Ingredients:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- ½ teaspoon salt
For the Filling:
- 1 cup shredded cheese (Gruyère or Swiss work well)
- 1 cup diced ham
- Freshly ground black pepper (to taste)
- Chopped fresh parsley (optional, for garnish)
For Serving (optional):
- Sour cream or crème fraîche
- Dijon mustard
Instructions:
Step 1: Make the Crepe Batter
- In a mixing bowl, whisk together the flour and salt.
- In another bowl, combine the eggs and milk. Gradually add the wet ingredients to the flour mixture, whisking until smooth.
- Stir in the melted butter. Let the batter rest for at least 30 minutes at room temperature.
Step 2: Cook the Crepes
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
- Pour about ¼ cup of batter into the pan, swirling to evenly coat the bottom. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden.
- Carefully flip the crepe using a spatula and cook for another minute on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes.
Step 3: Prepare the Filling
- In a bowl, combine the diced ham and shredded cheese. Add freshly ground black pepper to taste.
Step 4: Assemble the Crepes
- Place a crepe back in the skillet over low heat. Spoon a generous amount of the ham and cheese filling onto one half of the crepe.
- Fold the other half over the filling, then fold again to create a triangle or simply roll it up.
- Cook for another minute until the cheese melts slightly. Repeat with the remaining crepes.
Step 5: Serve
- Serve the ham and cheese crepes warm, garnished with chopped parsley if desired. You can also offer sour cream or Dijon mustard on the side.