These elegant Prosciutto and Arugula Crepes balance salty prosciutto, peppery arugula, and creamy ricotta in delicate, buttery crepes. Perfect for brunch, lunch, or a simple dinner, they feel fancy but are surprisingly easy to master. The contrast of flavors and textures makes every bite of these Prosciutto and Arugula Crepes a delight.
If you're looking for the perfect Prosciutto and Arugula Crepes, you're in the right place. Whether you love Savory Crepes or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Prosciutto and Arugula Crepes
Versatile & impressive: Ideal for date nights or casual meals.
Balanced flavors: Salty, peppery, and creamy in every bite.
Simple to master: Easy blender batter and no-cook filling.
Easily customizable: Swap ingredients for your own twist.
Ingredients & Tools
- 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
- 8-10 slices prosciutto
- 80 g fresh arugula
- 150 g ricotta cheese
- 50 g Parmesan cheese, freshly grated
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Freshly cracked black pepper, to taste
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), a blender, a spatula, and a whisk.
Notes: Using whole milk and real butter is key for that classic, rich crepe flavor and a beautifully golden-brown surface. For the filling, don’t skimp on the quality of the prosciutto—a good, thinly sliced prosciutto di Parma makes all the difference. The fresh lemon zest and juice are non-negotiable here; they cut through the richness and make the whole dish sing.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 22 g |
| Carbs: | 32 g |
| Fiber: | 1.5 g |
Serves: 4 (2 crepes per person) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest. This is the secret to tender crepes. Resting for at least 30 minutes allows the gluten to relax and the flour to fully hydrate, which prevents tough, rubbery crepes and gives you that lovely delicate texture.
- Get your pan to the right temperature. A medium-low heat is your best friend here. If the pan is too hot, the batter will set immediately and be difficult to swirl into a thin circle. Too cool, and the crepe will be pale and greasy. A drop of water should sizzle gently on the surface.
- Don’t overmix the filling. For the ricotta mixture, you just want to combine the ingredients until they’re incorporated. Overmixing can make the ricotta become gummy. A few gentle folds with a spatula is all you need.
- Have your mise en place ready. Because the crepes cook so quickly, have your melted butter, ladle, and spatula within arm’s reach. Also, have a plate ready to stack the finished crepes. A little organization makes the process smooth and stress-free.
How to Make Prosciutto and Arugula 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 speed for about 30 seconds, until the batter is completely smooth and free of lumps. You’ll notice it has the consistency of heavy cream. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for perfect texture.
Step 2: Prepare the Filling. While the batter rests, let’s make the filling. In a medium bowl, combine the ricotta, grated Parmesan, lemon zest, lemon juice, and a generous amount of black pepper. Use a fork or spatula to mix it gently until just combined. Taste it—it should be creamy, tangy, and savory. Set this aside. Now, roughly tear the prosciutto slices into smaller pieces and have your arugula washed and ready to go.
Step 3: Cook the Crepes. Place your non-stick skillet over medium-low heat. Add a tiny knob of butter and swirl it around to coat the bottom. Once the butter is melted and foamy, lift the pan off the heat. Pour a small ladleful of batter (about 1/4 cup) into the center of the pan, then immediately tilt and swirl the pan in a circular motion so the batter spreads out into a thin, even layer. Return the pan to the heat.
Step 4: Flip and Finish. Cook the crepe for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and start to pull away from the pan, and the top surface is set and no longer looks wet. Slide a spatula underneath and confidently flip it over. Cook for another 30-45 seconds on the second side until it has a few light golden spots. Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the crepes as you go. You should get about 8 crepes.
Step 5: Assemble the Crepes. Lay a crepe flat on a clean surface, with the prettier, first-cooked side facing down. Spread a couple of tablespoons of the ricotta mixture in a line down the center. Top with a handful of arugula and a few pieces of torn prosciutto. Be careful not to overfill, or it will be difficult to roll.
Step 6: Fold and Serve. To fold, gently lift the bottom edge of the crepe up and over the filling. Then, fold in the two sides, like you’re making a burrito. Finally, roll it up away from you to create a neat, enclosed parcel. Place it seam-side down on a serving plate. Repeat with the remaining crepes and filling. Serve immediately while the crepes are still warm and tender.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container up to 1 day.
- Freezer: Freeze unfilled crepes with parchment between layers up to 2 months.
- Reviving: Reheat gently in a dry skillet over low heat to restore soft texture.
Serving Suggestions
Complementary Dishes
- A simple tomato and basil salad — The bright acidity of fresh tomatoes and the herbal note from basil provide a refreshing counterpoint to the rich, savory crepes.
- Roasted asparagus with a squeeze of lemon — The earthy flavor of asparagus pairs beautifully with the prosciutto, and the lemon echoes the zest in the filling.
- A bowl of creamy mushroom soup — For a cozier meal, these crepes are fantastic dipped into a velvety, earthy soup. It’s pure comfort food.
Drinks
- A crisp Prosecco or dry sparkling wine — The bubbles and acidity cut through the richness of the cheese and prosciutto perfectly, making each bite feel celebratory.
- A chilled Pinot Grigio — This light, citrusy white wine won’t overpower the delicate flavors and complements the lemon in the dish wonderfully.
- Sparkling water with a lemon wedge — A non-alcoholic option that still provides that cleansing, effervescent quality to refresh your palate between bites.
