Ham and Gruyère Crêpes
Have I ever told you guys how much I love breakfast? Well, if not, I love breakfast. It’s definitely the most important meal of the day and I don’t care what you say, I’m speaking the truth here! If I don’t have breakfast, I get super cranky.
Most mornings I am satisfied with a big ol’ bowl of cereal, but me and Hubs like to get a little fancy sometimes. Breakfast for dinner usually occurs about once a week in this house. We always do the typical pancakes, waffles, eggs, or french toast. It was time to get crazy. Crêpes to the rescue!
This is actually the first time I have made crêpes, but after doing some research, my family’s recipe for homemade manicotti shells is basically the exact same so I just used that for these crêpes. The hardest part of this is making sure to swirl the batter around in the pan so that it forms a nice circle and then flipping it can sometimes be tricky. Practice makes perfect though! Years of manicotti shell making has prepared me well for making breakfast crêpes. I love crêpes because your options for fillings are endless! I went for savory with ham and Gruyère crêpes.
These would be perfect to make for your Easter brunch for your family. You can prepare the crêpes the night before and just store them in an airtight container in the fridge. If you do this, make sure you let them come to room temperature before trying to roll them, otherwise they may tear.
- 3/4 cup milk
- 1 egg
- 1/2 cup all-purpose flour
- butter (for pan)
- 8-10 slices of thinly sliced ham (about 8oz.)
- About 6 oz. of Gruyère cheese, sliced thin
- fresh chopped chives for garnish (optional)
- Prepare the crepes. In a mixing bowl, whisk together the milk, egg, and flour.
- Heat a saute pan (or a crepe pan if you have one) over medium heat. Melt a pat of butter. You can use a pastry brush to make sure that the butter coats the pan. Scoop about 2 tbs. of the batter onto the pan and immediately swirl the pan around until the batter forms a circle of about 6-7 inches in diameter. You can add a little more of the batter if needed. Cook for about 2 minutes or until lightly browned. Using a fork or a small spatula, gently flip the crepe over and cook on the other side for another 2 minutes or so until both sides are cooked. Remove from the pan.
- Repeat this process with the remaining batter. If the pan gets too hot, remove from the heat and wipe down with a damp cloth. You can also adjust the heat if it gets too hot.
- Once the crepes are all cooked, layer 1-2 slices of ham and some of the cheese onto the center of one of the crepes. Fold in one end and then fold over the sides (see photos).
- Add a little more butter to the pan (still on medium heat). Place the folded crepes into the pan, a few at a time. Flip after about 1 minute and cook until the cheese is melted. Remove from the heat. Garnish with fresh chives or other desired toppings and serve.
Tip: You can make the crepes in advance! Chill or freeze them until ready to use. Before stuffing them, make sure the crepes are fully defrosted and slightly warmed.
Serving Size:2 crepes
Amount Per Serving: Calories: 530 Total Fat: 30g Saturated Fat: 18g Cholesterol: 175mg Sodium: 1180mg Carbohydrates: 25g Fiber: 2g Sugar: 4g Protein: 34g
Looking fore more brunch ideas? Try this! Low-Fat Cheddar and Spinach Quiche with Oat Crust!