These Ham and Swiss Breakfast Crepes are an elegant yet comforting morning meal. Delicate, golden crepes wrap around savory ham, nutty Swiss cheese, and creamy scrambled eggs. They’re surprisingly simple to master and perfect for a special brunch.
Love Ham and Swiss Breakfast Crepes? So do we! If you're into Savory Crepes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Ham and Swiss Breakfast Crepes
- Easy to master: Crepes are simpler than they seem with a good pan and patience.
- Timeless flavor: Salty ham and nutty Swiss cheese are a classic, comforting pair.
- Endlessly versatile: Customize fillings with mushrooms, spinach, or other cheeses.
- Make-ahead friendly: Prepare crepes in advance for a stress-free morning.
Ingredients & Tools
For the crepe batter:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp salt
For the filling:
- 4 large eggs
- 2 tbsp whole milk or cream
- 150 g cooked ham, diced
- 100 g Swiss cheese, grated
- 1 tbsp fresh chives, chopped
- Salt and black pepper to taste
- 1 tbsp butter, for scrambling
Tools: 8-inch non-stick skillet or crepe pan, blender or whisk, mixing bowls, spatula, measuring cups/spoons
Notes: Whole milk gives richer flavor and tender texture; a thick-cut ham provides the best flavor and texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest. This is non-negotiable for tender crepes! Resting allows the flour to fully hydrate and the gluten to relax, which prevents the crepes from being tough or rubbery. Even 30 minutes makes a world of difference.
- Get your pan to the right temperature. A properly heated pan is key. If it’s too cool, the batter won’t set quickly and will stick; too hot, and the crepes will brown too fast before cooking through. A drop of water should sizzle and evaporate instantly.
- Use a light hand with the filling. It’s tempting to overfill, but a little goes a long way. Too much filling can make the crepes difficult to fold and can cause them to tear. Aim for about 3-4 tablespoons of filling per crepe.
- Don’t skip the fresh chives. They add a subtle, fresh onion flavor that really brightens up the rich ham and cheese. If you don’t have chives, a tablespoon of finely sliced green onion is a fine substitute.
How to Make Ham and Swiss Breakfast Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl, but the blender ensures a perfectly smooth consistency. Pour the batter into a pitcher or a bowl with a lip for easy pouring, then let it rest at room temperature for at least 30 minutes. You’ll notice the batter thicken slightly as it rests.
Step 2: Prepare the Filling. While the batter rests, whisk the 4 eggs with the milk or cream in a medium bowl until they are well-combined and a bit frothy. Season generously with salt and black pepper. Melt one tablespoon of butter in a non-stick skillet over medium heat. Pour in the eggs and cook, gently stirring with a spatula, until they are softly set but still a bit wet—they’ll continue to cook later. Remove from the heat and immediately stir in the diced ham, most of the grated Swiss cheese (reserve a little for topping), and the fresh chives.
Step 3: Cook the Crepes. Heat your 8-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter. Once hot, lift the pan off the heat and pour about 1/4 cup of batter into the center. Immediately tilt and swirl the pan in a circular motion so the batter coats the entire bottom in a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges look set and lacy and the bottom is lightly golden. You’ll know it’s ready to flip when the surface looks matte and no longer wet.
Step 4: Flip and Briefly Cook. Slide a thin spatula under the edge of the crepe to loosen it, then gently flip it over. Cook on the second side for just another 20-30 seconds—this side doesn’t need much color. Slide the cooked crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You might need to re-butter the pan every couple of crepes to prevent sticking.
Step 5: Fill and Fold. Lay a crepe flat on your work surface, with the prettier, first-cooked side facing down. Spoon about 3-4 tablespoons of the ham and egg filling onto the lower third of the crepe. Sprinkle a pinch of the reserved cheese over the filling. Fold the bottom edge up and over the filling, then fold in the two sides, and finally, roll it up from the bottom to form a neat packet. The final seam should be on the bottom.
Step 6: Serve Warm. You can serve the crepes immediately as you assemble them. For a more finished look, place the filled crepes seam-side down in a baking dish and pop them under a preheated broiler for just a minute or two to melt the remaining cheese on top. Serve right away while the cheese is gooey and the crepes are warm.
Storage & Freshness Guide
- Fridge: Store filled crepes in an airtight container for up to 2 days.
- Freezer: Freeze plain cooked crepes layered with parchment for up to 2 months.
- Reviving: Reheat in a 300°F oven, covered, for 10 minutes until warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with a light lemon vinaigrette cuts through the richness of the crepes beautifully.
- Roasted cherry tomatoes — Their sweet, concentrated flavor and juicy burst provide a lovely contrast in both texture and taste.
- Sautéed mushrooms — Earthy, buttery mushrooms add a wonderful umami depth that complements the ham and Swiss perfectly.
Drinks
- A freshly squeezed orange juice mimosa — The bright, citrusy bubbles feel celebratory and help cleanse the palate between bites.
- A hot cup of French press coffee — Its robust, full-bodied flavor is the classic, comforting partner to any savory breakfast dish.
- A crisp, dry cider — The slight tartness and effervescence work surprisingly well with the salty, cheesy flavors.
Something Sweet
- Fresh mixed berries with a dollop of crème fraîche — The sweet-tart berries and cool, tangy cream offer a refreshing finish to the meal.
- Warm maple syrup for drizzling — A little sweet drizzle over the savory crepes creates an irresistible sweet-and-salty combination.
- Mini lemon curd tartlets — Their bright, zesty flavor is a light and elegant way to end a brunch on a sweet note.