Something Sweet
- Fresh berries with a dollop of whipped cream — After a savory crepe, a simple, light dessert of seasonal berries feels just right and doesn’t weigh you down.
- Lemon sorbet — Continuing the lemon theme, a scoop of sharp, refreshing sorbet is the perfect palate-cleansing finish to the meal.
- Dark chocolate-dipped strawberries — For a more decadent end, the bittersweet chocolate and sweet fruit are a classic, crowd-pleasing combination.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter looks like pancake batter, it’s too thick. It should be quite liquid to spread thinly in the pan. If needed, add a tablespoon more milk or water until it reaches the right consistency.
- Mistake: Flipping the crepe too early. Patience is key. If you try to flip it before the top is fully set, you’ll end up with a torn, messy crepe. Wait for those lacy, pulling-away edges and a dry-looking surface.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will cause the delicate crepe to tear when you try to roll it. A little filling goes a long way.
- Mistake: Cooking on too high heat. This is probably the most common error. High heat will burn the butter and cook the crepe too fast, resulting in a tough, dark, and uneven crepe. Keep it low and slow.
Expert Tips
- Tip: Use the back of a ladle to help spread the batter. If you’re struggling to get a perfectly thin, round crepe just by swirling, pour the batter into the center and then quickly use the bottom of the ladle to gently spread it in a circular motion. It gives you a bit more control.
- Tip: Keep cooked crepes warm. To serve everyone at once, place a sheet of parchment paper between each cooked crepe and keep the stack in a low oven (around 100°C / 200°F) while you finish cooking and assembling.
- Tip: Make the batter ahead of time. You can actually make the crepe batter up to 24 hours in advance and store it, covered, in the refrigerator. Just give it a good whisk before using, as it may separate a little.
- Tip: Experiment with different flours. For a slightly nuttier flavor, you can replace up to half of the all-purpose flour with buckwheat flour. It pairs exceptionally well with the savory fillings.
FAQs
Can I make these crepes ahead of time?
Absolutely! You can cook the crepes a day in advance. Let them cool completely, then stack them with parchment paper between each one, wrap the whole stack tightly in plastic wrap, and refrigerate. The filling is best made fresh, but you can assemble the crepes a few hours before serving and keep them covered in the fridge. Let them come to room temperature for about 20 minutes before serving, or warm them gently in a low oven.
My first crepe was a disaster! Is that normal?
Honestly, yes, it’s so common that chefs often call the first one the “sacrificial crepe.” The pan might not be at the perfect temperature yet, and it takes one to get your swirling technique down. Don’t be discouraged! Crumble that first one over a salad or just snack on it—the next one will be much better.
Can I make these gluten-free or dairy-free?
You can! For gluten-free, use a 1:1 gluten-free all-purpose flour blend. For dairy-free, use a plant-based milk (oat or almond work well) and vegan butter for the batter. For the filling, swap the ricotta for a firm tofu blended with nutritional yeast and lemon, and use a vegan Parmesan alternative.
What’s the best way to reheat leftover crepes?
The microwave can make them rubbery. The best method is to gently reheat them in a dry non-stick skillet over low heat for about 30-60 seconds per side. This helps them regain their soft, pliable texture without drying out.
Can I freeze the cooked, unfilled crepes?
Yes, they freeze beautifully. Stack them with parchment paper between each, place the stack in a large freezer bag, squeeze out all the air, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently in a pan before filling and serving.
Prosciutto And Arugula Crepes
Master these elegant Prosciutto and Arugula Crepes with our easy recipe. Perfect for brunch or dinner, they're surprisingly simple to make. 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:
-
8-10 slices prosciutto
-
80 g fresh arugula
-
150 g ricotta cheese
-
50 g Parmesan cheese (freshly grated)
-
1 tbsp fresh lemon juice
-
1 tsp lemon zest
-
Freshly cracked black pepper (to taste)
Instructions
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In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes.01
-
In a medium bowl, combine the ricotta, grated Parmesan, lemon zest, lemon juice, and a generous amount of black pepper. Use a fork or spatula to mix it gently until just combined. Set this aside. Now, roughly tear the prosciutto slices into smaller pieces and have your arugula washed and ready to go.02
-
Place your non-stick skillet over medium-low heat. Add a tiny knob of butter and swirl it around to coat the bottom. Once the butter is melted and foamy, lift the pan off the heat. Pour a small ladleful of batter (about 1/4 cup) into the center of the pan, then immediately tilt and swirl the pan in a circular motion so the batter spreads out into a thin, even layer. Return the pan to the heat.03
-
Cook the crepe for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and start to pull away from the pan, and the top surface is set and no longer looks wet. Slide a spatula underneath and confidently flip it over. Cook for another 30-45 seconds on the second side until it has a few light golden spots. Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the crepes as you go. You should get about 8 crepes.04
-
Lay a crepe flat on a clean surface, with the prettier, first-cooked side facing down. Spread a couple of tablespoons of the ricotta mixture in a line down the center. Top with a handful of arugula and a few pieces of torn prosciutto.05
-
To fold, gently lift the bottom edge of the crepe up and over the filling. Then, fold in the two sides, like you’re making a burrito. Finally, roll it up away from you to create a neat, enclosed parcel. Place it seam-side down on a serving plate. Repeat with the remaining crepes and filling. Serve immediately while the crepes are still warm and tender.06
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