Ham and Cheese Crepes

It’s funny the way certain days just call for something warm and melty… you know, quiet afternoons when the light sort of slants across the kitchen tiles, and you can hear the ticking of the clock louder than usual. On one of those days not long ago, I made these ham and cheese crêpes – or crêpes roulées au jambon et fromage, if you’re feeling just a little bit fancy – and honestly, they turned my meh day into something gentle and comforting. A simple crêpe, golden around the edges, wrapped around salty ham and gooey, nutty cheese… it’s like something my grandmother would’ve served on a napkin she ironed.

Why You’ll Crave It

• Golden, lacy crêpes that feel special but come together in minutes
• The warm, melty curl of cheese and ham – it’s savory comfort at its simplest
• Customizable and forgiving – great for when the fridge is… let’s say, half-empty
• Kids, grown-ups, picky eaters – everyone quietly reaches for seconds
• Light enough for brunch, filling enough for dinner – and yes, perfect for midnight Fridays

The first time I made this for my niece, she asked if it was magic. I didn’t correct her.

What You’ll Need

• 125g all-purpose flour: light and fine, just sift it once to be sure
• 2 large eggs: fresh if you can, room temp is nice
• 300ml milk: whole milk makes the crêpes gentler somehow, but any will do
• 1 pinch of salt: just enough to keep the flavor from falling flat
• Butter, for cooking: a dab swirled in the pan each time, for goldenness
• 200g sliced ham: thin, not too lean – something with a little fat for flavor
• 150g grated Gruyère or Emmental: nutty, rich, and melty in exactly the right way

Easy How-To

Make the batter first

In a bowl (I use a big chipped one I’ve had for years), whisk the flour and eggs together gently. Let the milk slide in gradually, whisking slow and steady. You want the batter smooth… but don’t fuss if it’s not perfect. A few tiny lumps won’t ruin your day.

Let it rest (or not)

If time’s on your side, let the batter sit 15 minutes on the counter. Helps the gluten settle for softer crêpes. But to be honest, I’ve skipped this without disaster.

Heat the pan with a touch of butter

Get your nonstick skillet warm – not too hot or you’ll scorch the first one. Swirl in a little butter – not swimming in it, just enough for shine.

Pour and swirl

Ladle in the batter (maybe ¼ cup) and tilt the pan to thin it out. The first crêpe’s always a bit wonky. That’s normal. Flip after 1–2 minutes, once the bottom lifts and browns gently.

Flip, cook, stack… repeat

Flip with your fingers if you feel brave – or a spatula’s fine too. Aim for about 1 more minute. Stack them on a plate under a clean tea towel. They stay warm and soft like that.

Fill, roll, warm

Lay a slice of ham and a scattering of cheese on half the crêpe. Roll it up gently, snug but not tight. You can stop here… or lay them back in the pan for 1 minute, seam side down, to melt everything inside.

Serve warm, while soft and cozy

Cut in half or leave whole – either way, serve while the cheese is still oozy and the crêpe tender. Maybe with a glass of cider nearby.

Good to Know

• Your first crêpe might look wonky. It’s fine. It always is. Cooks call it the test crêpe.
• No Gruyère? Try Comté, cheddar, even Swiss slices. This is not a strict recipe. It forgives.
• Leftovers reheat surprisingly well on a dry skillet over low heat… better than the microwave, which makes them sad.

Serving Ideas

• Serve with a green salad tossed in mustard vinaigrette – for a bit of sharpness next to the melty softness
• Add a fried egg on top for breakfast, especially with a grind of pepper
• Drizzle with a smear of béchamel if you’re feeling indulgent… very French

Top Tricks

• Whisking the eggs into the flour before adding milk helps avoid lumps. I didn’t believe it at first, but it works.
• Crêpes freeze flat. Stack with paper between, wrap tight, and freeze for quiet days when comfort food calls.

Frequently Asked Questions

Can I make the batter ahead?

Yes, and it actually helps. Rest it overnight in the fridge, then whisk lightly before using. If it thickens, add a splash more milk.

What other fillings can I try with crêpes roulées au jambon?

Oh, so many. Try sautéed mushrooms with thyme, or cooked leeks and ricotta. Even greens and a soft poached egg. Crêpes are more canvas than rule.

Do I need a special pan?

Not at all. I use a plain 10-inch nonstick skillet. Though… if you fall in love with making crêpes, a dedicated pan is a nice treat.

Can kids make these with me?

Absolutely. Helping pour and flip (with supervision) is fun, and assembling the filling is a quiet kind of joy for little hands.

Conclusion

Crêpes roulées au jambon et fromage are one of those quiet comforts I turn to again and again. They ask so little of you – just a few ingredients, a bit of time – and what they give back is warmth, softness, and something that tastes like home. It’s not showy food… just real and satisfying. And often, that’s exactly what I need.

More recipes suggestions and combination

Crêpes with Spinach and Feta

A classic – sautéed spinach with crumbled feta makes for a beautiful green tangle inside the crêpe.

Sweet Crêpes with Nutella and Bananas

For when it’s late and you need dessert – this one never disappoints.

Crêpes with Mushroom and Gruyère

Earthy mushrooms partnered with the buttery richness of Gruyère… a favorite on cooler days.

Crêpes with Smoked Salmon and Cream Cheese

Elegant and quiet – this one I keep for weekend brunch with guests. A bit of lemon zest doesn’t hurt either.

Vegetable Crêpes with Bell Peppers and Zucchini

Colorful and fresh-tasting, especially good with a spoonful of ricotta snuck inside.

Crêpes with Chicken and Pesto

Shredded roast chicken and a generous smear of pesto take this into hearty territory – great with a side of greens.