Ham & Gruyère Crêpes
Stacked Crêpes
Soft buttery crêpes filled with creamy béchamel sauce, savoury ham, and nutty Gruyère cheese create a mouthwatering symphony of flavours. Whether you are a novice in the kitchen or a seasoned home cook, this simple yet delightful recipe is perfect for a leisurely brunch or a satisfying light meal.
Elevate your brunch game with these savoury crêpes! This recipe combines delicate crêpes with a luscious béchamel filling, ham, and Gruyère cheese for a truly satisfying dish.
Ham and Gruyère Filled Crêpes
Ingredients
For the Crêpes:
1 cup (125g) all-purpose flour
2 large eggs
1 1/2 cups (360ml) milk
1/4 tsp (1ml) salt
1 Tbs (15ml) sugar
2 Tbs (30g) melted butter or neutral oil (plus extra for cooking)
For the Filling:
2 cups (480ml) milk
1 small onion, peeled and halved
6-10 nails of clove
1 bay leaf
4-6 black peppercorns (optional)
3 Tbs (45g) unsalted butter
3 Tbs (25g) all-purpose flour
1/4 cup (60ml) heavy cream
Salt to taste
Freshly grated nutmeg, to finish
1/2 cup (75g) finely chopped ham
3/4 cup (100g) freshly grated Gruyère cheese
For Browning:
2 Tbs (30g) unsalted butter
Instructions
1. Prepare the Crêpes:
In a medium bowl, whisk together flour, sugar, and salt. Add and beat in the eggs gradually, followed by the milk and melted butter, whisking until smooth. Let the batter rest for 30 minutes at room temperature.
Heat a nonstick skillet over medium heat and lightly coat with butter or oil. Pour 1/4 cup (60ml) of batter into the pan, tilting to spread into a thin layer. Cook for 1-2 minutes, then flip and cook for 30 seconds. Stack crêpes and cover to keep warm.
2. Make the Filling:
Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to create a smooth paste. Stir in the heavy cream until fully incorporated. Remove from heat and set aside.
Infuse the Milk: Stud the onion halves with cloves. In a separate saucepan, combine the milk, onion, bay leaf, and peppercorns. Heat until steaming (not boiling). Cover and let infuse for 15-20 minutes. Strain and discard the solids.
Make the Béchamel: Gradually whisk the infused milk into the cooled roux over medium heat. Stir until thickened (4-5 minutes). Season with salt and nutmeg, then fold in ham and Gruyère cheese until melted and combined.
3. Fill the Crêpes:
Spoon 2-3 tablespoons of the filling onto the center of each crêpe. Fold the sides inward, then roll into a packet.
4. Brown the Crêpes:
Heat a skillet over medium heat and melt butter. Add the filled crêpes seam-side down and cook until golden brown on each side, about 2-3 minutes per side.
Serve:
Serve the crêpes warm with a simple green salad or as part of a brunch spread.
