These Ham and Cheese Bechamel Crepes are the ultimate cozy meal, perfect for brunch or dinner. Thin crepes are filled with savory ham, nutty Gruyère, and rich béchamel, then baked until golden. They feel fancy but are straightforward to make.
Craving a delicious Ham and Cheese Bechamel Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Ham and Cheese Bechamel Crepes
- Elegant Comfort Food: Feels rustic and refined, perfect for any occasion.
- Make-Ahead Marvel: Assemble ahead for stress-free baking later.
- Endlessly Customizable: Swap cheeses or add veggies easily.
- The Sauce Makes It: Creamy béchamel brings everything together.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter, plus more for cooking
- 1/4 tsp fine sea salt
For the Filling & Assembly:
- 200 g cooked ham, diced
- 150 g Gruyère cheese, grated (divided)
For the Béchamel Sauce:
- 40 g unsalted butter
- 40 g all-purpose flour
- 500 ml whole milk, warmed
- 1/4 tsp freshly grated nutmeg
- Salt and white pepper to taste
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), a whisk, a medium saucepan, a ladle, and a 9×13 inch baking dish.
Notes: Don’t be intimidated by the ingredient list—it’s mostly pantry staples. The real stars are the Gruyère, with its fantastic melting quality and nutty flavor, and the quality of your ham. A good, thick-cut ham makes all the difference here.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 25 g |
| Fat: | 28 g |
| Carbs: | 30 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 40 minutes | Cook Time: 25 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip resting the crepe batter. This is non-negotiable for tender crepes. Resting for at least 30 minutes allows the gluten to relax and the starch granules to swell, resulting in a much more delicate texture.
- Warm your milk for the béchamel. Adding cold milk to your roux is a one-way ticket to lump city. Warming it gently in the microwave or a separate pan ensures a silky, smooth sauce every single time.
- Embrace the “first crepe.” The first crepe you make is almost always a sacrificial one—it helps season the pan and you get a feel for the swirl. Don’t be discouraged if it’s not perfect; the next ones will be.
- Gruyère is worth it. While you could use another Swiss cheese or even a sharp cheddar, Gruyère has a distinct, complex flavor that truly elevates this dish. Its excellent melting properties are just a bonus.
How to Make Ham and Cheese Bechamel Crepes
Step 1: Make the Crepe Batter. In a large bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk and water while whisking continuously until you have a smooth, thin batter. Whisk in the melted butter. Cover the bowl and let the batter rest at room temperature for at least 30 minutes. You’ll notice it might thicken slightly—that’s normal.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Give the batter a quick stir, then ladle about 1/4 cup into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges start to lift and the bottom is lightly golden. Flip carefully with a thin spatula and cook for another 30-45 seconds on the other side. Transfer to a plate and repeat with the remaining batter. You should get 8-10 crepes.
Step 3: Prepare the Béchamel Sauce. While the crepes rest or cook, melt the 40g of butter in a medium saucepan over medium heat. Once foaming, add the flour and cook, whisking constantly, for about 1-2 minutes. This is your roux, and it should smell a little nutty but not be colored. Gradually add the warm milk, whisking vigorously after each addition to prevent lumps. Once all the milk is incorporated, keep whisking until the sauce thickens and comes to a gentle simmer. Let it bubble for a minute to cook out the flour taste, then remove from heat. Stir in the nutmeg, a good pinch of salt, and a pinch of white pepper.
Step 4: Assemble the Crepes. Preheat your oven to 190°C (375°F). Take one crepe, place it on a clean surface, and spoon a couple of tablespoons of the diced ham and a sprinkle of Gruyère (reserving about a third of the cheese for the top) onto the lower third of the crepe. Drizzle over a spoonful of béchamel sauce. Fold the bottom edge over the filling, then fold in the sides, and roll it up tightly like a burrito. Place it seam-side down in your greased baking dish. Repeat with all the crepes, arranging them snugly in the dish.
Step 5: Bake to Perfection. Pour the remaining béchamel sauce evenly over the top of the assembled crepes. You want to cover them nicely but not drown them. Sprinkle the reserved Gruyère cheese over the top. Bake for 20-25 minutes, until the sauce is bubbling vigorously around the edges and the top is a beautiful, spotted golden brown. For an extra-golden top, you can pop it under the grill for the last minute or two—just keep a very close eye on it!
Step 6: Rest and Serve. This is the hardest part, honestly. Once out of the oven, let the crepes rest for about 5-10 minutes before serving. This allows the sauce to set just slightly, so they hold their shape when you plate them up. They will be piping hot inside, so this rest is crucial for both texture and not burning your mouth!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze unbaked or baked crepes for up to 1 month.
- Reviving: Reheat in a 350°F oven until warm, or microwave individual portions.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the crepes beautifully, balancing the entire meal.
- Sautéed green beans with almonds — Their slight crunch and nutty flavor provide a lovely textural contrast and a fresh, vibrant side.
- Roasted cherry tomatoes on the vine — Their burst of sweet, tangy juice is a fantastic complement to the creamy, savory filling.
Drinks
- A dry French cider — Its crisp apple notes and slight effervescence are a classic pairing that cleanses the palate between each rich bite.
- A light-bodied white wine like a Chardonnay or Pinot Gris — You want something with enough acidity to stand up to the sauce without overpowering the delicate ham and cheese.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the decadent dish.
Something Sweet
- Lemon sorbet — Its sharp, clean, and icy-cold finish is the perfect palate cleanser after such a hearty and savory main course.
- Dark chocolate mousse — Indulge fully with a dessert that’s rich but not overly sweet, continuing the theme of luxurious comfort.
