You’ll find ham and cheese crêpes being sold by street vendors all over Paris, as well as in cafes and bistros. But it’s a classic combination that’s popular all over the world, and they’re so very easy to make. Garnish with chopped parsley if you like.
Prep Time::25 mins
Cook Time::30 mins
Additional Time::20 mins
Total Time:: 1 hr 15 mins
Servings::10
Yield::10 servings
Ingredients
Crêpe Batter:
1 ¼ cups all-purpose flour
1 cup milk
4 large eggs
1 tablespoon melted butter
Filling:
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyère cheese
Directions
Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
Coat a crêpe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crêpe, about 2 minutes.
Loosen crêpe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crêpe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crêpes between pieces of parchment or waxed paper.
Assemble crêpes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, sautéed onion, and Gruyère cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crêpe in half again. Each finished crêpe should end up about 1/4 the size of the original.
Cook’s Note
The amount of batter you add to the pan will depend on the size of the pan. An electric crêpe maker will typically yield about eight 10- to 11-inch crêpes. A 1/4 cup of batter in a crêpe pan or medium skillet should yield about ten to twelve 8- to 9-inch crêpes.
The crêpes can be prepared in advance and refrigerated in a sealed plastic bag, so then all you need to do is fill them for a quick meal. Just remove the crêpes from the refrigerator in advance, or keep them in a low-temperature oven very briefly to take off the chill.
Swiss cheese will not be quite as flavorful, but it can be used as a substitute for Gruyère if necessary.