Top Mistakes to Avoid
- Mistake: Using a cold pan. If your skillet isn’t properly preheated, the batter won’t start cooking immediately, leading to a sticky mess that’s impossible to flip. Always test with a few drops of water first.
- Mistake: Adding too much batter to the pan. This will result in thick, pancake-like crepes instead of delicate, thin ones. Use just enough to coat the bottom—about 1/4 cup for an 8-inch pan is perfect.
- Mistake: Overcooking the eggs for the filling. Remember, the eggs will be warmed again inside the crepe. If you scramble them until they’re completely dry, they’ll become rubbery. Take them off the heat while they’re still soft and glossy.
- Mistake: Filling the crepes while they’re too hot. If you try to fill and roll them straight out of the pan, they can tear easily. Let them cool on the plate for a minute—they’ll be much more pliable.
Expert Tips
- Tip: Use a blender for a flawless batter. This is the easiest way to get a perfectly smooth, lump-free batter without any arm fatigue. It also incorporates a bit of air, which can make the crepes even lighter.
- Tip: Keep cooked crepes warm. If you’re making a full batch, place a clean kitchen towel over the stack of cooked crepes on the plate. This traps steam and keeps them soft and pliable until you’re ready to fill them.
- Tip: Master the wrist-swirl. The key to a thin, even crepe is a quick, confident swirl of the wrist as soon as the batter hits the hot pan. Practice makes perfect, and the first one is almost always a test crepe anyway!
- Tip: Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. A block of Swiss cheese that you grate yourself will give you that beautifully silky, melted texture.
FAQs
Can I make the crepe batter the night before?
Absolutely, and it’s actually a great idea! You can prepare the batter, cover it tightly, and refrigerate it for up to 24 hours. This extended rest time only improves the texture. Just give it a quick stir before using, as the flour may have settled. If it seems too thick after chilling, you can thin it with a tablespoon or two of water or milk.
What can I use instead of Swiss cheese?
Gruyère is a fantastic substitute—it’s very similar but has a slightly more robust, nutty flavor. For a milder taste, try Jarlsberg or even a good-quality Emmental. If you want something that melts spectacularly, a young Gouda or Fontina would also work beautifully in this recipe.
My first crepe always turns out poorly. What am I doing wrong?
Don’t worry, this is incredibly common! The first crepe often soaks up any excess butter and helps you calibrate the exact right temperature of your pan. Consider it a “test crepe” for the pan. It might be a little too buttery or oddly shaped, but your second one will almost certainly be perfect.
Can I freeze the filled crepes?
I wouldn’t recommend freezing them after they are filled, as the egg filling can become watery and rubbery upon thawing. However, you can absolutely freeze the plain, cooked crepes. Layer them between sheets of parchment paper, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature before filling and warming.
How do I reheat leftover crepes?
The best way to reheat them without drying out is in the oven. Place them on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for about 10 minutes. You can also microwave them for 20-30 seconds, but the texture of the crepe will be a bit softer.
Ham And Swiss Breakfast Crepes
Make elegant Ham and Swiss Breakfast Crepes with this easy recipe. Perfect for a special brunch with savory ham, Swiss cheese, and eggs. Get the recipe now!
Ingredients
For the crepe batter:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp salt
For the filling:
-
4 large eggs
-
2 tbsp whole milk or cream
-
150 g cooked ham (diced)
-
100 g Swiss cheese (grated)
-
1 tbsp fresh chives (chopped)
-
Salt and black pepper (to taste)
-
1 tbsp butter (for scrambling)
Instructions
-
In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl, but the blender ensures a perfectly smooth consistency. Pour the batter into a pitcher or a bowl with a lip for easy pouring, then let it rest at room temperature for at least 30 minutes. You’ll notice the batter thicken slightly as it rests.01
-
While the batter rests, whisk the 4 eggs with the milk or cream in a medium bowl until they are well-combined and a bit frothy. Season generously with salt and black pepper. Melt one tablespoon of butter in a non-stick skillet over medium heat. Pour in the eggs and cook, gently stirring with a spatula, until they are softly set but still a bit wet—they’ll continue to cook later. Remove from the heat and immediately stir in the diced ham, most of the grated Swiss cheese (reserve a little for topping), and the fresh chives.02
-
Heat your 8-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter. Once hot, lift the pan off the heat and pour about 1/4 cup of batter into the center. Immediately tilt and swirl the pan in a circular motion so the batter coats the entire bottom in a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges look set and lacy and the bottom is lightly golden. You’ll know it’s ready to flip when the surface looks matte and no longer wet.03
-
Slide a thin spatula under the edge of the crepe to loosen it, then gently flip it over. Cook on the second side for just another 20-30 seconds—this side doesn’t need much color. Slide the cooked crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You might need to re-butter the pan every couple of crepes to prevent sticking.04
-
Lay a crepe flat on your work surface, with the prettier, first-cooked side facing down. Spoon about 3-4 tablespoons of the ham and egg filling onto the lower third of the crepe. Sprinkle a pinch of the reserved cheese over the filling. Fold the bottom edge up and over the filling, then fold in the two sides, and finally, roll it up from the bottom to form a neat packet. The final seam should be on the bottom.05
-
You can serve the crepes immediately as you assemble them. For a more finished look, place the filled crepes seam-side down in a baking dish and pop them under a preheated broiler for just a minute or two to melt the remaining cheese on top. Serve right away while the cheese is gooey and the crepes are warm.06
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