🥞 Ham and cheese crêpes
Crêpes jambon-fromage are thin homemade crêpes filled with cooked ham and grated Gruyère, folded and cooked in the pan until the cheese melts into the ham. They are savoury, soft and stretchy, with lightly crisp edges. A classic French home supper and crêperie dish, they are eaten hot, often with a green salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 125 g plain flour
- 2 eggs
- 300 ml milk
- Pinch of salt
- 4 slices cooked ham (about 120 g)
- 100 g Gruyère, grated
- 1 tsp oil for the pan
Method
- Whisk the flour and salt with the eggs, then gradually whisk in the milk; rest 20 minutes.
- Wipe a non-stick pan with oil, pour in a thin layer of batter and cook 1 minute per side. Make 4 crêpes.
- Return a crêpe to the pan, add a slice of ham and a quarter of the cheese.
- Fold the sides in and cook 2 minutes until the cheese melts.
- Repeat and serve hot with a green salad.
How to make it lighter
- Use a strongly flavoured cheese so a smaller amount still tastes cheesy.
- Add spinach, tomato or mushrooms to the filling for volume.
- Choose lean cooked ham and trim any visible fat.
History
Savoury filled crêpes are a staple of French crêperies, which spread from Brittany to the rest of France in the 20th century. Ham and cheese is one of the most common fillings, and families across France make them at home for a quick supper.
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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 →