- Fresh berry compote with a dollop of crème fraîche — The bright, tart berries and cool, tangy cream provide a light and satisfying end to the meal.
Top Mistakes to Avoid
- Mistake: Overmixing the crepe batter. Whisk until it’s just combined. A few small lumps are fine; they’ll hydrate during the resting time. Overmixing develops gluten and leads to tough, rubbery crepes.
- Mistake: Adding cold milk to the roux. I’ve messed this up before too, and it instantly creates a lumpy sauce that’s hard to salvage. Always warm your milk first for a flawlessly smooth béchamel.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will cause them to burst open during baking. A little goes a long way—you want a neat, rollable parcel.
- Mistake: Skipping the post-bake rest. If you cut into them straight from the oven, the filling will gush out everywhere. Letting them sit for a few minutes allows everything to set, ensuring a perfect presentation.
Expert Tips
- Tip: Use a blender for the crepe batter. It’s the absolute easiest way to get a perfectly smooth, lump-free batter in seconds. Just pulse all the ingredients together, let it rest, and you’re good to go.
- Tip: Cook your crepes in advance. They stack and store beautifully. Let them cool completely, then layer them between sheets of parchment paper in an airtight container. They’ll keep in the fridge for 2 days or the freezer for a month.
- Tip: Infuse your béchamel. For an extra layer of flavor, steep your warming milk with a bay leaf, a slice of onion, and a few peppercorns for 15 minutes before straining and using it in the sauce.
- Tip: Get the pan to the right temperature. A drop of water should sizzle and dance across the surface. If it evaporates instantly, it’s too hot. If it just sits there, it’s not hot enough.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour in both the crepes and the béchamel with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum, which helps bind the crepes and prevents them from being too fragile. The texture might be slightly different, but they will still be delicious.
My béchamel sauce is too thick. What can I do?
No worries, this is an easy fix! Simply whisk in a little more warm milk, a tablespoon at a time, until it reaches your desired consistency. It will thicken a bit more as it cools and bakes, so aim for a sauce that coats the back of a spoon but is still pourable.
Can I use a different type of ham?
Of course! Thick-cut deli ham works great, but you can also use leftover baked ham, Black Forest ham, or even prosciutto for a saltier, more intense flavor. Just be mindful that if your ham is very salty, you may want to adjust the seasoning in the béchamel accordingly.
How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 180°C (350°F) oven for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, though the crepes will be softer.
Why did my first few crepes stick to the pan?
This is almost always a temperature issue. The first crepe often acts as a “seasoning” for the pan. Make sure your pan is properly preheated and well-buttered. Non-stick pans also lose their effectiveness over time, so if this keeps happening, it might be time for a new one.
Ham And Cheese Bechamel Crepes
Make delicious Ham and Cheese Bechamel Crepes with this easy recipe. Perfect for brunch or dinner, these savory crepes bake to golden perfection. Get the recipe now!
Ingredients
For the Crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus more for cooking)
-
1/4 tsp fine sea salt
For the Filling & Assembly:
-
200 g cooked ham (diced)
-
150 g Gruyère cheese (grated (divided))
For the Béchamel Sauce:
-
40 g unsalted butter
-
40 g all-purpose flour
-
500 ml whole milk (warmed)
-
1/4 tsp freshly grated nutmeg
-
Salt and white pepper (to taste)
Instructions
-
In a large bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk and water while whisking continuously until you have a smooth, thin batter. Whisk in the melted butter. Cover the bowl and let the batter rest at room temperature for at least 30 minutes. You'll notice it might thicken slightly—that's normal.01
-
Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Give the batter a quick stir, then ladle about 1/4 cup into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges start to lift and the bottom is lightly golden. Flip carefully with a thin spatula and cook for another 30-45 seconds on the other side. Transfer to a plate and repeat with the remaining batter. You should get 8-10 crepes.02
-
While the crepes rest or cook, melt the 40g of butter in a medium saucepan over medium heat. Once foaming, add the flour and cook, whisking constantly, for about 1-2 minutes. This is your roux, and it should smell a little nutty but not be colored. Gradually add the warm milk, whisking vigorously after each addition to prevent lumps. Once all the milk is incorporated, keep whisking until the sauce thickens and comes to a gentle simmer. Let it bubble for a minute to cook out the flour taste, then remove from heat. Stir in the nutmeg, a good pinch of salt, and a pinch of white pepper.03
-
Preheat your oven to 190°C (375°F). Take one crepe, place it on a clean surface, and spoon a couple of tablespoons of the diced ham and a sprinkle of Gruyère (reserving about a third of the cheese for the top) onto the lower third of the crepe. Drizzle over a spoonful of béchamel sauce. Fold the bottom edge over the filling, then fold in the sides, and roll it up tightly like a burrito. Place it seam-side down in your greased baking dish. Repeat with all the crepes, arranging them snugly in the dish.04
-
Pour the remaining béchamel sauce evenly over the top of the assembled crepes. You want to cover them nicely but not drown them. Sprinkle the reserved Gruyère cheese over the top. Bake for 20-25 minutes, until the sauce is bubbling vigorously around the edges and the top is a beautiful, spotted golden brown. For an extra-golden top, you can pop it under the grill for the last minute or two—just keep a very close eye on it!05
-
This is the hardest part, honestly. Once out of the oven, let the crepes rest for about 5-10 minutes before serving. This allows the sauce to set just slightly, so they hold their shape when you plate them up. They will be piping hot inside, so this rest is crucial for both texture and not burning your mouth!06
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