These Prosciutto and Melon Crepes showcase the magical sweet-salty pairing of ripe melon and silky prosciutto wrapped in delicate crepes. It’s an elegant yet simple dish perfect for brunch or a light lunch. With minimal ingredients and a little technique, these crepes deliver a satisfying, impressive experience.
Nothing beats a great Prosciutto and Melon Crepes. Whether you're a fan of Savory Crepes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Prosciutto and Melon Crepes
- Flavor harmony: Sweet melon and salty prosciutto create an irresistible balance.
- Easy technique: Crepes are simple to master with a non-stick pan.
- Versatile serving: Perfect for appetizers, lunch, or brunch.
- Quality ingredients: A few good components shine in this recipe.
Ingredients & Tools
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 30 g unsalted butter, melted, plus extra for cooking
- 1/4 tsp fine sea salt
- 200 g ripe cantaloupe or honeydew melon, cut into thin strips
- 100 g thinly sliced prosciutto
- 50 g fresh arugula
- 1 tbsp extra virgin olive oil
- Freshly ground black pepper to taste
Tools: 8-inch non-stick skillet or crepe pan, blender or whisk, spatula, ladle or measuring cup.
Notes: The quality of your prosciutto and melon really makes a difference here—look for prosciutto that’s rosy and not too salty, and a melon that feels heavy for its size and smells sweet at the stem end. A little goes a long way with these ingredients, so it’s worth seeking out the good stuff.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 16 g |
| Carbs: | 29 g |
| Fiber: | 1.5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your melon right. A ripe melon is non-negotiable. It should yield slightly to gentle pressure at the blossom end and have a sweet, fragrant aroma. If it doesn’t smell like anything, it won’t taste like much either.
- Don’t skip resting the batter. Letting the crepe batter rest for at least 15–20 minutes (or even overnight in the fridge) allows the flour to fully hydrate and gives the gluten a chance to relax. This results in much more tender, delicate crepes.
- Prosciutto quality matters. Look for prosciutto di Parma or San Daniele if you can—they tend to be sweeter and less salty than some generic varieties. You want those thin, silky slices that practically melt in your mouth.
- Pan temperature is key. Your pan should be hot enough that a drop of water sizzles and dances, but not so hot that the butter burns immediately. Medium heat is usually the sweet spot for that perfect golden-brown crepe.
How to Make Prosciutto and Melon Crepes
Step 1: Start by making your crepe batter. In a blender, combine the flour, eggs, milk, 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, but a blender really gets it silky. Let the batter rest at room temperature for at least 15 minutes—this is a crucial step for tender crepes, so don’t rush it.
Step 2: While the batter rests, prepare your filling. Cut the melon in half, scoop out the seeds, and slice it into thin, manageable strips—about the length of your pinky finger. Tear the prosciutto slices into smaller, rustic pieces. In a small bowl, toss the arugula with the olive oil and a generous grind of black pepper. This little salad will add a lovely peppery freshness to balance the richness.
Step 3: Now, cook the crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Pour in about 1/4 cup of batter, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. You’ll notice the edges will start to lift and look lacy as it cooks.
Step 4: Cook for about 1–2 minutes, until the bottom is lightly golden and the top looks set. Carefully slide a spatula underneath and flip. Cook for another 30–45 seconds on the second side until just spotted with gold. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go. You should get about 8 crepes.
Step 5: To assemble, lay a crepe flat on a clean surface. Arrange a few strips of melon in the center, top with a couple of pieces of prosciutto, and a small handful of the dressed arugula. You want a good balance of all three components in every bite.
Step 6: Fold the crepe by bringing two opposite sides over the filling, then roll it up from the bottom to form a neat parcel or cylinder. The filling should be snug but not bursting out. Repeat with the remaining crepes and filling.
Step 7: Serve immediately while the crepes are still warm and soft. The contrast of the warm crepe with the cool, juicy melon and silky prosciutto is just… divine. A final crack of black pepper over the top is the perfect finishing touch.
