Watching them make Fresh ham, cheese , mushroom crepe at Beverly Hills Farmers' Market
Watching them make Fresh ham, cheese 🧀, mushroom 🍄 crepe at Beverly Hills Farmers' Market is a easy American recipe that serves 2. 420 calories per serving. Recipe by Christophe Choo - Beverly Hills & LA Real Estate on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $3.68 total, $1.84 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 2 large Eggs (room temperature; one for batter, one for filling)
- 1 cup Milk (whole or 2% milk)
- 2 tablespoons Unsalted Butter (melted, plus extra for cooking)
- 1 pinch Salt (to enhance flavor)
- 4 slices Ham (thinly sliced, preferably smoked deli ham)
- 1 cup Cheddar Cheese (shredded; sharp or mild according to taste)
- 6 oz Mushrooms (cleaned and sliced; button or cremini work well)
- 1 pinch Black Pepper (freshly ground)
Instructions
Make the Crepe Batter
In a mixing bowl whisk together the flour, pinch of salt, 1 egg, milk, and melted butter until smooth. The batter should be the consistency of thin pancake batter—runny but not watery.
Time: PT5M
Prepare the Fillings
Slice the mushrooms, shred the cheddar cheese, and cut the ham into bite‑size strips.
Time: PT5M
Sauté the Mushrooms
Heat 1 teaspoon butter in the non‑stick skillet over medium heat. Add the sliced mushrooms, season with a pinch of salt and pepper, and sauté until they release their moisture and turn golden, about 3 minutes.
Time: PT3M
Temperature: Medium heat
Cook the Crepes
Wipe the skillet clean, add a small knob of butter, and lower the heat to medium‑low. Pour about 1/4 cup of batter, swirling to coat the pan thinly. Cook 1–2 minutes until the edges lift and the underside is lightly golden, then flip and cook another 30 seconds. Transfer to a plate and repeat for the remaining batter.
Time: PT5M
Temperature: Medium‑low heat
Add the Fillings and Egg
On each crepe, layer half the ham strips, half the sautéed mushrooms, and half the shredded cheese. Crack one egg onto the center, season with a pinch of pepper, and fold the crepe into a triangle, sealing the edges gently.
Time: PT2M
Finish and Serve
Slide the filled crepes onto serving plates, garnish with a sprinkle of extra cheese if desired, and serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 420
- Protein
- 22g
- Carbohydrates
- 35g
- Fat
- 22g
- Fiber
- 2g
Dietary info: Non‑vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Milk, Wheat, Pork
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
- Instead of Eggs: Egg substitute (for vegans)
- Instead of Milk: Almond milk, Soy milk
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of Salt: Sea salt
- Instead of Ham: Turkey ham, Cooked bacon strips
- Instead of Cheddar Cheese: Swiss cheese, Monterey Jack
- Instead of Mushrooms: Portobello slices, Sliced zucchini
- Instead of Black Pepper: White pepper
Equipment Needed
- Mixing Bowl
- Whisk
- Non‑stick Skillet
- Spatula
- Grater (optional)
- Chef's Knife
- Cutting Board
- Measuring Cups
- Plate
Critical Steps — Do Not Skip
- Achieving the correct batter consistency
- Sautéing mushrooms without excess water
- Cooking crepes thin and not over‑browning
- Ensuring the egg sets but the yolk remains soft
Chef Tips from the Video
- Use a 10‑inch non‑stick skillet for uniform crepes.
- For extra flavor, add a pinch of dried thyme to the mushroom sauté.
- A dash of smoked paprika in the batter gives a subtle smoky note that pairs with the ham.
Troubleshooting
Batter is too thick and crepes are dense.
Add a tablespoon of milk at a time until the batter flows easily; let it rest 5 minutes.
Crepes tear when flipping.
Make sure the pan is properly heated and lightly greased; use a flexible silicone spatula.
Mushrooms release too much water and become soggy.
Cook mushrooms over medium‑high heat without covering; allow moisture to evaporate before adding to crepes.
