These Ham and Swiss Dijon Crepes are elegant yet easy, perfect for brunch or a comforting dinner. A tender crepe wraps around savory ham, nutty Swiss, and a tangy Dijon cream sauce. You’ll love this foolproof recipe for a truly special meal.
Love Ham and Swiss Dijon Crepes? So do we! If you're into Savory Crepes or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Ham and Swiss Dijon Crepes
- Elegant & easy: Simple steps yield a professional-looking dish.
- Perfect flavor balance: Salty ham, creamy Swiss, and tangy Dijon create a satisfying combo.
- Versatile filling: Easily swap proteins, cheeses, or add veggies.
- Make-ahead friendly: Assemble ahead and bake when ready.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for pan
- 1/4 tsp salt
For the Filling & Sauce:
- 200 g cooked ham, diced
- 150 g Swiss cheese, grated (divided)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 240 ml whole milk
- 1 1/2 tbsp Dijon mustard
- 1/4 tsp black pepper
- A pinch of nutmeg (optional, but highly recommended)
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender, a whisk, a medium saucepan, and a 9×13 inch baking dish.
Notes: Using whole milk in both the crepes and the sauce is key for that rich, tender texture. And don’t skip the pinch of nutmeg in the sauce—it’s a classic French touch that adds a wonderful, subtle warmth that complements the ham and cheese beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 27 g |
| Fiber: | 1 g |
Serves: 4 (2 crepes per person) | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Why let the crepe batter rest? This is a non-negotiable step for tender crepes. Resting for at least 30 minutes allows the flour to fully hydrate and the gluten to relax, which prevents your crepes from being tough and rubbery. You’ll notice the batter thickens slightly, which is exactly what you want.
- What’s the best ham to use? A good-quality, thick-cut deli ham that you dice yourself is ideal. It has more flavor and a better texture than the pre-diced kind. Leftover baked ham works wonderfully here, too.
- Can I use a different cheese? Absolutely! Swiss is classic, but Gruyère will give you a more pronounced, nutty flavor. A mild white cheddar or even Jarlsberg would also be delicious. The key is a cheese that melts well.
- My skillet isn’t non-stick. Help! No worries! Just make sure it’s well-seasoned if it’s cast iron, or use a little more butter between crepes. The first crepe is almost always a test run—don’t be discouraged if it’s not perfect.
How to Make Ham and Swiss Dijon Crepes
Step 1: Make the Crepe Batter. In a blender, combine the 120g flour, eggs, 240ml milk, 60ml water, 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. Scrape down the sides if needed and blend for another 10 seconds. Pour the batter into a pourable measuring cup or a bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for soft, pliable crepes.
Step 2: Cook the Crepes. Heat your 8 or 9-inch non-stick skillet over medium heat. Once hot, add a tiny knob of butter and swirl it to coat the pan. Give your rested batter a quick stir. Pour about 1/4 cup of batter into the center of the hot pan, then 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 look set and the bottom is lightly golden. You’ll see little bubbles form on the surface. Use a thin spatula to carefully flip the crepe and cook for another 30-45 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 8 crepes.
Step 3: Prepare the Dijon Cream Sauce. In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Once it’s foaming, whisk in the 2 tablespoons of flour. Cook this roux for about a minute, whisking constantly, until it smells a bit nutty. Don’t let it brown. Gradually pour in the 240ml of milk, whisking continuously to prevent any lumps from forming. Bring the sauce to a simmer, still whisking, and let it cook for 2-3 minutes until it has thickened nicely and coats the back of a spoon. Remove the pan from the heat and whisk in the Dijon mustard, black pepper, and that optional but magical pinch of nutmeg. The sauce should be smooth, glossy, and wonderfully aromatic.
Step 4: Assemble the Crepes. Preheat your oven to 190°C (375°F). Take one crepe and place it on a clean work surface. Spoon a couple of tablespoons of the diced ham and a sprinkle of the grated Swiss cheese (remember to reserve about a quarter of the cheese for the top!) onto the lower third of the crepe. Drizzle a spoonful of the Dijon sauce over the filling. Now, fold the bottom edge up over the filling, then fold in the two sides, and roll it up tightly, like a burrito. Place the filled crepe seam-side down in your greased 9×13 inch baking dish. Repeat with all the remaining crepes, arranging them snugly in the dish.
