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Recipe of the Day: Ham and Gruyere Crepes

Recipe of the Day: Ham and Gruyere Crepes

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One of the best ways to show your mom you care is by cooking her something extra special for Mother's Day, like a savory ham and Gruyere crepe. The best part is, you can whip up this iconic breakfast dish in only 30 minutes.

Easy Dishes You Can Make With Pantry Staples

If you're looking to cook up a whole feast, pair the savory combination of black forest ham and Gruyere cheese with perfectly scrambled eggs and cinnamon rolls. Or go for a lighter breakfast option, with just a batch of crepes and one of these homemade coffee recipes.

To make this dish, you will need black forrest ham, Gruyere cheese and some common pantry staples. The key to making a delicious crepe is to slightly angle the pan away from the heat as you pour in your crepe batter, making sure the entirety of the pan is covered.

This recipe is perfect to make with your kids on Mother's Day... or take it up a notch by bringing it to mom in bed along with these other incredible breakfast-in-bed recipes.

Ham and Gruyere Crepes

Ingredients:

For the crepes:
3/4 cups all purpose flour
1/4 cup buckwheat flour
2 tablespoons melted butter
3 eggs, lightly beaten
1 cup milk
Pinch of salt

For the filling:
1/2 pound Black Forest ham
7 ounces Gruyère cheese, grated

Directions:

For the crepes:
In a small bowl whisk the milk, egg, flours, butter and salt until smooth. Cover and refrigerate overnight.
In a crêpe pan over medium heat, melt a spot of butter and slightly angle the pan away from the heat as you pour in your crêpe batter. You want to make sure the full surface of the pan is covered. A circular, angled motion is the best way to achieve this.
Once the batter sets a bit, take your spatula and flip the pancake. Let it sit for about 5 seconds and sprinkle your grated cheese over the pancake so it melts. Let it sit for a further 40 seconds, until golden brown on the other side.

For the filling:
Lay the cooked crêpe on a clean surface and place the ham onto the crêpe. You can add more cheese if you like. Season with salt and pepper and fold into quarters.
Repeat with the rest of the batter. Enjoy.


Sift flours and salt into a medium bowl. Whisk in egg, melted butter and ¾ cup milk until smooth. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, leave overnight.

Combine tomatoes, 2 tbsp oil, 1/4 tsp salt and pepper in a bowl. Place tomatoes, cut side up, on a wire rack over a baking dish and roast at 100°C for about 1 hour, until tomatoes are semi-dried.

Remove batter from refrigerator and stir in remaining milk (or more if needed) so batter is at pouring consistency.

Heat a 20cm, non-stick pan over a medium flame. Add a little butter and melt evenly in pan, wiping away any excess. Hold pan away from flame and ladle in about 1/4 cup of batter. Quickly tilt pan to completely cover surface with a thin and even circle of batter, return pan to the heat, and cook for 1-2 minutes, until the edges are brown and the centre is dotted with air bubbles. Turn crêpe over and put a dab of softened butter on top. On one half place a slice of ham, some gruyère and 1 egg yolk. Continue to cook until yolk is just set, less than a minute. Transfer to a plate and fold into quarters. Repeat with remaining batter, making sure to add butter to the pan for each of the 8 crêpes.

These are best eaten straight away. Otherwise, keep in oven on a low heat until you've made the rest. Serve with leaves lightly dressed with the remaining oil and seasoning and the slow-cooked tomatoes.

• The crepes are excellent served with ricotta and maple syrup (or good-quality honey) if you don't want to do the full ham and egg thing.


Sift flours and salt into a medium bowl. Whisk in egg, melted butter and ¾ cup milk until smooth. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, leave overnight.

Combine tomatoes, 2 tbsp oil, 1/4 tsp salt and pepper in a bowl. Place tomatoes, cut side up, on a wire rack over a baking dish and roast at 100°C for about 1 hour, until tomatoes are semi-dried.

Remove batter from refrigerator and stir in remaining milk (or more if needed) so batter is at pouring consistency.

