Savory Crepe Recipe With Ham & Cheese : The Family Table
Savory Crepe Recipe With Ham & Cheese : The Family Table is a easy French recipe that serves 2. 300 calories per serving. Recipe by cookingguide on YouTube.
Prep: 10 min | Cook: 6 min | Total: 21 min
Cost: $2.65 total, $1.33 per serving
Ingredients
- 2 pieces Crepes (store‑bought, thawed if frozen)
- 4 slices Black Forest Ham (thinly sliced)
- 0.5 cup Gruyère Cheese (shredded)
- 1 tablespoon Butter (for greasing pan)
Instructions
Preheat Pan
Place the crepe pan or skillet over medium heat and let it warm for about 1 minute.
Time: PT1M
Grease Pan
Add 1 tablespoon of butter to the pan, swirling to coat the surface evenly.
Time: PT30S
Warm Crepe
Lay one crepe in the pan and let it warm for about 1 minute, just until pliable.
Time: PT1M
Add Ham
Arrange 2 slices of thinly sliced Black Forest ham evenly over the crepe.
Time: PT30S
Add Cheese
Sprinkle half of the shredded Gruyère cheese (about 0.25 cup) over the ham.
Time: PT30S
Melt Cheese
Allow the cheese to melt gently for about 1 minute. Reduce heat slightly if the crepe begins to brown too quickly.
Time: PT1M
Fold and Roll
Using a spatula, fold the crepe in half, then roll it into a tight cylinder. Transfer to a plate.
Time: PT1M
Repeat for Second Crepe
Repeat steps 3‑7 with the second crepe, remaining ham slices, and cheese.
Time: PT1M
Serve
Serve the rolled crepes warm, optionally with a light salad or fruit on the side.
Time: PT30S
Nutrition Facts
- Calories
- 300
- Protein
- 15 g
- Carbohydrates
- 25 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Gluten, Dairy, Pork
Ingredient Substitutions
- Instead of Crepes: homemade crepes
- Instead of Black Forest Ham: cooked ham, prosciutto
- Instead of Gruyère Cheese: Swiss cheese, Emmental
- Instead of Butter: olive oil, vegetable oil
Equipment Needed
- Crepe Pan or Skillet
- Spatula
- Knife
- Cutting Board
- Grater (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Preheat the pan to medium heat before adding butter.
- Use thinly sliced ham to avoid bulky rolls.
- Melt the Gruyère cheese just until silky; avoid over‑browning the crepe.
- Fold and roll the crepe while the cheese is still molten to ensure it holds together.
Chef Tips from the Video
- Use a small knob of butter for each crepe to keep the surface non‑stick and add flavor.
- Grate the Gruyère finely; smaller shreds melt faster and create a smoother texture.
- If you like a crispier edge, let the crepe sit a few seconds longer after folding before rolling.
Troubleshooting
Cheese does not melt and stays clumpy.
Lower the heat and cover the pan for a minute to create steam, which helps the cheese melt evenly.
Crepe tears when rolling.
Make sure the crepe is warm and pliable; if it’s too cool, warm it a few seconds longer before adding fillings.
Crepe browns too quickly before cheese melts.
Reduce the heat to low‑medium and add a little extra butter to keep the surface moist.
Storage
Refrigerator: Store rolled crepes in an airtight container for up to 2 days. Reheat gently in a skillet.
Freezer: Wrap individually in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before reheating.
Room temperature: Best served immediately; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- Assemble the ham and cheese on the crepes, roll them, and refrigerate. Reheat in a skillet before serving.
- You can pre‑slice the ham and shred the cheese a day ahead to speed up preparation.
Frequently Asked Questions
What is the cultural significance and history of savory crepes with ham and cheese in French cuisine?
Savory crepes, known as "galettes" in Brittany, have long been a staple of French home cooking. Filled with ham and cheese, they echo the classic "galette complète," a beloved regional dish that showcases simple, high‑quality ingredients.
How are savory crepes traditionally served in France, especially with ham and cheese?
In France, a ham‑and‑cheese crepe is typically served hot, folded or rolled, and often accompanied by a simple green salad or a glass of cider. It is a popular lunch or dinner option in bistros and family kitchens alike.
What regional variations of ham and cheese crepes exist within French cuisine?
Beyond the classic Breton galette, some regions add a fried egg on top (galette complète) or use local cheeses like Comté or Camembert. In the south, you might find a touch of mustard or herbs mixed into the filling.
On what occasions are savory crepes with ham and cheese typically enjoyed in French culture?
They are enjoyed as a quick weekday meal, but also appear at family gatherings, brunches, and casual weekend lunches. In Brittany, they are a traditional dish for market days and festivals.
How does the savory crepe with ham and cheese fit into the broader tradition of French brunch and dinner dishes?
Savory crepes bridge the gap between breakfast and dinner, offering a light yet satisfying option that aligns with the French emphasis on balance, fresh ingredients, and modest portion sizes.
What are the authentic traditional ingredients for a French ham and cheese crepe versus acceptable substitutes?
Authentic ingredients include buckwheat or wheat crepes, thinly sliced Black Forest or country ham, and Gruyère or Comté cheese. Acceptable substitutes are any good melting cheese (Swiss, Emmental) and cooked deli ham if Black Forest ham is unavailable.
What other French dishes pair well with a savory crepe with ham and cheese?
A light mixed green salad with a vinaigrette, a simple beurre blanc sauce, or a side of ratatouille complement the richness of the crepe. A crisp white wine or cider also makes an excellent pairing.
What are the most common mistakes to avoid when making a savory crepe with ham and cheese at home?
Common errors include using thick ham slices that make the roll bulky, overheating the pan which burns the crepe before the cheese melts, and rolling the crepe while the cheese is still solid, which leads to a messy filling.
How do I know when the cheese is properly melted and the crepe is ready to be rolled?
The cheese should appear glossy and just start to bubble without turning brown. The crepe surface will be lightly golden, and you should be able to lift it with a spatula without it sticking.
What does the YouTube channel cookingguide specialize in and what is its cooking philosophy?
The YouTube channel cookingguide focuses on approachable home‑cooking tutorials, emphasizing quick, tasty meals using readily available ingredients. Its philosophy is to make cooking enjoyable and accessible for cooks of all skill levels.
Last updated: September 1, 2026
