Ham and Cheese Crepes

We did a fair amount of traveling this month, and as wonderful as it was to escape these sub-zero (only a slight exaggeration) temperatures in Ohio, I found myself missing home more than usual. The thing I missed most of all? Being in my kitchen. The sounds and smells. The rituals of the hearth.

I wanted to catch sight of my worn carpet runner, the yellow teapot I use every morning. I wanted to rifle through the jumble of spices on the lazy Susan and mindlessly slice onion into a hot pan.

En route back home, I saw a video of a chef making crepes. I’m not one for sweets, but these were savory, filled with Serrano ham and gruyere, brown at the edges, but still thin enough to feel light. It was just right for my palate.

Saturday morning found me padding around in my slippers, digging up some lunch meat and a bit of pre-grated cheese. A far cry from Serrano ham and gruyere, but I didn’t feel like fussing. (I rarely do, when it comes to food.) The first batch wouldn’t hold together. In my morning fuzziness, I’d forgotten the flour. Needless to say, the second batch was much better. They were light, but filling, a grown-up interpretation of a childhood sandwich.  Salty, creamy, and simple. My favorite adjectives for breakfast.

photo of a comforting yet elegant recipe

Ham and Cheese Crepes | serves 2-4
crepes adapted from Alton Brown’s Recipe

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • 1/4 tsp salt
  • Butter, for coating the pan
  • 4-5 slices of salty ham
  • 1 1/2 cups of cheddar cheese

Combine first five ingredients and whisk rigorously. Chill batter in fridge for half an hour, at least. (I was impatient and only waited fifteen minutes. Alton says the chilling removes the air bubbles from the batter, but mine was fine.)

Heat a small pan over medium heat and coat with cooking spray. Spread 1/4 cup of the batter in the pan and swirl to coat evenly. After bubbles start to form, flip the crepe (it’s easier than you’d think!). Fill half of the flipped crepe with ham and a generous handful of cheese. Fold the crepe over, so that it forms a half-moon. Slide onto a plate and repeat with the rest of the batter, ham, and cheese.

I had some leftover batter, so made these again the next day for lunch. They were even better the second time around.



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