Step 5: Bake to Golden Perfection. Pour the remaining Dijon sauce evenly over the top of all the assembled crepes. Sprinkle the reserved Swiss cheese over the sauce. This will create that beautiful, bubbly, golden-brown crust. Bake for 15-20 minutes, or until the cheese is completely melted and the sauce is bubbling around the edges. For an extra-golden top, you can pop it under the broiler for the last minute or two—just keep a very close eye on it! Let the crepes rest for about 5 minutes after baking; this allows the filling to set slightly so they’re easier to serve.
Storage & Freshness Guide
- Fridge: Store assembled, unbaked crepes covered for 1 day. Baked crepes keep for 3 days.
- Freezer: Freeze unbaked crepes (without final sauce/cheese) for up to 1 month.
- Reviving: Reheat baked crepes in a 350°F oven until warm and crispy-edged.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the crepes perfectly, balancing the entire meal.
- Buttery steamed green beans or asparagus — Their fresh, bright flavor and tender-crisp texture provide a lovely contrast to the soft, savory crepes.
- Roasted cherry tomatoes — Their sweet, concentrated burst of flavor is a fantastic little pop against the creamy, cheesy filling.
Drinks
- A dry white wine like Sauvignon Blanc or Pinot Gris — The wine’s crisp acidity and citrus notes are a classic pairing that cleanses the palate between each rich, delicious bite.
- A sparkling apple cider — For a non-alcoholic option, the bubbles and slight sweetness are wonderfully refreshing and festive.
- Iced tea with a lemon wedge — The tannins and citrus provide a simple, clean counterpoint that doesn’t compete with the dominant flavors.
Something Sweet
- Fresh fruit salad with a hint of mint — It’s light, refreshing, and the natural sweetness feels like the right way to finish a meal that started with something savory and rich.
- Dark chocolate mousse — A small, decadent portion of something deeply chocolatey feels incredibly indulgent and satisfying after the main course.
- Lemon sorbet — Its bright, sharp flavor is a true palate-cleanser and provides a wonderfully light, frosty end to your meal.
Top Mistakes to Avoid
- Mistake: Not letting the batter rest. I’ve rushed this before and ended up with crepes that were a bit tough and tore easily. That 30-minute rest makes a world of difference in texture, I promise.
- Mistake: Cooking crepes on too high heat. If your pan is too hot, the batter will set immediately and you won’t be able to swirl it thin. You’ll also burn the outside before the inside is cooked. Medium heat is your friend.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much ham and cheese as possible, but this makes them difficult to roll and they’re more likely to burst open in the oven. A little filling goes a long way.
- Mistake: Skipping the nutmeg in the sauce. I know it seems like a tiny, optional ingredient, but it adds a layer of warm, aromatic complexity that truly elevates the sauce from good to “wow.”
Expert Tips
- Tip: Make a double batch of crepes and freeze them. Layer cooked, cooled crepes between sheets of parchment paper and store them in a freezer bag. They thaw quickly, giving you a head start on a future meal.
- Tip: Use a ladle for consistent crepes. Using the same 1/4-cup ladle or measuring cup for every crepe ensures they’re all the same size and thickness, which leads to even cooking.
- Tip: Add a splash of white wine to the sauce. For an extra layer of flavor, deglaze the pan with a splash of dry white wine after making the roux, letting it reduce slightly before adding the milk.
- Tip: Get the perfect roll. Don’t overfill, and make sure your first fold is snug. Tucking in the sides neatly before the final roll will create a tidy package that holds its shape beautifully in the baking dish.
FAQs
Can I make the crepes ahead of time?
Absolutely, and it’s a great time-saver! You can cook the crepes up to 2 days in advance. Let them cool completely, then stack them with parchment paper in between, wrap the whole stack tightly in plastic wrap, and refrigerate. You can also assemble the entire dish, cover it, and refrigerate it for up to a day before baking. You may need to add a few extra minutes to the baking time if you’re putting it in the oven straight from the fridge.
My sauce is too thick. What should I do?
