Egg, Ham, and Cheese Crepes Recipe

“This easy egg, ham, and cheese crepes recipe is the perfect breakfast or brunch option! These savory crepes are soft, buttery, and filled with fluffy scrambled eggs, melty cheddar cheese, and delicious ham. Made with a simple homemade crepe batter, they can be meal-prepped, frozen, and reheated for busy mornings. Whether you’re looking for a quick breakfast, a high-protein meal, or a brunch crowd-pleaser, these stuffed crepes are a must-try. Learn how to make the best homemade crepes with this foolproof recipe!”

Ingredients

For the Crepes:

• 1/2 cup warm water
• 1 cup milk (any kind)
• 4 large eggs
• 4 Tbsp unsalted butter, melted (plus more for cooking)
• 1 cup all-purpose flour (or 1/2 cup whole wheat + 1/2 cup all-purpose)
• 1 tsp sugar
• Pinch of salt

For the Filling:

• 1-2 Tbsp Dijon mustard
• 1/3 lb high-quality deli ham, cut into strips
• 10 large eggs, scrambled with 4 Tbsp heavy cream or milk
• 8 oz medium cheddar cheese, shredded

Instructions

How to Make Crepes:

1. In a blender, combine all crepe ingredients in the order listed. Blend until smooth (about 1 minute). Scrape down the sides to ensure all flour is incorporated.
2. Heat a non-stick skillet over medium-low heat and melt a small amount of butter.
3. Pour in about 3-4 Tbsp of batter for a medium pan (5-6 Tbsp for a large pan) and quickly swirl to coat the bottom evenly.
4. Cook for about 1 minute per side until golden. Transfer to a cutting board to cool. Once cooled, stack the crepes.

How to Assemble Breakfast Crepe Pockets:

1. In a large non-stick pan, melt 1/2 Tbsp butter and scramble the eggs. Cook until fluffy and slightly moist, then set aside.
2. Lightly brush one side of a crepe with Dijon mustard. Add a generous pinch of shredded cheese to the center, followed by ham, scrambled eggs, and more cheese.
3. Fold the top over the filling, tucking it under slightly. Fold in the sides, then roll to close. Repeat with remaining crepes.
4. To serve immediately, sauté the crepe pockets in butter over medium-low heat for about 3 minutes per side until golden and warmed through.
5. Serve plain or with diced tomatoes, avocado, and hot sauce.

Freezing and Reheating Instructions:

• To Freeze: Wrap each crepe pocket in parchment paper and place them in a freezer-safe bag.
• To Reheat: Thaw in the fridge or microwave for 1-2 minutes in a single layer until just thawed. Then, sauté in butter over medium-low heat for 3 minutes per side until heated through.

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Tips

• Blend the crepe batter well to prevent lumps.
• Let the batter rest for 15-30 minutes for even texture.
• Cook crepes on medium-low heat to avoid over-browning.
• Stack crepes with parchment paper in between to prevent sticking.

Variations and Substitutions

• Meat Options: Swap ham for cooked bacon, turkey, or sausage.
• Cheese Varieties: Try Swiss, mozzarella, or gouda instead of cheddar.
• Gluten-Free Alternative: Use a gluten-free flour blend.
• Vegetarian Option: Omit the ham and add sautéed mushrooms or spinach.

FAQs

Can I make the crepes ahead of time?
Yes! Store crepes in an airtight container in the fridge for up to 3 days or freeze for longer storage.

How do I keep crepes from tearing?
Make sure your pan is properly greased, and don’t flip too soon—wait until the edges lift slightly.

Can I use store-bought crepes?
Absolutely! If you’re short on time, pre-made crepes work well for this recipe.

Serving Suggestions

• Serve with fresh fruit or a side of hash browns.
• Drizzle with hollandaise or a touch of maple syrup for a sweet-savory twist.
• Pair with coffee, tea, or a breakfast smoothie for a complete meal.

Why You’ll Love This Recipe

• Savory and Satisfying: A delicious balance of eggs, ham, and cheese wrapped in a delicate crepe.
• Perfect for Meal Prep: Make ahead and freeze for quick, easy breakfasts.
• Customizable: Easily adapt with different proteins, cheeses, or veggies.
• Restaurant-Quality at Home: Enjoy gourmet-style crepes in the comfort of your own kitchen!