Heat a 20cm, non-stick pan over a medium flame. Add a little butter and melt evenly in pan, wiping away any excess. Hold pan away from flame and ladle in about 1/4 cup of batter. Quickly tilt pan to completely cover surface with a thin and even circle of batter, return pan to the heat, and cook for 1-2 minutes, until the edges are brown and the centre is dotted with air bubbles. Turn crêpe over and put a dab of softened butter on top. On one half place a slice of ham, some gruyère and 1 egg yolk. Continue to cook until yolk is just set, less than a minute. Transfer to a plate and fold into quarters. Repeat with remaining batter, making sure to add butter to the pan for each of the 8 crêpes.

These are best eaten straight away. Otherwise, keep in oven on a low heat until you've made the rest. Serve with leaves lightly dressed with the remaining oil and seasoning and the slow-cooked tomatoes.

• The crepes are excellent served with ricotta and maple syrup (or good-quality honey) if you don't want to do the full ham and egg thing.


Sift flours and salt into a medium bowl. Whisk in egg, melted butter and ¾ cup milk until smooth. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, leave overnight.

Combine tomatoes, 2 tbsp oil, 1/4 tsp salt and pepper in a bowl. Place tomatoes, cut side up, on a wire rack over a baking dish and roast at 100°C for about 1 hour, until tomatoes are semi-dried.

Remove batter from refrigerator and stir in remaining milk (or more if needed) so batter is at pouring consistency.

Heat a 20cm, non-stick pan over a medium flame. Add a little butter and melt evenly in pan, wiping away any excess. Hold pan away from flame and ladle in about 1/4 cup of batter. Quickly tilt pan to completely cover surface with a thin and even circle of batter, return pan to the heat, and cook for 1-2 minutes, until the edges are brown and the centre is dotted with air bubbles. Turn crêpe over and put a dab of softened butter on top. On one half place a slice of ham, some gruyère and 1 egg yolk. Continue to cook until yolk is just set, less than a minute. Transfer to a plate and fold into quarters. Repeat with remaining batter, making sure to add butter to the pan for each of the 8 crêpes.

These are best eaten straight away. Otherwise, keep in oven on a low heat until you've made the rest. Serve with leaves lightly dressed with the remaining oil and seasoning and the slow-cooked tomatoes.

• The crepes are excellent served with ricotta and maple syrup (or good-quality honey) if you don't want to do the full ham and egg thing.


Sift flours and salt into a medium bowl. Whisk in egg, melted butter and ¾ cup milk until smooth. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, leave overnight.

Combine tomatoes, 2 tbsp oil, 1/4 tsp salt and pepper in a bowl. Place tomatoes, cut side up, on a wire rack over a baking dish and roast at 100°C for about 1 hour, until tomatoes are semi-dried.

Remove batter from refrigerator and stir in remaining milk (or more if needed) so batter is at pouring consistency.

Heat a 20cm, non-stick pan over a medium flame. Add a little butter and melt evenly in pan, wiping away any excess. Hold pan away from flame and ladle in about 1/4 cup of batter. Quickly tilt pan to completely cover surface with a thin and even circle of batter, return pan to the heat, and cook for 1-2 minutes, until the edges are brown and the centre is dotted with air bubbles. Turn crêpe over and put a dab of softened butter on top. On one half place a slice of ham, some gruyère and 1 egg yolk. Continue to cook until yolk is just set, less than a minute. Transfer to a plate and fold into quarters. Repeat with remaining batter, making sure to add butter to the pan for each of the 8 crêpes.

These are best eaten straight away. Otherwise, keep in oven on a low heat until you've made the rest. Serve with leaves lightly dressed with the remaining oil and seasoning and the slow-cooked tomatoes.

• The crepes are excellent served with ricotta and maple syrup (or good-quality honey) if you don't want to do the full ham and egg thing.


Sift flours and salt into a medium bowl. Whisk in egg, melted butter and ¾ cup milk until smooth. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, leave overnight.

Combine tomatoes, 2 tbsp oil, 1/4 tsp salt and pepper in a bowl. Place tomatoes, cut side up, on a wire rack over a baking dish and roast at 100°C for about 1 hour, until tomatoes are semi-dried.

Remove batter from refrigerator and stir in remaining milk (or more if needed) so batter is at pouring consistency.

