Ham and Cheese Savory Crepes



Ham and Cheese Savory Crepes

Today we are preparing some delicious ham and cheese savory crepes together, perfect for a Sunday family lunch! The recipe is simple, you just need a little patience to make the individual preparations, but the result will be excellent! To make the crepes we used our classic, well-tested batter for sweet and savory crepes. To make them soft and creamy, we prepared the classic béchamel sauce, enriched with lots of cheese! By grating it directly inside, the crepes will be well stuffed, and this sauce will go perfectly with the taste of cooked ham. We chose to finish the dish with sage-flavored butter for a truly unique and aromatic gratin! Let's discover the recipe and all the steps to prepare them!

Want more delicious crepes ideas? Try them all:


Ingredients (for 10 crepes of 9 1/2-inch)
Type 00 flour 2 cups (250 g)
Whole milk 2 cups (500 g)
Eggs 3 - (medium)
Butter 3 tbsp (40 g)
for the cheese béchamel
Whole milk 4 ¼ cups (1 l)
Butter 7 tbsp (100 g)
Type 00 flour 2 cups (80 g)
Gruyère cheese (PDO) 7.1 oz (200 g)
Fine salt to taste
Nutmeg to taste
to assemble the crepes
Prosciutto cotto 14 oz (400 g)
Butter 3 ½ tbsp (50 g)
Sage to taste
Parmigiano Reggiano PDO cheese to taste

How to prepare Ham and Cheese Savory Crepes

To prepare ham and cheese savory crepes, start with the batter. Gently heat the butter to melt it, then turn off the heat and let it cool slightly. Beat the eggs, pour in the milk 1 and mix. Add the cooled melted butter 2, mix again and sift in the flour 3.

Mix vigorously with the whisk until you get a smooth, lump-free mixture 4. At this point, cover the bowl with plastic wrap 5 and let it rest for at least 30 minutes in the refrigerator. In the meantime, prepare the béchamel. Pour the milk into a saucepan, add nutmeg 6 and salt, then heat.

Put the butter in another saucepan 7 and melt it over low heat, then turn off the heat and add the flour all at once 8. Stir vigorously with a whisk to avoid lumps. Turn the heat back on and continue stirring until you get a golden mixture, the roux 9

At this point, dilute the roux by first pouring in a little hot milk 10 and then all the rest. Continue stirring over low heat until you reach a thick consistency, but more liquid than usual 11. Quickly grate the Gruyere cheese, removing the rind 12

Add it to the hot béchamel 13. Add some black pepper 14 and stir well until melted 15

After 30 minutes, take the crepe batter out of the refrigerator. Heat a crepe maker (or alternatively a 9.5-inch non-stick pan) and grease it with a small amount of butter. Once at temperature, pour a ladle of batter sufficient to cover the surface of the pan 16: you can use a crepe spreader or rotate the pan to distribute the batter evenly. After about 1 minute over medium-low heat, you should notice a light browning, and the edges will tend to lift, so you can flip the first crepe with a spatula 17. Also, cook the other side for about 1 minute, waiting for it to color. Once the first one is cooked, transfer it to a plate. Repeat this operation until the batter is finished; you should get 10 crepes with a diameter of 9.5 inches: stack each crepe on top of the other 18.

Place the crepes on a surface and, one at a time, first stuff them with the cheese béchamel 19, spreading it well over the entire surface and then with two slices of cooked ham 20. Fold them in half first 21.

Then fold them into a fan shape 22 and place them in a baking dish. Continue this way for all the others, slightly overlapping them while placing them in the baking dish 23. Prepare the brown butter: add the butter and sage to a saucepan 24

Cook over medium heat until it turns hazelnut brown 25. Set aside the butter for a moment and sprinkle the grated cheese over the crepes 26 27

Pour the flavored butter over the crepes, distributing it evenly 28. Add more sage leaves 29 and bake in a preheated static oven at 390°F for 5 minutes 30.

How to store

We recommend consuming the crepes immediately. Alternatively, they can be stored in the refrigerator for 1 day.

You can also freeze the stuffed crepes, before adding butter and cheese: this way you can enjoy them as if freshly made.


If you don't want to use béchamel, you can also just add sliced cheese inside the crepes and bake them until melted.

For the translation of some texts, artificial intelligence tools may have been used.