Savory Egg Crêpes with Cheese, Veggies, or Ham

Quick Recipe Version (TL;DR)

• Yield: 8 egg crepes (serves 4; 2 crepes per serving)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 large eggs
• 120 ml (1/2 cup) milk
• 30 g (1/4 cup) all-purpose flour
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp (14 g) unsalted butter, melted (for batter)
• 2 tbsp (28 g) unsalted butter (for the pan), as needed
• 100 g (1 cup) shredded Gruyère or cheddar
• 150 g (1 cup) diced cooked ham (optional)
• 240 g (2 cups) sliced mushrooms and/or baby spinach and/or diced bell pepper (optional)

Do This

• 1. Whisk eggs, milk, flour, salt, pepper, and melted butter until smooth; rest 5 minutes.
• 2. If using vegetables, sauté them until tender; season lightly.
• 3. Heat a nonstick skillet or electric griddle to 163°C (325°F) and butter it lightly.
• 4. Pour a thin layer of batter, swirl to coat, and cook 45–60 seconds; flip and cook 15–20 seconds.
• 5. Add cheese (plus ham/veg), fold, and cook 30–60 seconds to melt.
• 6. Repeat with remaining batter; keep finished crepes warm at 95°C (200°F).

---

Why You’ll Love This Recipe

• Quick, flexible meal: use whatever cheese, vegetables, or ham you already have.
• Thin, delicate crepes that still hold together (thanks to a small amount of flour).
• Great for breakfast, lunch, or a light dinner, and easy to scale up for guests.
• Works on a stovetop skillet or an electric griddle with an exact temperature setting.

Grocery List

• Produce: mushrooms (240 g / 2 cups sliced) and/or baby spinach (60 g / 2 cups loosely packed), bell pepper (1 medium), yellow onion (1/2 small), fresh chives or parsley (optional)
• Dairy: eggs (4 large), milk (120 ml / 1/2 cup), unsalted butter (at least 3 tbsp / 42 g), shredded Gruyère or cheddar (100 g / 1 cup)
• Pantry: all-purpose flour (30 g / 1/4 cup), kosher salt, black pepper
• Optional deli/protein: cooked ham (150 g / 1 cup diced)

Full Ingredients

Egg Crepe Batter (makes 8 thin crepes)

• 4 large eggs
• 120 ml (1/2 cup) milk
• 30 g (1/4 cup) all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp (14 g) unsalted butter, melted (and slightly cooled)
• 1 tbsp finely chopped chives or parsley (optional)

Filling Options (choose one combo, or mix and match)

• Cheese (recommended base): 100 g (1 cup) shredded Gruyère, Swiss, or sharp cheddar
• Ham (optional): 150 g (1 cup) diced cooked ham
• Vegetables (optional): 240 g (2 cups) sliced mushrooms and/or diced bell pepper and/or thin-sliced onion
• Greens (optional): 60 g (2 cups) baby spinach
• Seasoning: 1/4 tsp kosher salt and 1/4 tsp black pepper (for vegetables), adjust to taste

For Cooking and Serving

• 2 tbsp (28 g) unsalted butter, used as needed to lightly coat the pan between crepes
• Optional garnish: extra chopped chives/parsley, a pinch of black pepper

Step-by-Step Instructions

Step 1: Get set up and warm the holding oven

Preheat your oven to 95°C (200°F). Place a baking sheet inside to warm. This is the easiest way to keep finished egg crepes hot while you cook the rest.

If you are using an electric griddle, set it to 163°C (325°F). If you are using a nonstick skillet on the stovetop, aim for medium-low heat and a steady, gentle sizzle (if you have an infrared thermometer, target about 163°C / 325°F on the pan surface).

Step 2: Cook the vegetables (optional, but recommended)

If you’re adding vegetables, cook them first so your crepes stay delicate (raw vegetables can release water and make fillings soggy).

Heat a nonstick skillet over medium heat. Add 1/2 tbsp (7 g) butter. Add 240 g (2 cups) mushrooms/pepper/onion and cook for 5–7 minutes, stirring occasionally, until tender and most moisture has cooked off. If using spinach, add 60 g (2 cups) spinach and cook 30–60 seconds just until wilted.

