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Savory Ham and Gruyere Crepes Recipe with Easy Creamy Béchamel Sauce

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Delicious savory crepes filled with ham and Gruyere cheese, topped with a smooth and creamy béchamel sauce. Perfect for brunch or cozy dinners, this recipe is quick, easy, and comforting.

Ingredients

  • All-purpose flour – 1 cup (120g), sifted
  • Large eggs – 2, room temperature
  • Whole milk – 1 1/4 cups (300 ml), warmed slightly
  • Unsalted butter – 2 tablespoons, melted (plus extra for the pan)
  • Salt – 1/4 teaspoon
  • Ham – 6 ounces (170g), thinly sliced or chopped
  • Gruyere cheese – 1 cup (100g), shredded
  • Unsalted butter – 3 tablespoons (for béchamel)
  • All-purpose flour – 3 tablespoons (for béchamel)
  • Whole milk – 2 cups (480 ml), warmed (for béchamel)
  • Salt and freshly ground white pepper – to taste
  • Freshly grated nutmeg – a pinch (optional)

Instructions

  1. Prepare the crepe batter: In a large bowl, whisk together 1 cup (120g) of sifted flour and 1/4 teaspoon of salt. In a separate bowl, beat 2 large eggs, then slowly add 1 1/4 cups (300 ml) of warm whole milk and 2 tablespoons of melted butter. Gradually pour the wet ingredients into the dry, whisking constantly until you get a smooth, thin batter. Let it rest for at least 20 minutes at room temperature.
  2. Make the béchamel sauce: In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted and bubbling, whisk in 3 tablespoons of all-purpose flour. Cook the roux for about 2 minutes, stirring constantly until pale golden and nutty smelling.
  3. Slowly add 2 cups (480 ml) of warm whole milk to the roux, whisking constantly to avoid lumps. Cook over medium heat until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Season with salt, white pepper, and a pinch of freshly grated nutmeg if desired. Remove from heat and set aside.
  4. Cook the crepes: Heat a non-stick skillet or crepe pan over medium heat and brush lightly with melted butter. Pour about 1/4 cup (60 ml) of batter into the pan, tilting and swirling quickly to coat the surface evenly and thinly. Cook for 1-2 minutes until edges lift and bottom is golden, then flip and cook the other side for about 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes separated by parchment paper or a clean kitchen towel.
  5. Assemble the crepes: Lay one crepe flat and spread a spoonful of béchamel sauce over it. Scatter some chopped ham and a generous sprinkle of shredded Gruyere cheese on top. Roll or fold the crepe, then place seam-side down in a baking dish. Repeat with remaining crepes and filling.
  6. Final bake: Preheat oven to 350°F (175°C). Pour any leftover béchamel sauce over the assembled crepes and sprinkle a bit more Gruyere on top. Bake for 10-15 minutes until bubbly and lightly browned on top.
  7. Remove from oven and let rest for a few minutes before serving.

Notes

Resting the batter for at least 20 minutes helps prevent tearing and creates tender crepes. Use a well-seasoned or non-stick pan and moderate heat to avoid burning. If béchamel sauce is too thick or lumpy, whisk in a splash of warm milk off the heat to smooth it out. Baking the assembled crepes melts the cheese fully and creates a golden crust. Leftovers keep well refrigerated for 3 days or frozen individually.

Nutrition

Keywords: savory crepes, ham and cheese crepes, Gruyere crepes, béchamel sauce, brunch recipe, easy crepes, comfort food

Find it online: https://tomyumy.com/savory-ham-and-gruyere-crepes-recipe-with-easy-creamy-b-e-chamel-sauce/