Heat a 20cm, non-stick pan over a medium flame. Add a little butter and melt evenly in pan, wiping away any excess. Hold pan away from flame and ladle in about 1/4 cup of batter. Quickly tilt pan to completely cover surface with a thin and even circle of batter, return pan to the heat, and cook for 1-2 minutes, until the edges are brown and the centre is dotted with air bubbles. Turn crêpe over and put a dab of softened butter on top. On one half place a slice of ham, some gruyère and 1 egg yolk. Continue to cook until yolk is just set, less than a minute. Transfer to a plate and fold into quarters. Repeat with remaining batter, making sure to add butter to the pan for each of the 8 crêpes.

These are best eaten straight away. Otherwise, keep in oven on a low heat until you've made the rest. Serve with leaves lightly dressed with the remaining oil and seasoning and the slow-cooked tomatoes.

• The crepes are excellent served with ricotta and maple syrup (or good-quality honey) if you don't want to do the full ham and egg thing.


Sift flours and salt into a medium bowl. Whisk in egg, melted butter and ¾ cup milk until smooth. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, leave overnight.

Combine tomatoes, 2 tbsp oil, 1/4 tsp salt and pepper in a bowl. Place tomatoes, cut side up, on a wire rack over a baking dish and roast at 100°C for about 1 hour, until tomatoes are semi-dried.

Remove batter from refrigerator and stir in remaining milk (or more if needed) so batter is at pouring consistency.

Heat a 20cm, non-stick pan over a medium flame. Add a little butter and melt evenly in pan, wiping away any excess. Hold pan away from flame and ladle in about 1/4 cup of batter. Quickly tilt pan to completely cover surface with a thin and even circle of batter, return pan to the heat, and cook for 1-2 minutes, until the edges are brown and the centre is dotted with air bubbles. Turn crêpe over and put a dab of softened butter on top. On one half place a slice of ham, some gruyère and 1 egg yolk. Continue to cook until yolk is just set, less than a minute. Transfer to a plate and fold into quarters. Repeat with remaining batter, making sure to add butter to the pan for each of the 8 crêpes.

These are best eaten straight away. Otherwise, keep in oven on a low heat until you've made the rest. Serve with leaves lightly dressed with the remaining oil and seasoning and the slow-cooked tomatoes.

• The crepes are excellent served with ricotta and maple syrup (or good-quality honey) if you don't want to do the full ham and egg thing.


Sift flours and salt into a medium bowl. Whisk in egg, melted butter and ¾ cup milk until smooth. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, leave overnight.

Combine tomatoes, 2 tbsp oil, 1/4 tsp salt and pepper in a bowl. Place tomatoes, cut side up, on a wire rack over a baking dish and roast at 100°C for about 1 hour, until tomatoes are semi-dried.

Remove batter from refrigerator and stir in remaining milk (or more if needed) so batter is at pouring consistency.

Heat a 20cm, non-stick pan over a medium flame. Add a little butter and melt evenly in pan, wiping away any excess. Hold pan away from flame and ladle in about 1/4 cup of batter. Quickly tilt pan to completely cover surface with a thin and even circle of batter, return pan to the heat, and cook for 1-2 minutes, until the edges are brown and the centre is dotted with air bubbles. Turn crêpe over and put a dab of softened butter on top. On one half place a slice of ham, some gruyère and 1 egg yolk. Continue to cook until yolk is just set, less than a minute. Transfer to a plate and fold into quarters. Repeat with remaining batter, making sure to add butter to the pan for each of the 8 crêpes.

These are best eaten straight away. Otherwise, keep in oven on a low heat until you've made the rest. Serve with leaves lightly dressed with the remaining oil and seasoning and the slow-cooked tomatoes.

• The crepes are excellent served with ricotta and maple syrup (or good-quality honey) if you don't want to do the full ham and egg thing.


Sift flours and salt into a medium bowl. Whisk in egg, melted butter and ¾ cup milk until smooth. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, leave overnight.

Combine tomatoes, 2 tbsp oil, 1/4 tsp salt and pepper in a bowl. Place tomatoes, cut side up, on a wire rack over a baking dish and roast at 100°C for about 1 hour, until tomatoes are semi-dried.