Season with 1/4 tsp kosher salt and 1/4 tsp black pepper, then transfer to a bowl. Wipe out the skillet if you’ll use it for crepes.

Step 3: Make a smooth, thin egg batter

In a medium bowl, whisk together 4 large eggs, 120 ml (1/2 cup) milk, 30 g (1/4 cup) flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper until you don’t see dry flour. Whisk in 1 tbsp (14 g) melted butter. If using herbs, whisk in 1 tbsp chopped chives or parsley.

Let the batter rest for 5 minutes. This short rest helps the flour hydrate so the crepes cook up more tender and less likely to tear.

Step 4: Heat the pan properly and butter lightly

Set a nonstick 20–25 cm (8–10 inch) skillet over medium-low heat, or use an electric griddle set to 163°C (325°F).

Add a small amount of butter (about 1/4 tsp) and wipe it around with a folded paper towel so you get a thin sheen, not puddles. Too much butter can make the batter slide without setting evenly.

Step 5: Cook the first egg crepe (use it as your “tester”)

Stir the batter once. Pour about 45 ml (3 tbsp) batter into the pan, then immediately lift and swirl the pan to coat the bottom in a very thin layer.

Cook for 45–60 seconds, or until the top looks mostly set (not wet), the edges look dry, and you can gently loosen it with a silicone spatula.

Flip carefully and cook 15–20 seconds on the second side. Slide the crepe onto a plate. If it seems too thick, use a little less batter on the next one; if it tears, let the pan heat 1–2 minutes longer and be sure the first side is set before flipping.

Step 6: Fill, fold, and melt

Return the crepe to the pan (or keep it in the pan after flipping) and sprinkle about 12 g (2 tbsp) shredded cheese over half of the crepe.

Add a small handful of vegetables and/or about 2 tbsp diced ham. Keep the filling modest so the crepe stays easy to fold.

Fold the crepe in half, then fold again into quarters (or leave as a half-moon). Cook 30–60 seconds, just until the cheese melts and the filling is warmed through.

Step 7: Repeat and keep warm

Repeat with the remaining batter, lightly buttering the pan as needed between crepes. Adjust heat if you notice browning too quickly (turn down slightly) or if the crepes take much longer than 60 seconds to set (turn up slightly).

Transfer finished crepes to the warm baking sheet in the 95°C (200°F) oven while you cook the rest, up to 20 minutes.

Step 8: Serve

Serve 2 crepes per person while hot. Finish with a pinch of black pepper and a sprinkle of chopped chives or parsley if you like.

Pro Tips

• Go thin: For delicate crepes, use about 45 ml (3 tbsp) batter per 20–25 cm (8–10 inch) pan. You want a whisper-thin coating.
• Control moisture: Sauté mushrooms until they’re fairly dry and wilt spinach briefly; wet fillings can cause tearing and sogginess.
• Use the right heat: 163°C (325°F) is the sweet spot on an electric griddle. Too hot and the eggs toughen; too cool and the crepes stick.
• Butter wisely: A thin film prevents sticking without frying the crepe. Wipe excess with a paper towel.
• Keep fillings small: Overstuffing makes folding messy and can split the crepe.

Variations

• Classic ham and Swiss: Fill with diced ham and shredded Swiss or Gruyère; add a pinch of black pepper and chopped chives.
• Veggie-melt: Use sautéed mushrooms, peppers, onions, and spinach with sharp cheddar; add herbs to the batter for extra flavor.
• Mediterranean: Swap cheese for crumbled feta (about 100 g / 3.5 oz), add sautéed spinach, and finish with chopped parsley.

Storage & Make-Ahead

Store leftover filled crepes in an airtight container in the refrigerator for up to 3 days. Reheat gently so the eggs stay tender: warm in a covered nonstick skillet over low heat for 2–3 minutes per side, or microwave at 50% power in 30-second bursts until hot.

To make ahead, you can cook the crepes (unfilled), cool completely, and stack with parchment between them. Refrigerate up to 2 days. Fill and warm in a 175°C (350°F) oven for 8–10 minutes, or in a skillet over low heat until the cheese melts.

Nutrition (per serving)

Approximate, based on 2 crepes per serving filled with cheese, sautéed vegetables, and ham: 420 calories, 28 g protein, 14 g carbohydrates, 28 g fat, 2 g fiber, 820 mg sodium.