Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
Cook the crepes:
STEP 3: Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don’t have a powerful stovetop) until it’s melted and the pan is well-heated.
Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that’s more convenient for you, although the amount of batter needed will vary depending on the size of the pan.
STEP 4: Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).
STEP 5: Slide a flexible silicone spatula under the crepe and flip it on the other side.
STEP 6: Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.
Assemble:
STEP 7+8: Place a slice of cheese, then a slice of ham in the middle of each crepe. Top with raw egg (see below for alternatives), fold over the four edges of the crepe to leave only the egg visible. Heat some butter in a pan, place your crepes, close the pan with a lid and cook over low heat for about 6 minutes or until the egg white is set but the egg yolk is still runny.
Alternatively, if handling raw eggs is too difficult or you want to make these for a lot of people, you can also make sunny-side-up eggs separately (with runny egg yolks). Place on the crepe and pan-fry for 1-2 minutes until the cheese is melted.
Oven method: place folded crepes with raw eggs on a baking sheet lined with parchment paper. Bake for about 8-10 minutes at 400°F (200°C) or until the egg white is set but the egg yolk is still runny.
Here you can find a detailed post with step-by-step photos showing many different ways of folding crepes.
Make them without the eggs:
If you want to make them without eggs (still very delicious): sprinkle each crepe with 1/4-1/3 cup of shredded cheese and top with two slices ham. Fold in half then again in half creating triangles. Heat some butter in a pan over medium heat. When hot add the crepes and pan-fry on both sides until golden and the cheese is melted.
Sprinkle the crepes with chopped chives or parsley, season with salt and pepper, to taste.
Enjoy!
Serving suggestions
- sour cream
- simple green salad with vinaigrette
- salad with yogurt dressing
- honey mustard sauce (3 1/2 tablespoons honey mustard (or Dijon mustard), 2 tablespoons runny honey, 1 1/2 tablespoons lemon juice, salt, and black pepper to taste)
- hollandaise sauce
Storage
These crepes reheat very well. They make a great make-ahead breakfast. You can store cooked and filled crepes for up to 3 days in the fridge. Wrap them tightly in plastic foil so they don’t dry out. To reheat: cook them in a non-stick pan with a small amount of butter until warm.
You can also store cooked crepes without filling in the fridge for up to 3 days. The crepes should be wrapped tightly in plastic foil. Crepes can be stacked on each other but leave them on the counter for 15-30 minutes to warm up – they will be easier to separate and less prone to tearing.
You can store crepe batter for up to 24 hours in the fridge. Whisk well before using.
I haven’t tried freezing this particular recipe but I think it should work well.
More crepe recipes
- Basic Crepe Recipe with a video showing how to cook crepes + many tips for cooking perfect crepes
- Apple crepes
- Cheesy vegetable crepes
- Smoked salmon crepes
- Cream Cheese Crepe Filling
- Naleśniki recipe (Polish crepes with sweet cheese filling)
- Chocolate crepes
- Mushroom Crepes
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Savory Crepes (with ham, cheese, and eggs)
Ingredients
for the crepe batter:
- 1 cup flour (125g) spooned and leveled
- 3 large eggs
- 3/4 cup milk 180g
- 1/2 cup water 120g
- 2 tablespoons melted butter or vegetable oil
- 1/2 teaspoon Herbes de Provence or Italian seasoning
- 1/2 teaspoon sugar optional
- 1/4 teaspoon salt
- big pinch of pepper
for the filling:
- 8 slices cheese or 1/4-1/3 cup shredded cheese per crepe
- 8 slices ham
- 8 eggs optional
- chives or chopped parsley
- butter for frying
Instructions
Prepare the crepe batter:
- Add all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.
- Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
Cook the crepes:
- Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don’t have a powerful stovetop) until it’s melted and the pan is well-heated.
- Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that’s more convenient for you, although the amount of batter needed will vary depending on the size of the pan.
- Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).
- Slide a flexible silicone spatula under the crepe and flip it on the other side. Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.
Assemble:
- Place a slice of cheese, then a slice of ham in the middle of each crepe. Top with raw egg (see below for alternatives), fold over the four edges of the crepe to leave only the egg visible. Heat some butter in a pan, place your crepes, close the pan with a lid and cook over low heat for about 6 minutes or until the egg white is set but the egg yolk still runny.
- Alternatively, if handling raw egg is too difficult or you want to making these for a lot of people, you can also make sunny-side-up eggs separately (with runny egg yolks). Place on the crepe and pan-fry for 1-2 minutes until the cheese is melted.
- Oven method: place folded crepes with raw eggs on a baking sheet lined with parchment paper. Bake for about 8-10 minutes at 400°F (200°C) or until the egg white is set but the egg yolk still runny.
- If you want to make them without eggs (still very delicious): sprinkle each crepe with 1/4-1/3 cup of shredded cheese and top with two slices ham. Fold in half then again in half creating triangles. Heat some butter in a pan over medium heat. When hot add the crepes and pan-fry on both sides until golden and the cheese is melted.
- Sprinkle the crepes with chopped chives or parsley, season with salt and pepper, to taste.
- Enjoy!
Notes
- What kind of cheese to use: you can use any melting cheese that you like, for example: gouda, smoked gouda, sharp cheddar, fontina picante, brie/camembert, Gruyere cheese, or Manchego.
- What kind of ham to use: any ham that you like, prosciutto cotto is great with this recipe. These crepes reheat well – cook them briefly in a non-stick pan with a small amount of butter on both sides until warm.
- How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 crepe with egg (1/8 of the recipe). This is only an estimate!
1 Comment
Elizabeth @ Bowl of Delicious
23 December 2021 at 16:41Yum! What a great way to use leftover ham!