Crepes with ham and cheese
Crepes with ham and cheese

Crepes with ham and cheese

Preparation 20 to 25 minutes
Cooking time 15 minutes
Servings 4


  • 2 eggs
  • 300 ml (1 1/4 cups) milk
  • 1 pinch of salt
  • 5 ml (1 tsp) baking powder
  • 425 ml (1 3/4 cups) flour
  • 45 ml (3 tbsp) butter, melted
  • Vegetable oil
  • 15 ml (1 tbsp) butter
  • 2 green onions, thinly sliced
  • 150 to 200 g (5 to 7 oz) cooked ham, cut into julienne strips
  • 500 ml (2 cups) béchamel sauce
  • 60 ml (4 tbsp) Parmesan cheese, grated
  • 60 ml (1/4 cup) 15% cooking cream
  • 125 ml (1/2 cup) Emmenthal or Gruyère cheese, grated


  1. In a bowl, mix together the eggs and milk.
  2. Add the dry ingredients and stir well.
  3. Add the melted butter and set aside to rest. Pass through a sieve if needed.
  4. Set aside to rest for 20 minutes.
  5. In a crepe pan, pour a bit of oil and heat over medium-high heat. Pour into pan about 45 (3 tbsp) of the crepe mix.
  6. Tilt the pan to cover the whole surface.
  7. Brown both sides. Set aside.
  8. Repeat the same procedure to use all of the crepe mix.
  9. In a saucepan, melt the butter and brown the green onions.
  10. Add the ham to heat it up and stir.
  11. Add half of the béchamel sauce and the Parmesan. Stir.
  12. Preheat the oven to 190°C (375°F).
  13. Spread the crepes out on a countertop. Place some of the ham mixture on the centre of each crepe.
  14. Roll and fold the ends inward. Place them in an oven-safe dish. Top with the rest of the béchamel sauce to which the cream has been added and top with the grated Emmenthal.
  15. Cook in the oven for 30 minutes, until the inside is hot and the top is nicely browned.
  16. Serve immediately.
Availability in stores