Savoury Crepes with ham & cheese
Savoury Crepes with ham & cheese is a easy Canadian recipe that serves 4. 860 calories per serving. Recipe by THE FOOD-DEE on YouTube.
Prep: 10 min | Cook: 40 min | Total: 60 min
Cost: $8.44 total, $2.11 per serving
Ingredients
- 340 g All-Purpose Flour (sifted; 300 g for batter, 40 g for roux)
- 1 tsp Salt (fine sea salt, plus extra for seasoning)
- 900 ml Whole Milk (100% Canadian milk preferred; split 500 ml for batter, 400 ml for sauce)
- 3 Eggs (large, beaten)
- 100 g Unsalted Butter (40 g melted for batter, 40 g for sauce, 20 g for pan crisping)
- to taste Black Pepper (freshly ground)
- pinch Nutmeg (freshly grated if possible)
- 75 g Gruyère Cheese (shredded)
- 25 g Parmesan Cheese (freshly grated)
- 30 g Mozzarella Cheese (shredded, for topping)
- 150 g Cooked Ham (diced; can use smoked or regular ham)
Instructions
Make the Crepe Batter
In a large mixing bowl sift 300 g flour with 1 tsp salt. Add 500 ml whole milk, 3 beaten eggs, and 40 g melted butter. Whisk until the batter is smooth and slightly runny.
Time: PT5M
Cook the Crepes
Heat a non‑stick skillet over medium heat. Lightly butter the surface. Pour about 1/4 cup batter, immediately tilt and swirl the pan so the batter spreads thinly to the edges. Cook 30‑60 seconds, flip, and cook the other side another 30‑60 seconds until lightly golden. Transfer to a plate and repeat with remaining batter.
Time: PT15M
Prepare the Cheese Sauce
Melt 40 g butter in a saucepan over medium heat. Whisk in 40 g flour and cook for 1 minute to form a roux. Slowly whisk in 400 ml milk, stirring constantly until the sauce thickens and becomes smooth. Season with salt, pepper, and a pinch of nutmeg.
Time: PT10M
Temperature: medium heat
Add Cheeses and Ham
Stir in shredded Gruyère, grated Parmesan, and diced ham. Continue cooking, stirring, until all cheese melts and the mixture is creamy.
Time: PT5M
Temperature: medium heat
Fill and Roll the Crepes
Place a generous spoonful of the cheese‑ham sauce onto each crepe, sprinkle a little shredded mozzarella on top, then roll the crepe tightly.
Time: PT5M
Crisp the Rolled Crepes
In a clean non‑stick pan melt a small knob of butter over medium heat. Add the rolled crepes seam‑side down and cook 2‑3 minutes per side until golden and crispy.
Time: PT5M
Temperature: medium heat
Nutrition Facts
- Calories
- 860
- Protein
- 32 g
- Carbohydrates
- 76 g
- Fat
- 40 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, Contains pork, Non‑vegetarian
Allergens: Milk, Eggs, Wheat (gluten), Pork
Ingredient Substitutions
- Instead of All-Purpose Flour: cake flour, whole wheat flour (will affect texture)
- Instead of Salt: kosher salt
- Instead of Whole Milk: 2% milk, skim milk
- Instead of Eggs: egg substitute (e.g., flax egg)
- Instead of Unsalted Butter: margarine
- Instead of Black Pepper: white pepper
- Instead of Nutmeg: ground mace
- Instead of Gruyère Cheese: Emmental, Swiss cheese
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Mozzarella Cheese: provolone, monterey jack
- Instead of Cooked Ham: cooked turkey, bacon bits
Equipment Needed
- Mixing Bowl
- Whisk
- Non-Stick Skillet
- Saucepan
- Silicone Spatula
- Measuring Cup (1/4 cup)
- Grater (optional)
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Achieving a smooth, lump‑free batter.
- Spreading the batter thinly to form delicate crepes.
- Cooking the cheese sauce without forming lumps.
- Ensuring the cheese‑ham filling stays hot and creamy before rolling.
- Crisping the rolled crepes without burning the butter.
Chef Tips from the Video
- For extra flavor, use a pinch of smoked paprika in the cheese sauce.
- A dash of white wine in the sauce adds depth without overpowering the cheese.
- Serve with a simple green salad dressed with lemon vinaigrette to balance richness.
