Ham And Cheese Crepes Recipe

Name: Ham And Cheese Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced cooked ham; 1 lb fresh asparagus or (10 ounce) package frozen asparagus cuts; 12 (6 inch) crepes; 3 tablespoons butter; 1/2 teaspoon salt; fresh ground black pepper, to taste; 2 tablespoons finely minced shallots; 3 tablespoons all-purpose flour; 1 cup half-and-half; 1/2 cup milk; 2 tablespoons sauterne white wine; 2 teaspoons Dijon mustard; 6 ounces grated gruyere cheese, divided; 2 tablespoons chopped fresh parsley; freshly grated nutmeg

Servings: persons

2 cups diced cooked ham
1 lb fresh asparagus or (10 ounce) package frozen asparagus cuts
12 (6 inch) crepes
3 tablespoons butter
1/2 teaspoon salt
fresh ground black pepper, to taste
2 tablespoons finely minced shallots
3 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup milk
2 tablespoons sauterne white wine
2 teaspoons Dijon mustard
6 ounces grated gruyere cheese, divided
2 tablespoons chopped fresh parsley
freshly grated nutmeg

1
Cut tough ends off asparagus spears. Steam until just tender.
2
Immediately plunge spears into iced water and let sit for about 5 minutes.
3
Drain and cut into 1-inch pieces; set aside.
4
Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
5
Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
6
Add half-and-half and milk and whisk until smooth.
7
Continue cooking, stirring frequently, until sauce thickens.
8
Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
9
Add the remaining cheese to the sauce and stir until cheese is melted.
10
Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
11
Remove 1 cup of sauce and keep warm until ready to serve.
12
Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
13
Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
14
Roll up crepe and place on a platter seam side down.
15
Repeat with remaining crepes.
16
Pour the reserved sauce over the filled crepes.
17
Sprinkle the finished crepes with reserved cheese and the parsley.
18
Serve immediately.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups diced cooked ham, 1 lb fresh asparagus or (10 ounce) package frozen asparagus cuts, 12 (6 inch) crepes, 3 tablespoons butter, and more.

Yes, Ham And Cheese Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ham And Cheese Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions