These Ham Egg and Cheese Breakfast Crepes combine delicate French crepes with a hearty, savory filling. They’re surprisingly easy to make and perfect for a special brunch or meal prep. The aroma of cooking crepes and melting cheese makes waking up a delight.
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Why You’ll Love This Ham Egg and Cheese Breakfast Crepes
- Elegant yet easy: Foolproof steps make impressive crepes simple.
- Perfect texture combo: Tender crepe, fluffy eggs, and gooey cheese.
- Incredibly versatile: Swap ham for bacon or add veggies easily.
- Great for crowds: Make ahead and reheat beautifully.
Ingredients & Tools
For the Crepes:
- 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:
- 6 large eggs
- 2 tbsp whole milk or cream
- 1 tbsp unsalted butter
- 150 g cooked ham, diced
- 120 g shredded cheese (like Gruyère, cheddar, or a blend)
- Salt and black pepper to taste
- Fresh chives for garnish (optional)
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a spatula, and a medium bowl.
Notes: Use flavorful ham and a good melting cheese like Gruyère or cheddar. Don’t skip the salt in the crepe batter.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 25 g |
| Carbs: | 23 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. Crepes cook quickly, so having your batter ready and your filling ingredients prepped and within arm’s reach will make the process smooth and enjoyable, not stressful.
- Why rest the batter? Letting your crepe batter rest for even just 15-20 minutes allows the flour to fully hydrate and the gluten to relax. This results in much more tender, less chewy crepes — it’s a small step with a big payoff.
- The pan temperature is key. Your pan should be properly preheated over medium heat. A good test is when a drop of water sizzles and dances on the surface. If it’s too hot, the crepe will cook too fast and be brittle; too cool, and it will stick.
- Don’t over-scramble the eggs. For the filling, you want soft, creamy curds. Cook them low and slow, taking them off the heat just before they look completely done, as they’ll continue to cook from residual heat.
How to Make Ham Egg and Cheese Breakfast Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high for about 30 seconds, until the batter is completely smooth and has the consistency of heavy cream. You can also whisk vigorously by hand in a large bowl, ensuring no lumps remain. Let the batter rest at room temperature for at least 15 minutes while you prepare the filling. This resting time is the secret to flawless crepes.
Step 2: Prepare the Filling. In a medium bowl, whisk the 6 eggs with the milk or cream, and a good pinch of salt and pepper until they are well-combined and a bit frothy. In your non-stick skillet over medium-low heat, melt the 1 tablespoon of butter. Pour in the eggs and let them set for a moment before gently pushing them from the edges toward the center with a spatula, creating soft folds. When the eggs are about 80% cooked (still a bit wet), stir in the diced ham and shredded cheese. Remove from the heat immediately — the residual heat will finish cooking the eggs and melt the cheese perfectly. Transfer the filling to a bowl and cover to keep warm. Wipe the skillet clean with a paper towel.
Step 3: Cook the Crepes. Place your clean skillet back over medium heat. Add a tiny knob of butter and swirl to coat the bottom lightly. Once the butter is sizzling, lift the pan off the heat. Pour about 1/4 cup of batter into the center of the hot pan, then immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat.
Step 4: Flip and Finish. Cook for about 60-90 seconds, until the edges of the crepe look lacy and begin to pull away from the pan, and the top surface is set and looks dry. You’ll notice little bubbles forming. Slide your spatula underneath, and confidently flip the crepe. Cook for another 30-45 seconds on the second side until lightly spotted with golden brown. Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You may not need to add more butter for each one if your non-stick pan is good.
Step 5: Assemble and Serve. Lay a crepe flat on a cutting board, golden-brown side down (this will be the outside). Spoon a generous line of the ham, egg, and cheese filling just off-center. Fold the two sides over the filling, then roll it up tightly from the bottom to form a neat parcel. Repeat with the remaining crepes and filling. Garnish with freshly chopped chives for a pop of color and a mild oniony flavor that complements the ham and cheese beautifully. Serve immediately while everything is warm and delightful.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 3 months.
- Reviving: Reheat in a 350°F oven for 10–15 minutes until warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil cuts through the richness of the crepes beautifully.
- Roasted cherry tomatoes — Toss them with olive oil, salt, and pepper and roast until they burst. Their sweet, acidic juiciness is a fantastic contrast to the savory, cheesy filling.
- Breakfast potatoes or hash browns — For a truly decadent brunch spread, you can’t go wrong with some crispy, golden potatoes on the side for a bit of textural variety.
Drinks
- A freshly squeezed orange juice mimosa — The bright, citrusy bubbles feel celebratory and help cleanse the palate between bites of the rich, savory crepe.
- A rich, dark roast coffee — The bitterness of a good, strong coffee is the perfect companion to the salty ham and rich cheese, balancing out the entire meal.
- A hot cup of English Breakfast tea — Its robust, malty flavor stands up well to the hearty filling and just feels right for a leisurely weekend breakfast.
Something Sweet
- Fresh mixed berries with a dollop of yogurt — After a savory main, a light, fresh, and slightly sweet fruit bowl is the perfect way to finish the meal without feeling overly heavy.
- A warm, buttery croissant — For the ultimate French-inspired experience, a flaky, warm croissant with a bit of jam on the side is pure bliss.
