Description

This Irresistible Egg, Ham, and Cheese Crepes recipe is a delicious breakfast dish perfect for a leisurely weekend morning or a special brunch. Thin, tender crepes are filled with savory scrambled eggs, high-quality deli ham, and melted cheddar cheese, then lightly sautéed to golden perfection. The addition of Dijon mustard adds a subtle tang, making every bite flavorful and satisfying.

Ingredients

Scale

Crepe Batter

1 cup Warm Water
1 cup Milk (any kind)
3 large 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 Scrambled Eggs (mixed with cream/milk)
8 oz Medium Cheddar Cheese (shredded)

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Instructions

Crepe Preparation: Blend warm water, milk, large eggs, melted butter, all-purpose flour, sugar, and a pinch of salt in a blender until the batter is smooth and well combined. Let the batter rest for 15-30 minutes to develop the batter’s texture and ensure tender crepes.
Cooking the Crepes: Heat a skillet over medium-low heat and melt a small amount of butter. Pour 3-4 tablespoons of batter into the skillet, swirling to form a thin, even layer. Cook until the edges lift and the bottom is golden brown, about 1 minute. Flip and cook the other side for another minute until golden. Stack finished crepes and keep them warm while you prepare the filling.
Scramble the Eggs: In a lightly buttered pan, scramble the eggs over medium-low heat until fluffy and cooked through. Season with salt and pepper as desired. Remove from heat and set aside for the crepe filling.
Assemble the Crepes: Brush one side of a warm crepe with Dijon mustard if using. Layer shredded cheese, sliced ham, scrambled eggs, and a little more cheese on top. Fold or roll the crepe carefully to enclose the filling completely.
Sauté Filled Crepes: Return the skillet to medium-low heat and add butter. Place filled crepes seam side down and sauté for about 3 minutes on each side until golden brown and the cheese inside is melted and warm.
Serve: Remove the crepes from the skillet and serve immediately while warm for best flavor and texture.

Notes

Letting the crepe batter rest helps produce tender crepes with fewer bubbles.
You can substitute the ham with turkey or bacon if preferred.
For a dairy-free option, use non-dairy milk and omit the butter or use a plant-based alternative.
If you like a tangier flavor, adding Dijon mustard is an excellent optional step.
Be careful not to overcook crepes as they can become tough; medium-low heat is optimal.