Crêpes with Ham, Egg & Gruyere Cheese

Crêpes With Ham, Egg & Gruyere Cheese

Details

Seen all over the streets of France, these golden crêpes are stuffed with ham, egg & melted Gruyere cheese.
  • Serves: 4
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 23,095
  • Success: 100%

Steps

Step 1: Preparing Your Mise en Place

• 1 recipe Basic Crêpe Batter
• 4 large eggs
• 4 slices jambon blanc (cooked French ham)
• 8 oz Gruyere cheese
• kosher salt (to taste)
• freshly ground black pepper (to taste)

Method

Prepare the Basic Crêpe Batter.

Gather the eggs and ham. Shred the Gruyere cheese. Set aside.

Step 2: Preparing the Crêpes

• unsalted butter, as needed

Method

Heat a 9 to 11" -inch crepe pan over medium heat. Lightly grease with the butter.

Pour enough batter into the pan and swirl to evenly coat the surface. Cook the crêpe until it begins to bubble and the edges begin to brown, about 1 to 2 minutes. Flip.

Crack an egg onto the surface of the crêpe and break up with a spatula (you can pre-beat the egg, if desired). Spread the egg out evenly and season with salt and pepper to taste. Let the egg cook just until it starts to set before sprinkling the surface with a bit of cheese. Place a piece of ham on one half of the crêpe. Monitor the heat (you may need to turn it down slightly).

Once the cheese begins to melt and the egg has almost fully set, fold the crêpe in half. Sprinkle with a bit more cheese. Fold the crêpe again in half to form a triangle. Use a spatula to make a crease in the middle of the crêpe to help you fold it over.

Flip the crêpe over to warm through. Once the cheese has completely melted and the egg is just cooked, serve immediately.

Continue making and filling each crêpe. These crêpes are best served when they come out of the pan; however, you can place them onto a tray and hold them in a warm oven until you are finished making all four.

Serve the crêpe by itself or with a nice salad, such as this Carrot Salad.

3 Comments

  • Merna B
    Merna B
    I couldn't get a close up look at the ham in this recipe, we have locally produced "toupei" ham which is lightly smoked with a fair bit of moisture, or I can also get a nicely smoked sandwich type ham from my local butcher as well as the usual, prosciutto cotto, prosciutto, Black Forest and a few others. Which one would you suggest?
  • Christophe K Rouxbe Staff
    Christophe K
    The only concern, from your description, that I would have is to not use a ham that is wet. This could make your crêpes soggy—apart from that, if you love the type of ham you are using, this can only taste better in the recipe. To conclude, if you feel the ham you choose is wet, slice it and pat it dry before using it. Hope this helps.
  • Merna B
    Merna B
    Thanks Christophe for the heads up for the ham. Many of the available hams contain a lot of water but as it was Easter recently I had some left-overs in my freezer. Maybe not quite as good as Jambon Blanc but a lot better than the local deli. I've made a lot of crepes over the years and this recipe was by far the best, thanks so much! I love street food and it was great to try what Paris has to offer. Next on the list would be a Crepe Florentine - I think I could use the same recipe as for ravioli. I'm going to try and see where it leads me.

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