Troubleshooting
Batter is too thick and crepes turn rubbery.
Add a little more milk (1‑2 tbsp at a time) until the batter flows easily; let it rest 5 minutes.
Cheese sauce develops lumps.
Whisk continuously while adding milk; if lumps form, strain through a fine mesh sieve and continue cooking.
Crepes stick to the pan.
Ensure the pan is properly heated and lightly buttered before each crepe; use a non‑stick surface.
Filling is too runny and leaks out when rolling.
Simmer the sauce a little longer to thicken, or add a teaspoon of cornstarch slurry.
Storage
Refrigerator: Store leftover crepes and sauce in airtight containers for up to 3 days.
Freezer: Wrap rolled crepes tightly in foil and freeze for up to 1 month; reheat in oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The batter can be refrigerated for up to 24 hours; give it a quick whisk before using.
- Cheese sauce can be prepared a day ahead and reheated gently over low heat.
- Cooked crepes can be stacked with parchment paper between layers and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of savory cheese crepes in Canadian cuisine?
Savory crepes, known as "galettes" in French‑Canadian tradition, have been a staple in Quebec kitchens for centuries, often filled with cheese, ham, and local dairy products. They celebrate the region’s strong dairy heritage and are a popular comfort food for family meals and gatherings.
How does World Milk Day influence the ingredients used in the Cheesy Ham Crepes with Creamy Cheese Sauce from THE FOOD-DEE?
World Milk Day inspired THE FOOD-DEE to feature 100% Canadian milk in both the crepe batter and the cheese sauce, highlighting the high safety and quality standards of Canadian dairy farms. The recipe showcases the versatility of milk in both sweet and savory dishes.
What are the traditional regional variations of cheese‑filled crepes in French‑Canadian cuisine?
In Quebec, cheese‑filled crepes often use local cheeses like cheddar, mozzarella, or the distinctive “fromage en grains.” Some regions add maple‑glazed bacon, while others incorporate mushrooms and herbs for a more rustic flavor profile.
What occasions or celebrations are cheese‑filled crepes traditionally associated with in Canadian culture?
Savory crepes are commonly served at brunches, family gatherings, and holiday breakfasts such as Canada Day or Thanksgiving. They are also featured in special events like World Milk Day to honor dairy producers.
What authentic traditional ingredients are used in the Cheesy Ham Crepes with Creamy Cheese Sauce and what are acceptable substitutes?
The authentic recipe uses Canadian whole milk, Gruyère, Parmesan, and ham. Acceptable substitutes include any high‑quality whole milk, Swiss‑type cheese, Pecorino Romano, and cooked turkey or bacon if ham is unavailable.
What other Canadian dishes pair well with Cheesy Ham Crepes with Creamy Cheese Sauce?
These crepes pair beautifully with a light mixed green salad dressed with lemon vinaigrette, a side of roasted root vegetables, or a classic poutine for a hearty Canadian feast.
How has the use of cheese in Canadian crepes evolved over time?
Historically, Canadian crepes used simple cheddar or farmer’s cheese. Over the decades, the influence of French culinary techniques introduced richer cheeses like Gruyère and Parmesan, creating more complex, melty fillings that highlight the country’s diverse dairy offerings.
What are the most common mistakes to avoid when making Cheesy Ham Crepes with Creamy Cheese Sauce at home?
Common errors include over‑mixing the batter, which can develop gluten and make crepes tough; cooking the sauce at too high a heat, causing lumps; and under‑seasoning the filling. Follow the temperature guidelines and whisk continuously for best results.
How do I know when the crepes are done cooking in the Cheesy Ham Crepes recipe from THE FOOD-DEE?
A crepe is done when the edges start to lift from the pan and the surface is no longer wet. After flipping, cook another 30‑60 seconds until the underside is lightly golden; it should be flexible but not soggy.
What does the YouTube channel THE FOOD-DEE specialize in?
THE FOOD-DEE focuses on approachable, home‑cooked recipes that celebrate Canadian ingredients, especially dairy, with clear step‑by‑step tutorials and a friendly, educational style.
How does the YouTube channel THE FOOD-DEE's approach to Canadian comfort food differ from other cooking channels?
THE FOOD-DEE emphasizes locally sourced Canadian products, often partnering with national food organizations, and provides detailed explanations of ingredient origins, making each recipe both tasty and culturally informative.
Last updated: September 2, 2026
