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Ham, Egg, and Cheese Crêpes


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Rate this recipe 4.7/5 (3 Votes)
Ham, Egg, and Cheese Crêpes 1 Picture


  • Crepes:
  • 6 tbsp. unsalted butter
  • 1 ⁄4 cup all-purpose flour
  • 2 cups whole milk
  • Kosher salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 4 large eggs, lightly beaten
  • 8 oz. Swiss cheese, coarsely grated (2 cups)
  • 1 lb. prosciutto cotto, thinly sliced (16 slices)
  • 1 head green leaf lettuce, sliced into 1⁄2-inch strips
  • 8 cooked crêpes
  • 2 tbsp. unsalted butter
  • 2 1⁄2 cups water
  • 2 1⁄4 cups all-purpose flour
  • 1 ⁄2 cup skim milk
  • 2 large egg yolks
  • 1 1⁄2 tsp. kosher salt
  • 1 1⁄2 tsp. sugar
  • Vegetable oil, for greasing


Adapted from


Step 1

In a 10-inch skillet, melt 4 tablespoons butter over medium heat. Add the flour and cook, stirring, until lightly browned, 3 minutes. Whisk in the milk, and cook, stirring, until thickened, about 4 minutes. Season the béchamel with salt, pepper, and nutmeg.
Heat a 12-inch non-stick crêpe pan or skillet over medium-high. Add 1⁄4 tablespoon of the butter and swirl the pan to coat the entire surface. Add 1 crêpe to the pan and quickly spread 2 tablespoons of the beaten egg over one half of the crepe. Cook for 1 minute, then fold the crepe in half to cover the egg and spread 3 tablespoons of the béchamel over the middle third of the crêpe. Top with 1⁄4 cup swiss cheese, 2 slices prosciutto cotto, and 1⁄4 cup lettuce.
Lift both folded edges of the crêpe and fold them over the filling, forming a cone. Cook the crepe, flipping once, until the crepe is golden brown and the cheese is melted, about 2 minutes. Serve immediately, and then repeat with the remaining crepes, egg, béchamel, cheese, prosciutto cotto, and lettuce to make 7 more crepes.


In a small skillet, heat the butter over medium-high until it smells nutty and turns golden in color, about 4 minutes. Pour the butter into a blender along with the water, flour, milk, egg yolks, salt, and sugar, and blend until smooth. Pour the batter into a bowl (you should have 4 cups).
Heat a 12-inch non-stick crêpe pan or skillet over medium-high heat and using a crumpled paper towel, grease the pan lightly with oil. Using a ladle, pour ½ cup of the batter in the center of the pan, quickly swirling to pan to coat the entire surface with batter, and cook, without touching, for 2 minutes.
Using an offset spatula, carefully flip the crêpe and cook 1 minute more. Transfer the crêpe to a plate and repeat making crêpes with the remaining batter until you have 8 crêpes total.

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