Description

This Irresistible Egg, Ham, and Cheese Crepes recipe is a perfect breakfast treat that combines thin, delicate crepes with a savory filling of fluffy scrambled eggs, high-quality deli ham, and melted cheddar cheese. The crepes are made from a smooth batter rested to achieve the ideal texture, then filled and pan-sautéed until golden and delicious. Ideal for a special weekend brunch or anytime you want a satisfying and elegant breakfast.

Ingredients

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Crepe Batter

1 cup Warm Water
1 cup Milk (any kind)
3 large Eggs
2 tablespoons Unsalted Butter (melted)
1 cup All-Purpose Flour
2 tablespoons Sugar (optional)
1 pinch Salt

Filling and Assembly

1 tablespoon Dijon Mustard (optional)
8 oz High-Quality Deli Ham (sliced)
10 large Eggs (scrambled with cream or milk)
8 oz Medium Cheddar Cheese (shredded)
Butter (for cooking and sautéing)

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Instructions

Crepe Preparation: Blend warm water, milk, large eggs, melted butter, all-purpose flour, sugar, and a pinch of salt together in a blender until the batter is completely smooth. Allow the mixture to rest for 15-30 minutes to develop the best texture.
Cooking the Crepes: Heat a skillet over medium-low heat and melt a small amount of butter to coat the surface. Pour 3-4 tablespoons of the batter into the skillet, swirling it to form a very thin, even layer. Cook each side for about 1 minute or until golden brown. Stack finished crepes on a plate and keep them warm for assembly.
Preparing the Filling: In a lightly buttered pan, scramble the 10 eggs mixed with cream or milk until fluffy and cooked through. Season with salt and pepper to taste. Set aside the scrambled eggs as the filling for the crepes.
Assembling the Crepes: Brush one side of a warm crepe with Dijon mustard if using. Layer the crepe with shredded cheddar cheese, slices of deli ham, the scrambled eggs, and a little more shredded cheese on top.
Folding and Heating: Fold the crepe over the filling and roll it up to enclose the contents completely. Place the filled crepe back into the skillet with some butter and sauté over medium-low heat until the crepe is golden and the cheese inside is melted, about 3 minutes per side.

Notes

Resting the batter is key for tender crepes.
You can substitute milk for any plant-based milk to make a dairy-free batter, but ensure the butter for cooking is also dairy-free if needed.
Dijon mustard is optional but adds a pleasant tangy flavor complementing the ham and cheese.
Use fresh and high-quality deli ham and cheese for best taste.
Keep cooked crepes warm wrapped in foil or covered with a kitchen towel while cooking the rest.
For crispier crepes, you can finish the filled crepes in a hot oven (350°F) for 5 minutes instead of sautéing.