Storage
Refrigerator: Store leftover crepes in an airtight container for up to 2 days; reheat gently in a skillet.
Freezer: Not recommended due to the egg filling; if needed, freeze plain crepes without filling for up to 1 month and reheat before adding fillings.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The crepe batter can be prepared up to 24 hours ahead and kept refrigerated.
- Sautéed mushrooms keep well for 2 days; reheat before using.
- Assemble the crepes just before serving to keep the egg yolk soft.
Frequently Asked Questions
What is the cultural significance and history of ham, cheese, mushroom egg crepes in American cuisine?
Savory crepes originated in France but have been embraced by American street‑food vendors, especially at farmers markets where quick, handheld meals are popular. The combination of ham, cheese, and mushrooms reflects classic American breakfast flavors merged with the French technique of thin pancakes.
What are the traditional regional variations of savory crepes in the United States?
In the U.S., savory crepes often feature regional fillings such as smoked salmon in the Pacific Northwest, cheddar and bacon in the South, or spinach and feta in the Midwest. The ham‑cheese‑mushroom version is a common West Coast market staple, reflecting the area's love for quick, protein‑rich brunch items.
How is a ham, cheese, mushroom egg crepe traditionally served in California farmers markets?
Vendors typically serve the crepe hot, folded into a triangle, sometimes wrapped in parchment paper for easy handheld eating. It is often accompanied by a side of fresh fruit or a small mixed green salad.
What occasions or celebrations is the ham, cheese, mushroom egg crepe associated with in American brunch culture?
These crepes are popular at weekend brunches, community fairs, and casual gatherings where guests want a hearty yet portable dish. They are also a favorite for quick weekday breakfasts.
What other American dishes pair well with a ham, cheese, mushroom egg crepe?
Pair the crepe with a simple mixed green salad dressed with lemon vinaigrette, fresh fruit salad, or a side of roasted potatoes. A glass of freshly squeezed orange juice or a light latte complements the flavors nicely.
What are the most common mistakes to avoid when making ham, cheese, mushroom egg crepes?
Common errors include over‑mixing the batter, which makes the crepes tough; using a pan that is too hot, causing the crepe to burn before the egg sets; and adding too many wet mushrooms, which can make the crepe soggy.
Why does this recipe use a thin batter and medium‑low heat instead of a thicker batter and high heat?
A thin batter spreads quickly, creating the delicate, paper‑thin texture characteristic of crepes. Medium‑low heat allows the batter to cook evenly without browning too fast, giving the egg enough time to set without over‑cooking the crepe.
Can I make the ham, cheese, mushroom egg crepe ahead of time and how should I store it?
Yes, you can prepare the batter and sautéed mushrooms up to a day ahead and refrigerate them. Assemble the crepes just before serving; if you must store assembled crepes, keep them refrigerated and reheat gently in a skillet, adding a splash of butter.
What texture and appearance should I look for when the crepe is done cooking?
The crepe should be lightly golden on the underside, flexible enough to fold without cracking, and have a smooth, slightly glossy surface. The egg inside should be set but still soft in the center.
How do I know when the ham, cheese, mushroom egg crepe is fully cooked?
When the edges of the crepe lift easily and the bottom is golden, flip it. After adding the fillings and egg, cover the pan for 30 seconds; the cheese will melt and the egg white will be opaque while the yolk remains slightly runny.
What does the YouTube channel Christophe Choo - Beverly Hills & LA Real Estate specialize in?
The YouTube channel Christophe Choo - Beverly Hills & LA Real Estate primarily showcases luxury real‑estate tours, market insights, and lifestyle content from the Los Angeles area, occasionally featuring local food experiences like the farmers market crepe.
How does the YouTube channel Christophe Choo - Beverly Hills & LA Real Estate's approach to food content differ from dedicated cooking channels?
Christophe Choo’s channel treats food as a cultural backdrop to real‑estate storytelling, offering brief, on‑location tastings rather than detailed cooking tutorials. This contrasts with cooking channels that focus exclusively on step‑by‑step recipe instruction.
Last updated: September 2, 2026
