Ham and Cheese Crepes

Crepes are so versatile. We like them with syrup, bananas foster sauce, or other sweet fillings for breakfast. They can be filled with a savory filling for dinners. Or they can be the base of a hot fudge sundae or chocolate sauce for dessert. The possibilities are endless.

Whenever I make crepes, I always make at least a double or triple batch so that I can have extras in the freezer for any of the above options. This dinner was the result of using up some of my freezer supply of both crepes and diced ham. It was great as a dinner but would also make a nice brunch dish.

Ham & Cheese Crepes
For the crepes:

  • 3 eggs
  • 3/4 c. milk
  • 5 t. melted butter
  • 3/4 flour
  • 1/2 t. salt

1. Whisk together all of the ingredients.

2. Melt a bit of butter in a small skillet over medium-high heat (or spray with a no-stick cooking spray). Add just under 1/4 c. batter to the skillet. Lift and tilt the skillet so that the entire bottom of the skillet is covered with batter. Cook until the top begins to look dry, about 30-45 seconds. Flip and cook another 30-45 seconds. Makes about 12 crepes.
For the ham and cheese filling:

  • 3 T. butter or margarine
  • 3 T. flour
  • 1/2 t. each salt & pepper
  • 1 1/2 c. milk
  • 2 c. shredded cheddar cheese
  • 3 T. mayonnaise
  • 2 T. mustard
  • 2 c. diced ham

1. Melt the butter or margarine in a saucepan over medium heat. Stir in the flour, salt and pepper. Cook for 1-2 minutes, stirring often.

2. Whisk in the milk. Bring to a boil and let thicken. Remove from heat and stir in cheese until completely melted. Add the mayonnaise, mustard and diced.

To assemble:

1. Pour about 1/4-1/2 cup ham and cheese filling in the middle of each crepe. Roll up and place in a casserole dish. (Try to use up all of the ham for filling the crepes, leaving a little extra cheese sauce.)2. Pour any remaining cheese sauce over the crepes. Refrigerate until dinner or bake immediately at 350 degrees for 10-15 minutes.

7 thoughts on “Ham and Cheese Crepes

  1. I have been eyeing all your crepes on your menus and I think I have worked up the nerve to give it a try.
    A couple of quick questions – how big is your pan? I want to make sure I get the thickness right. And do you just flip it with a spatula? Do you have any troubles with them falling apart?

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