Remove batter from refrigerator and stir in remaining milk (or more if needed) so batter is at pouring consistency.

Heat a 20cm, non-stick pan over a medium flame. Add a little butter and melt evenly in pan, wiping away any excess. Hold pan away from flame and ladle in about 1/4 cup of batter. Quickly tilt pan to completely cover surface with a thin and even circle of batter, return pan to the heat, and cook for 1-2 minutes, until the edges are brown and the centre is dotted with air bubbles. Turn crêpe over and put a dab of softened butter on top. On one half place a slice of ham, some gruyère and 1 egg yolk. Continue to cook until yolk is just set, less than a minute. Transfer to a plate and fold into quarters. Repeat with remaining batter, making sure to add butter to the pan for each of the 8 crêpes.

These are best eaten straight away. Otherwise, keep in oven on a low heat until you've made the rest. Serve with leaves lightly dressed with the remaining oil and seasoning and the slow-cooked tomatoes.

• The crepes are excellent served with ricotta and maple syrup (or good-quality honey) if you don't want to do the full ham and egg thing.


Sift flours and salt into a medium bowl. Whisk in egg, melted butter and ¾ cup milk until smooth. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, leave overnight.

Combine tomatoes, 2 tbsp oil, 1/4 tsp salt and pepper in a bowl. Place tomatoes, cut side up, on a wire rack over a baking dish and roast at 100°C for about 1 hour, until tomatoes are semi-dried.

Remove batter from refrigerator and stir in remaining milk (or more if needed) so batter is at pouring consistency.

Heat a 20cm, non-stick pan over a medium flame. Add a little butter and melt evenly in pan, wiping away any excess. Hold pan away from flame and ladle in about 1/4 cup of batter. Quickly tilt pan to completely cover surface with a thin and even circle of batter, return pan to the heat, and cook for 1-2 minutes, until the edges are brown and the centre is dotted with air bubbles. Turn crêpe over and put a dab of softened butter on top. On one half place a slice of ham, some gruyère and 1 egg yolk. Continue to cook until yolk is just set, less than a minute. Transfer to a plate and fold into quarters. Repeat with remaining batter, making sure to add butter to the pan for each of the 8 crêpes.

These are best eaten straight away. Otherwise, keep in oven on a low heat until you've made the rest. Serve with leaves lightly dressed with the remaining oil and seasoning and the slow-cooked tomatoes.

• The crepes are excellent served with ricotta and maple syrup (or good-quality honey) if you don't want to do the full ham and egg thing.


Sift flours and salt into a medium bowl. Whisk in egg, melted butter and ¾ cup milk until smooth. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, leave overnight.

Combine tomatoes, 2 tbsp oil, 1/4 tsp salt and pepper in a bowl. Place tomatoes, cut side up, on a wire rack over a baking dish and roast at 100°C for about 1 hour, until tomatoes are semi-dried.

Remove batter from refrigerator and stir in remaining milk (or more if needed) so batter is at pouring consistency.

Heat a 20cm, non-stick pan over a medium flame. Add a little butter and melt evenly in pan, wiping away any excess. Hold pan away from flame and ladle in about 1/4 cup of batter. Quickly tilt pan to completely cover surface with a thin and even circle of batter, return pan to the heat, and cook for 1-2 minutes, until the edges are brown and the centre is dotted with air bubbles. Turn crêpe over and put a dab of softened butter on top. On one half place a slice of ham, some gruyère and 1 egg yolk. Continue to cook until yolk is just set, less than a minute. Transfer to a plate and fold into quarters. Repeat with remaining batter, making sure to add butter to the pan for each of the 8 crêpes.

These are best eaten straight away. Otherwise, keep in oven on a low heat until you've made the rest. Serve with leaves lightly dressed with the remaining oil and seasoning and the slow-cooked tomatoes.

• The crepes are excellent served with ricotta and maple syrup (or good-quality honey) if you don't want to do the full ham and egg thing.


Watch the video: Ham and Gruyere Cheese Crepes. Everyday Gourmet S3 E5 (January 2022).