Storage & Freshness Guide
- Fridge: Store unfilled crepes (stacked with parchment) up to 2 days; assemble just before serving.
- Freezer: Freeze cooked crepes between parchment for up to 1 month.
- Reviving: Warm crepes briefly in a dry pan to restore pliability before filling.
Serving Suggestions
Complementary Dishes
- A simple green salad with lemon vinaigrette — The sharp, citrusy dressing cuts through the richness of the prosciutto and cleanses the palate beautifully between bites.
- Roasted asparagus with parmesan — The earthy, savory notes of asparagus and salty parmesan make a wonderful side that complements without overpowering the main event.
- Garlic herb roasted new potatoes — For a more substantial meal, these add a comforting, carb-y element that soaks up any delicious juices.
Drinks
- A crisp, dry Prosecco — The bubbles and acidity are a classic partner for prosciutto and melon, lifting all the flavors and making everything feel celebratory.
- Pinot Grigio or Sauvignon Blanc — These light, zesty white wines have the acidity to balance the salt and fat, and their citrus notes echo the melon’s sweetness.
- Sparkling water with a twist of lime — A non-alcoholic option that still provides that refreshing, palate-cleansing fizz that works so well with the dish.
Something Sweet
- Lemon sorbet — Its bright, clean flavor is the perfect way to end the meal on a light, refreshing note after the savory crepes.
- Almond biscotti — For a little crunch and a hint of sweetness without being too heavy, these are ideal for dipping into a post-meal coffee.
- Fresh berries with a dollop of mascarpone — Simple, elegant, and continues the theme of fresh fruit in a delightful, dessert-y way.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If your pan is scorching, the butter will
Prosciutto And Melon Crepes
Master the art of Prosciutto and Melon Crepes with this easy recipe. A perfect sweet-salty balance for brunch or lunch. Get the step-by-step guide now!
Ingredients
For the crepe batter:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
30 g unsalted butter (melted, plus extra for cooking)
-
1/4 tsp fine sea salt
For the filling:
-
200 g ripe cantaloupe or honeydew melon (cut into thin strips)
-
100 g thinly sliced prosciutto
-
50 g fresh arugula
-
1 tbsp extra virgin olive oil
-
Freshly ground black pepper (to taste)
Instructions
-
Start by making your crepe batter. In a blender, combine the flour, eggs, milk, 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, but a blender really gets it silky. Let the batter rest at room temperature for at least 15 minutes—this is a crucial step for tender crepes, so don’t rush it.01
-
While the batter rests, prepare your filling. Cut the melon in half, scoop out the seeds, and slice it into thin, manageable strips—about the length of your pinky finger. Tear the prosciutto slices into smaller, rustic pieces. In a small bowl, toss the arugula with the olive oil and a generous grind of black pepper. This little salad will add a lovely peppery freshness to balance the richness.02
-
Now, cook the crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Pour in about 1/4 cup of batter, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. You’ll notice the edges will start to lift and look lacy as it cooks.03
-
Cook for about 1–2 minutes, until the bottom is lightly golden and the top looks set. Carefully slide a spatula underneath and flip. Cook for another 30–45 seconds on the second side until just spotted with gold. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go. You should get about 8 crepes.04
-
To assemble, lay a crepe flat on a clean surface. Arrange a few strips of melon in the center, top with a couple of pieces of prosciutto, and a small handful of the dressed arugula. You want a good balance of all three components in every bite.05
-
Fold the crepe by bringing two opposite sides over the filling, then roll it up from the bottom to form a neat parcel or cylinder. The filling should be snug but not bursting out. Repeat with the remaining crepes and filling.06
-
Serve immediately while the crepes are still warm and soft. The contrast of the warm crepe with the cool, juicy melon and silky prosciutto is just… divine. A final crack of black pepper over the top is the perfect finishing touch.07
Not what you're looking for?