No problem at all! Simply whisk in a little more milk, a tablespoon at a time, until it reaches your desired consistency. The sauce will thicken a bit more as it bakes, so I like to keep it on the slightly thinner side when I’m assembling. If it’s too thin, you can let it simmer for another minute or two to reduce.
Can I freeze the assembled crepes?
You can, but with a caveat. The texture of the crepes can become a little softer upon thawing and reheating. For best results, assemble them but don’t add the final layer of sauce and cheese. Wrap the dish tightly in both plastic wrap and foil before freezing. Thaw in the refrigerator overnight, then top with the sauce and cheese and bake as directed, adding a few extra minutes.
What can I use instead of Dijon mustard?
While Dijon is classic for its sharp, clean flavor, you can use a whole-grain mustard for a different texture and a milder taste. I wouldn’t recommend a bright yellow mustard, as its flavor profile is quite different and can be a bit overpowering in this delicate dish.
Why did my first crepe turn out poorly?
Welcome to the club! The first crepe is almost always a sacrificial “test” crepe. It helps you adjust the heat of your pan and get a feel for the amount of batter needed. It also gives the pan a chance to be perfectly seasoned with butter. Don’t worry about it—just adjust and move on to the next one. The second crepe is almost always perfect.
Ham And Swiss Dijon Crepes
Master elegant Ham and Swiss Dijon Crepes with this easy recipe. Perfect for brunch or dinner with a tangy Dijon sauce. Get the step-by-step guide now!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for pan)
-
1/4 tsp salt
For the Filling & Sauce:
-
200 g cooked ham (diced)
-
150 g Swiss cheese (grated (divided))
-
2 tbsp unsalted butter
-
2 tbsp all-purpose flour
-
240 ml whole milk
-
1 1/2 tbsp Dijon mustard
-
1/4 tsp black pepper
-
A pinch nutmeg (optional, but highly recommended)
Instructions
-
In a blender, combine the 120g flour, eggs, 240ml milk, 60ml water, 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. Scrape down the sides if needed and blend for another 10 seconds. Pour the batter into a pourable measuring cup or a bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for soft, pliable crepes.01
-
Heat your 8 or 9-inch non-stick skillet over medium heat. Once hot, add a tiny knob of butter and swirl it to coat the pan. Give your rested batter a quick stir. Pour about 1/4 cup of batter into the center of the hot pan, then 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 look set and the bottom is lightly golden. You’ll see little bubbles form on the surface. Use a thin spatula to carefully flip the crepe and cook for another 30-45 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 8 crepes.02
-
In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Once it's foaming, whisk in the 2 tablespoons of flour. Cook this roux for about a minute, whisking constantly, until it smells a bit nutty. Don't let it brown. Gradually pour in the 240ml of milk, whisking continuously to prevent any lumps from forming. Bring the sauce to a simmer, still whisking, and let it cook for 2-3 minutes until it has thickened nicely and coats the back of a spoon. Remove the pan from the heat and whisk in the Dijon mustard, black pepper, and that optional but magical pinch of nutmeg. The sauce should be smooth, glossy, and wonderfully aromatic.03
-
Preheat your oven to 190°C (375°F). Take one crepe and place it on a clean work surface. Spoon a couple of tablespoons of the diced ham and a sprinkle of the grated Swiss cheese (remember to reserve about a quarter of the cheese for the top!) onto the lower third of the crepe. Drizzle a spoonful of the Dijon sauce over the filling. Now, fold the bottom edge up over the filling, then fold in the two sides, and roll it up tightly, like a burrito. Place the filled crepe seam-side down in your greased 9x13 inch baking dish. Repeat with all the remaining crepes, arranging them snugly in the dish.04
-
Pour the remaining Dijon sauce evenly over the top of all the assembled crepes. Sprinkle the reserved Swiss cheese over the sauce. This will create that beautiful, bubbly, golden-brown crust. Bake for 15-20 minutes, or until the cheese is completely melted and the sauce is bubbling around the edges. For an extra-golden top, you can pop it under the broiler for the last minute or two—just keep a very close eye on it! Let the crepes rest for about 5 minutes after baking; this allows the filling to set slightly so they’re easier to serve.05
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