We usually think of crepes as a dessert… well, at least that’s what comes to my mind when I think of crepes 🙂 But that’s not what I’m about to show you… It’s a recipe for Ham and cheese crepes, a savory alternative using the same crepe batter but without sugar.
This is again a versatile recipe where you can choose whichever filling you want. You must have noticed that I like to cook recipes that can be adapted to the ingredients I have at home. I find it a good way to use everything as sometimes we have ingredients at home close to the expiry date and we can’t waste food! I don’t know about you but I like going around the cupboard and/or fridge and just putting my imagination to work with what I have. Ok, sometimes imagination only is not enough and I do my online researches. And you will always find that somewhere someone had the same ingredients and came up with a great idea. Now put your touch and start cooking 🙂
I thought of this crepe version after going to a creperie and seeing their savory options. I thought it was such a good idea that since then I’m trying my own versions. From my experiences, I like a lot this with ham & cheese, but also with tuna filling, chicken and seafood mix. Of course, you have to adapt the sauce to match the main ingredient. stay tuned as I will be showing you a few more recipes for savory crepes.
Ham and cheese crepes
For the crepes:
- 2 eggs
- 250 g flour
- 200 ml milk
- 25 g melted butter
- 1 pinch of salt
- Butter as needed
For the filling:
- 100 g of ham one thick whole piece
- 100 g grated mozzarella cheese
- 3 tbsp mayonnaise
For the bechamel sauce:
- 300 ml hot milk
- 1 tbsp flour
- 2 tbsp of butter
- Salt pepper, nutmeg and lemon juice, to taste
Begin by making the bechamel sauce:
- Melt the butter in a small pot. Add the flour all at once and mix well so it gets combined with the butter. Let it cook for a few minutes mixing constantly so it doesn't stick to the pan. Start adding hot milk, little by little, so as to be absorbed by the flour and form a sort of cream. Mix well with a wire whisk so it doesn't form lumps. Let it thicken slightly and season with salt, pepper, nutmeg and lemon juice to taste. Set aside.
Then prepare the crepes:
- Whisk the eggs with the flour, melted butter and milk. Season with a pinch of salt. Place a non stick frying pan on the stove and brush it with a little butter. Put one ladle of batter in the pan. Now rotate the pan so that batter cover the whole surface in one thin layer. Cook for 2 minutes and with the help of a spatula turn the crepe and cook the other side. Repeat until all the batter runs out.
For the filling:
- Cut the the ham into small pieces. Place it in a bowl, add the grated cheese and mix with mayonnaise.
- Put the stuffing in the center of each crepe, fold two extremities inward and roll up. Place the crepes with the opening facing down in a dish that can go in the oven.
- After all crepes are rolled up and on the oven tray (do not overlap the crepes), pour over the previously prepared bechamel (you can also use package bechamel)
- Sprinkle with grated cheese and take to a hot oven until golden brown
- Serve with a salad of your choice