When it comes to French cuisine, crêpes hold a special place as one of the most versatile and comforting dishes. Whether served sweet or savory, they are loved by people of all ages. Among the savory varieties, Crêpes jambon-fromage (Ham and Cheese Crêpes) is a timeless classic, perfect for a cozy family dinner, a quick lunch, or even a casual brunch with friends. This dish combines the delicate thinness of French crêpes with the gooey richness of melted cheese and the savory depth of ham. Simple yet elegant, it captures the true essence of French home cooking.

🥖 A Little History Behind Crêpes Jambon-Fromage

Crêpes originated in Brittany (Bretagne), a region in northwestern France, where they were traditionally made with buckwheat flour (called galettes). Over time, crêpes spread across France and beyond, evolving into both sweet and savory forms. The ham and cheese filling became a popular choice because of its simplicity, balance of flavors, and accessibility of ingredients. Today, you’ll find crêpes jambon-fromage served in French crêperies, street food stalls, and households alike, often enjoyed with a green salad or a glass of cider.

🧀 Ingredients You’ll Need

For about 8 savory crêpes:

For the crêpe batter:

250 g (2 cups) all-purpose flour

3 large eggs

500 ml (2 cups) milk

50 g (3 tbsp) unsalted butter, melted

A pinch of salt

Optional: 1 tbsp of beer (for extra lightness)

For the filling:

8 slices of quality ham (white ham or Paris ham works perfectly)

200 g (7 oz) grated cheese (Gruyère, Emmental, or Comté are traditional)

1 tbsp butter (for cooking)

🍳 Step-by-Step Preparation

1. Making the Crêpe Batter

In a large mixing bowl, sift the flour and add a pinch of salt.

Make a well in the center and break in the eggs.

Gradually whisk while pouring in the milk to avoid lumps.

Add the melted butter and whisk until the batter is smooth and fluid.

Let the batter rest for at least 30 minutes at room temperature. This allows the gluten to relax and ensures softer crêpes.

2. Cooking the Crêpes

Heat a non-stick crêpe pan or skillet over medium heat and lightly grease it with butter.

Pour a ladle of batter into the pan and tilt to spread it thinly and evenly.

Cook for about 1–2 minutes until the edges lift easily, then flip and cook the other side for 30 seconds.

Repeat until all crêpes are made, stacking them on a plate and covering with a clean cloth to keep warm.

3. Preparing the Ham and Cheese Filling

Place one crêpe back into the warm pan.

Sprinkle grated cheese evenly over half of the crêpe.

Add a slice of ham on top of the cheese.

Fold the crêpe in half, then fold again into a quarter (or simply fold in half like a wrap).

Cook gently until the cheese is melted and gooey.

4. Serving Suggestions

Serve hot with a fresh green salad drizzled with vinaigrette.

Pair with a glass of dry Breton cider or even a light white wine.

For an extra gourmet touch, add a fried egg on top (crêpe complète).

🌟 Tips for Perfect Crêpes Jambon-Fromage

Use high-quality cheese for the best melting texture and flavor.

If you prefer a crispier finish, sprinkle extra cheese on the pan before placing the crêpe—it creates a golden cheesy crust.

Make the batter in advance and refrigerate; it improves the texture.

Don’t overfill the crêpes—keep the balance between crêpe, ham, and cheese.

🥢 Variations to Try

With Béchamel Sauce: Spread a spoonful of béchamel before adding ham and cheese for a richer version.

With Mushrooms: Add sautéed mushrooms for an earthy touch.

Vegetarian: Replace ham with spinach or caramelized onions.

📝 Final Thoughts

Crêpes jambon-fromage embody everything we love about French cooking: elegance in simplicity, quality ingredients, and flavors that never go out of style. Whether you’re new to making crêpes or an experienced cook, this recipe will surely become a favorite in your kitchen. Light, cheesy, and satisfying—it’s France on a plate!