French · Breakfast & brunch

Ham and cheese savory crêpes

Name: Ham and cheese savory crêpes
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 8 crêpes
Cuisine: French
Ingredients: 3/4 cup all-purpose flour; 1/2 cup buckwheat flour; 1/2 teaspoon kosher salt; 3 large eggs for batter; 1 3/4 cups whole milk; 2 tablespoons unsalted butter, melted, plus more for pan; 2 teaspoons Dijon mustard; 8 thin slices Parisian-style ham; 6 ounces Gruyère, grated; 8 pasteurized large eggs for filling; 2 tablespoons chopped chives; Black pepper

Thin buckwheat-accented crêpes folded around ham, Gruyère, Dijon, and softly set egg.

About 1 hr 55 minTotal

About 55 minActive

$$Cost

AdvancedDifficulty

Makes 8 crêpes

Equipment

Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Best crepe-ready starting point
OXO Enhanced 10-Inch Frying Pan
View at Amazon
Another workable path: Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the exact 10-inch diameter, low-sided shape, nonstick release, stable model identity, care burden, and exact Amazon destination to the thin-crepe Recipes. Kwilt has not cooked with this pan.
OXO Enhanced 10-Inch Frying Pan: The 10-inch cooking surface matches the jianbing method, while the low sides and nonstick release support fast spreading, flipping, and folding without tearing a thin wrapper. Trade-off: Ceramic nonstick coatings are wear items and need moderate heat and nonmetal tools; this is not a buy-it-for-life pan.
Another workable path: Use another low-sided 10-inch nonstick skillet in good condition, wiping it with only a film of oil before each crepe.
Sources
OXO Enhanced nonstick cookware collection
Amazon exact product listing

Ingredients

1× recipe · Makes 8 crêpes

3/4 cup all-purpose flour
1/2 cup buckwheat flour
1/2 teaspoon kosher salt
3 large eggs for batter
1 3/4 cups whole milk
2 tablespoons unsalted butter, melted, plus more for pan
2 teaspoons Dijon mustard
8 thin slices Parisian-style ham
6 ounces Gruyère, grated
8 pasteurized large eggs for filling
2 tablespoons chopped chives
Black pepper

Instructions

Whisk both flours and salt. Whisk 3 eggs, milk, and melted butter separately, then gradually combine until smooth. Rest covered 1 hour.
Heat a over medium, wipe with butter, add a scant 1/4 cup batter, and swirl immediately. Cook until edges lift, flip, and cook 20 seconds; stack under a towel.
Return one crêpe to the pan over medium-low, spread with a little Dijon, and add ham and cheese around the center. Crack one pasteurized filling egg into the middle.
Fold four edges inward to form a square while leaving the yolk visible. Cover and cook until cheese melts and egg white sets while the yolk remains soft.
Season with pepper and chives and serve immediately. Repeat with remaining crêpes.