Ham and Cheese Savory Crepes
These Ham and Cheese Savory Crepes are beyond fantastic, easy to make and will take breakfast (or brunch) to a whole new level.
This post is sponsored by Smithfield.
Have you ever attempted to make crepes at home? No? It’s okay. Up until recently I hadn’t either.
Last year I finally decided I wanted to learn how to master this french delicacy, so I made the most amazing Dulce de Leche Crepes. And, let me tell you, the whole idea that crepes are hard to make is the biggest BS in the culinary world.
Because if I can make it, you can make it! Pinky promise!
At the end of the day, crepes are just thinner pancakes. And easier to make because they are made in the blender without the need for whisking arm muscles!
They just sound fancy, and therefore complicated, because everything sounds fancier in French.
For example: mon chouchou – expression of endearment used by the French – means “my little cabbage”. I don’t know about you, but I’d prefer my husband do not call me cabbage. 😂
But I digress…
My point is: crepes are easy to make and will impress anyone because of its fancy “frenchiness”.
And they are very forgiving too. Even if you get them all wrong and they come out not as paper-thin as they should *ideally* be, they are still edible and delicious.
Plus, your crepe abilities will get better with practice. This time I only screwed up one crepe! And that was because I was too much of a wimp to turn the crepe using my fingers and thought it could be done with a spatula. Oh, silly me!
Moral of the story? You have to get your fingers in there. Yes, it’s hot and not comfortable. But you will survive! All in the name of yummy french food!
This time I wanted to attempt making savory crepes, so I went all French bistro style and made Ham and Cheese Savory Crepes with Hollandaise sauce.
Fancy enough for brunch but also easy and nutritious for a regular breakfast! After all, breakfast is no mere meal – it’s the most important meal of the day, so you should always celebrate it in grand style!
And ever since I had gestational diabetes and had to revisit my diet, I’ve learned that more than any other meals, my breakfast has to be packed with protein. Easier said than done, right? Except, Smithfield has our backs with simple and convenient, yet hearty and wholesome products.
For these crepes I used their Smithfield Anytime Favorites diced ham, but any of their varieties would work as well. They are available in 20 different cuts/flavors and are ready to use in any of your favorite breakfast recipes.
Including this one, aka your new favorite savory crepes recipe!
And now that I got you all excited to try these Ham and Cheese Savory Crepes, you are probably all ready to go out to buy one of those expensive crepe sets with a special crepe pan and all the shenanigans.
Stop right there! There is no need for a specialized pan. Just make sure you use a good nonstick skillet and that you grease it with plenty of butter so your crepes don’t stick! (But, of course, feel free to use the crepe set you got as a wedding gift and never used. Been there, done that!)
Seriously, you have no excuses not to make crepes at home. And once you master them, the sky is the limit.
Savory or sweet, we should all be eating homemade crepes on a weekly basis!
Ham and Cheese Crepes
- 2 eggs
- 1 1/4 cups whole milk
- 1 cup flour
- 1 tablespoon melted butter, plus more for greasing pan
- Pinch of salt
- 8 ounces Smithfield Anytime Favorites Diced Ham
- 8 ounces Gruyere Cheese, sliced
- Garnish: chopped parsley or chives
Blender Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice (or to taste)
- 2 sticks (1 cup) unsalted butter
- Salt and freshly ground pepper to taste
- Pinch of cayenne (optional)
- In a blender, combine the eggs, milk, flour melted butter and salt. Blend on high until smooth. Cover the jar and refrigerate for at least one hour, or overnight.
- Pre heat a 10 inch non stick skillet over medium heat for a couple of minutes. Grease the pan with butter, removing the excess with a paper towel. Pour about 1/4 cup of batter and immediately swirl the pan to coat the bottom of the pan into a thin even layer.
- Cook for about 20 seconds or until the top looks dry and the crepe has browned slightly on the bottom. Using a thin spatula, lift one edge of the crepe and, using your fingers of both hands, flip the crepe. Cook the second side briefly, for about 10 seconds, then transfer to a plate. Repeat with remaining batter, adding more butter as needed, making about 8 crepes total.
- Preheat oven to 350F degrees.
- To assemble the crepes, fold each crepe in half. Place about 1 ounce of ham and 1 ounce of Gruyere cheese onto the bottom half of each folded crepe. Cover the mixture with the top half of the crepe. Place the crepes on a baking sheet and warm in the preheated oven for 5 to 10 minutes or until the cheese is melted.
- Serve immediately with Hollandaise sauce, garnished with chopped herbs.
Making the Hollandaise sauce:
- In the jar of your blender, combine yolks, lemon juice, salt, pepper and cayenne (if using). Pulse a few times until smooth.
- Cut the butter sticks into smaller pieces and melt in the microwave, in increments of 30 seconds, until melted and hot.
- With the blender running on low, slowly pour the hot butter through the center cap of the cover (or with the lid out) to make a smooth sauce.
- Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.
- Use immediately or keep warm on a double boiler to be used within an hour or so.
You can make the crepes ahead, without the filling, and stack them one on top of the other, using parchment paper in between them. Store in the refrigerator in a sealable plastic bag for up to 3 days.
This is a sponsored post written by me on behalf of Smithfield.