Paper-thin French crepes filled with smoky ham, melted Gruyere, and a fried egg
Ham and Gruyere Crepes
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
8 crepes
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
Delicate, buttery French crepes are filled with thinly sliced ham and nutty Gruyere cheese, then folded around a sunny-side-up egg for a savory Parisian-style breakfast.
Cuisine: French
Category: Breakfast
Difficulty: Medium
Cost: $$
Quick Summary
40 min total time|4 servings|Medium difficulty
Delicate, buttery French crepes are filled with thinly sliced ham and nutty Gruyere cheese, then folded around a sunny-side-up egg for a savory Parisian-style breakfast.
French
Sarah Chen
(Updated )
In Paris, you will find creperies on nearly every corner, and the ham-and-cheese crepe — or crepe complète when topped with an egg — is the most popular savory option. The beauty of a crepe is its simplicity: a paper-thin batter cooked in butter that serves as a delicate wrapper for rich, melty fillings.
This recipe produces perfectly thin, lacy crepes every time. The batter needs to rest for at least 30 minutes (or overnight) to allow the gluten to relax, which is the key to achieving that characteristic tenderness.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup water
- 2 tablespoons melted unsalted butter, plus more for the pan
- 1/4 teaspoon salt
- 8 thin slices deli ham
- 1 1/2 cups shredded Gruyere cheese
- 4 large eggs (for topping)
- Fresh chives, chopped, for garnish
- Freshly ground black pepper
Instructions
- 1
Make the crepe batter: Blend flour, 2 eggs, milk, water, 2 tablespoons melted butter, and salt in a blender until smooth, about 30 seconds. Refrigerate for at least 30 minutes or up to overnight.
- 2
Heat an 8- or 10-inch nonstick skillet over medium-high heat. Add a small pat of butter and swirl to coat.
- 3
Pour about 3 tablespoons of batter into the center of the pan. Immediately tilt and swirl the pan so the batter coats the bottom in a thin, even layer.
- 4
Cook until the edges begin to brown and lift away from the pan, about 1 to 2 minutes. Flip with a thin spatula and cook 30 seconds more. Transfer to a plate. Repeat with remaining batter, stacking crepes between sheets of parchment paper.
- 5
To assemble, place a crepe on the skillet over medium-low heat. Lay a slice of ham on top, sprinkle with Gruyere, and fold the edges in to form a square, leaving the center open.
- 6
Crack an egg into the open center. Cover the pan and cook until the cheese melts and the egg white is set but the yolk is still runny, about 3 to 4 minutes.
- 7
Slide onto a plate, garnish with chives and black pepper, and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
GruyereEmmental or Swiss
Both melt well and have a similar nutty flavor profile.
HamSmoked turkey or prosciutto
Prosciutto adds an Italian twist with a more delicate flavor.
All-purpose flourBuckwheat flour
Traditional for savory galettes in Brittany. Use a 50/50 blend for best results.
Tips & Storage
Pro Tips
The first crepe is always a test crepe — use it to adjust your heat and batter amount.
If the batter is too thick, thin it with a tablespoon of water at a time.
Crepes can be made a day ahead, stacked with parchment, and refrigerated.
For a sweet version, fill with Nutella and sliced bananas instead.
Storage
Unfilled crepes can be stacked with parchment paper, wrapped in plastic, and refrigerated for 3 days or frozen for 1 month.
Reheating
Reheat unfilled crepes in a dry skillet for 30 seconds per side. Filled crepes are best assembled fresh.
Nutrition Facts
Per serving (2 filled crepes) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates24g
Fat22g
Fiber1g
Sugar2g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a crepe pan?
- No, any nonstick skillet works. A wider pan makes larger crepes but is not required.
- Why are my crepes tearing?
- The batter may need more resting time, or the pan may be too hot. Reduce the heat slightly and let the batter rest longer.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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