- Mini lemon loaf cakes — The zesty, sweet tang of a lemon glaze provides a lovely, refreshing counterpoint to the savory flavors you’ve just enjoyed.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily swirl to cover the pan, it’s too thick and will make heavy, doughy crepes. The fix is simple — just whisk in a tablespoon more water or milk at a time until it reaches the right consistency.
- Mistake: Flipping the crepe too early. If you try to flip before the top is fully set and the edges are pulling away, you’ll end up with a torn mess. Be patient and wait for those visual cues — the first side always takes a bit longer.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will make them difficult to roll and likely cause them to burst open. A modest, off-center line of filling is the way to go.
- Mistake: Cooking the eggs on high heat. This will give you rubbery, tough scrambled eggs instead of the soft, creamy curds you want for the filling. Low and slow is the only way to go for perfect eggs.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same 1/4-cup ladle or measuring cup for every crepe ensures they are all the same size and thickness, which leads to even cooking. It’s a small habit that makes a big difference.
- Tip: Keep cooked crepes warm. As you cook, you can keep your stack of finished crepes warm by placing the plate in a low oven (around 95°C / 200°F). Cover them loosely with foil to prevent them from drying out.
- Tip: Make the crepes ahead of time. These crepes freeze wonderfully! Simply stack them with a piece of parchment paper between each, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before using.
- Tip: Add a secret ingredient to the batter. For an extra layer of flavor, add a tablespoon of freshly chopped herbs like chives or parsley, or even a pinch of nutmeg to the crepe batter before blending. It adds a lovely, subtle complexity.
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, and refrigerate it overnight. This extended rest can even improve the texture. Just give it a good stir or a quick re-blend in the morning before you start cooking, as it may have thickened slightly in the fridge.
My first crepe always turns out badly. What am I doing wrong?
Don’t worry — the first crepe is often a sacrificial “test” crepe! The pan might not be at the perfect temperature yet, or it might need a more even butter coating. It’s so common that chefs have a name for it. Just adjust and move on; the next one will be perfect. You can even crumble the first one over the filling as a little cook’s treat.
Can I use a different type of flour?
For classic crepes, all-purpose flour is best. You can experiment with a 50/50 blend of all-purpose and whole wheat for a nuttier flavor, but I wouldn’t recommend using 100% whole wheat as it can make the crepes too dense and difficult to roll.
How do I reheat leftover filled crepes?
The best way is in the oven to keep them from getting soggy. Preheat your oven to 175°C / 350°F. Place the crepes on a baking sheet and cover loosely with foil. Heat for about 10-15 minutes, until warmed through. You can also use an air fryer for a crispier exterior for 3-4 minutes at 190°C / 375°F.
What’s the best cheese to use for the filling?
You want a cheese that melts beautifully. Gruyère offers a fantastic nutty flavor, sharp cheddar gives a classic punch, and Monterey Jack is wonderfully mild and gooey. A blend of cheeses, like mozzarella for melt and cheddar for flavor, is also a fantastic option. Feel free to get creative with your favorites!
Ham Egg And Cheese Breakfast Crepes
Learn how to make perfect Ham Egg and Cheese Breakfast Crepes with this easy recipe. Perfect for brunch or meal prep. Get the step-by-step guide now!
Ingredients
For the Crepes:
-
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:
-
6 large eggs
-
2 tbsp whole milk or cream
-
1 tbsp unsalted butter
-
150 g cooked ham (diced)
-
120 g shredded cheese (like Gruyère, cheddar, or a blend)
-
Salt and black pepper (to taste)
-
Fresh chives (for garnish (optional))
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high for about 30 seconds, until the batter is completely smooth and has the consistency of heavy cream. You can also whisk vigorously by hand in a large bowl, ensuring no lumps remain. Let the batter rest at room temperature for at least 15 minutes while you prepare the filling. This resting time is the secret to flawless crepes.01
-
In a medium bowl, whisk the 6 eggs with the milk or cream, and a good pinch of salt and pepper until they are well-combined and a bit frothy. In your non-stick skillet over medium-low heat, melt the 1 tablespoon of butter. Pour in the eggs and let them set for a moment before gently pushing them from the edges toward the center with a spatula, creating soft folds. When the eggs are about 80% cooked (still a bit wet), stir in the diced ham and shredded cheese. Remove from the heat immediately — the residual heat will finish cooking the eggs and melt the cheese perfectly. Transfer the filling to a bowl and cover to keep warm. Wipe the skillet clean with a paper towel.02
-
Place your clean skillet back over medium heat. Add a tiny knob of butter and swirl to coat the bottom lightly. Once the butter is sizzling, lift the pan off the heat. Pour about 1/4 cup of batter into the center of the hot pan, then immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat.03
-
Cook for about 60-90 seconds, until the edges of the crepe look lacy and begin to pull away from the pan, and the top surface is set and looks dry. You’ll notice little bubbles forming. Slide your spatula underneath, and confidently flip the crepe. Cook for another 30-45 seconds on the second side until lightly spotted with golden brown. Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You may not need to add more butter for each one if your non-stick pan is good.04
-
Lay a crepe flat on a cutting board, golden-brown side down (this will be the outside). Spoon a generous line of the ham, egg, and cheese filling just off-center. Fold the two sides over the filling, then roll it up tightly from the bottom to form a neat parcel. Repeat with the remaining crepes and filling. Garnish with freshly chopped chives for a pop of color and a mild oniony flavor that complements the ham and cheese beautifully. Serve immediately while everything is warm and delightful.05
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