🥞 Ham and cheese crêpe

Name: Ham and cheese crêpe
Total time: 30 min
Yield: 2
Cuisine: France
Ingredients: 2 ready-made crêpes (about 60 g each); 2 slices cooked ham (about 60 g); 60 g Gruyère, grated; For the béchamel: 10 g butter, 10 g flour, 120 ml milk; Pinch of nutmeg, salt and pepper

Origin: France

500kcal

per serving · 200 g

250kcal

per 100 g

22 gProtein11 g / 100 g

28 gFat14 g / 100 g

38 gCarbs19 g / 100 g

The ham and cheese crêpe is a French favourite: a thin crêpe spread with béchamel, filled with a slice of ham and grated Gruyère, then folded and cooked until the cheese melts. The result is soft and savoury, with a creamy, stretchy centre. It is sold at street stands and crêperies and eaten hot as a quick lunch or snack.

Diets

Not vegetarianbecause of: ham

Not veganbecause of: crêpe, ham, gruyère cheese, béchamel sauce

Contains porkbecause of: ham

Contains glutenbecause of: crêpe, béchamel sauce

Contains dairybecause of: gruyère cheese, béchamel sauce

Not keto19 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

crêpehamgruyère cheesebéchamel sauce

Recipe

2 servings30 min

Ingredients

2 ready-made crêpes (about 60 g each)
2 slices cooked ham (about 60 g)
60 g Gruyère, grated
For the béchamel: 10 g butter, 10 g flour, 120 ml milk
Pinch of nutmeg, salt and pepper

Method

Make the béchamel: melt the butter, stir in the flour, then whisk in the milk and simmer 3 minutes until thick. Season with nutmeg, salt and pepper.
Lay a crêpe in a warm non-stick pan over medium heat.
Spread with a spoonful of béchamel, add a slice of ham and half the cheese.
Fold the edges in to make a square and cook 2–3 minutes until the cheese melts.
Repeat with the second crêpe and serve hot.

How to make it lighter

Use a thin layer of béchamel or skip it and rely on the cheese for creaminess.
Halving the Gruyère and adding sliced tomato or mushrooms keeps the filling generous.
Serve one crêpe with a green salad rather than two on their own.

History

Savoury filled crêpes are a staple of French crêperies, which spread from Brittany to Paris and the rest of France in the 20th century. Ham and cheese is one of the most common fillings on their menus and at street stands today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →