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    Home » Dinner

    Ham and Cheese Crepes

    By Robyn | Published: May 31, 2021 | Modified: Jun 25, 2020

    TO THE RECIPE
    pin for ham and cheese crepes showing the made crepes being served, and a close up of one crepe on the bottom

    These ham and cheese crepes make a fun and easy dinner or lunch recipe loved by the whole family – fussy kids and toddlers included! Inspired by French crepes made with buckwheat flour, these are made with a mixture of buckwheat and plain flour.

    six galettes filled with ham, spinach and cheese ready to be eaten, some on plates and others on white wooden board
    Jump to:
    • Why we love this recipe
    • Ingredient Notes
    • FAQ
    • My Recipe Tips
    • Make Ahead/Leftovers
    • More easy French recipes you may like
    • Ham and Cheese Crepes

    A simple batter is made into savoury buckwheat pancakes, topped with ham, cheese and baby spinach leaves and then cooked until the cheese has melted, the spinach wilted and the ham warmed through.

    Why we love this recipe

    • These crepes can be enjoyed for brunch, lunch or dinner.
    • They are an easy meal that both toddlers and adults enjoy.
    • I’ve found savoury crepes and pancakes like pumpkin pancakes and corn drop scones to be a great way of vegetable being enjoyed by even the fussiest of eaters.
    • Ham and cheese – one of our favourite combinations! (If your family loves it too, check out these ham and cheese pinwheels, Jambons (ham and cheese puff pastry parcels) and ham and cheese pasta)

    Ingredient Notes

    • Buckwheat Flour – buckwheat flour has quite a strong taste, therefor to make these crepes more toddler friendly I have mixed it with plain wheat flour. It adds a lovely savoury flavour to the crepes and is slightly nutty.
    • Ham – any good sliced ham works well. Or you could use leftover cooked ham or gammon, and finely shred it.
    • Cheese – I use a basic cheddar cheese, but you could use gruyere cheese or a vintage cheddar.
    long image of ham and cheese galettes on a pale blue plate with lettuce in the top left corner

    FAQ

    What is Buckwheat Flour?

    Buckwheat flour is ground buckwheat, which is actually a seed and not a grain. It is a gluten free and grain free flour which has a slightly nutty taste.

    What can I do with buckwheat flour?

    Add it to scones, breads and cookies. It also makes delicious banana bread and blinis.

    What goes with crepes for dinner?

    Serve them with a leafy salad, coleslaw, or tomato and basil salad.

    My Recipe Tips

    • Get your filling ingredients ready before you start to cook the crepes – grate the cheese, wash the spinach and chop the ham.
    • To make vegetarian crepes: leave out the ham
    • This galette batter uses more water than milk, as I find this produces less rich galettes, which I prefer when serving as savoury pancakes.
    • If possible leave the crepe batter to rest for at least 30 minutes.
    • If the batter thickens after being kept in the fridge, add another tablespoon of water.
    • Other filling ideas : sliced fried mushrooms, an egg, smoked salmon, brie…buckwheat pancakes are such a great base for a variety of fillings!

    Make Ahead/Leftovers

    The batter can be made ahead of time, even the night before. The crepes themselves are best eaten freshly made.

    two ham and cheese galettes on blue plate with wooden cutlery to the right

    More easy French recipes you may like

    • Cheese gougeres (French Cheese Puffs)
    • Mushroom Tapenade
    • Fromage Fort
    • Parmentier Potatoes

    Ham and Cheese Crepes

    Author: Robyn

    These savoury buckwheat pancakes with ham, cheese and spinach, are delicious for lunch, dinner and brunch!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Batter resting time 1 hr
    Course brunch, Lunch
    Cuisine French
    Servings 4 people
    Calories 530 kcal

    Ingredients
      

    • 100g (¾c) buckwheat flour ($1.00 / £0.34p)
    • 100g (¾c) plain flour ($0.12 / £0.05p)
    • 1 egg, size large. beaten ($0.35 / £0.18p)
    • 175ml (¾c) cold water, plus 2-3 tablespoon extra, if needed ($0 / £0)
    • 125ml (½c) milk ($0.20 / £0.08p)
    • 1-2 tablespoon olive oil, to fry the crepes ($0.24 / £0.12p)

    Crepe Filling

    • 3-4 slices (100-125g) depending on size cooked ham, shredded ($2.10 / £2.00)
    • handful baby spinach, finely shredded ($1.00 / £0.15p)
    • 125g (1c) cheddar cheese, grated ($1.45 / £1.00)

    Instructions
     

    Make the batter:

    • Mix the buckwheat and plain flours together in a mixing bowl.
    • Add the beaten egg, then the water and milk.
    • Whisk to a smooth batter. It should be the consistency of runny/heavy cream – if it isn't, add 1-2 tablespoons of water.
    • Cover and leave in fridge for an hour, or overnight. If it thickens in the fridge, add a tablespoon more water to thin slightly back to the consistency of cream.

    To make the crepes:

    • Heat a non stick frying pan over a medium heat add add a teaspoon of oil.
    • Spoon 2 tablespoon batter into the pan, swirling it slightly. Fry for a couple of minutes, until the top is mostly set, then flip over.
    • As soon as you flip the crepe over, sprinkle with some ham, then a little spinach and then some cheese. Leave 30 seconds or so, then fold two opposite edges over to meet in the middle. Press them slightly with the spatula to make them stay.
    • Cook for another minute, or until the cheese is melted and the bottom of the crepe is golden, then remove to a plate and cover to keep warm whilst you make the rest of the crepes.
    • Repeat the steps, until all the batter and filling has been used.
    • Eat the crepes straight away.

    Notes

    Estimated costs: Australia $6.46. Per serve = $1.62
    UK £3.92. Per serve = £0.98p
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Buckwheat Flour – buckwheat flour has quite a strong taste, therefor to make these crepes ore toddler friendly I have mixed it with plain wheat flour. It adds a lovely savoury flavour to the crepes and is slightly nutty. Blinis
    Ham – any good sliced ham works well. Or you could use leftover cooked ham or gammon, finely shredded
    Cheese – I use a basic cheddar cheese, but you could use gruyere cheese or a vintage cheddar.
    Other Toppings: sliced fried mushrooms, a fried egg, smoked salmon, brie, goats cheese…buckwheat pancakes are such a great base for a variety of fillings!

    Nutrition

    Calories: 530kcalCarbohydrates: 52gProtein: 26gFat: 25gSaturated Fat: 11gTrans Fat: 1gCholesterol: 123mgSodium: 628mgPotassium: 423mgFiber: 4gSugar: 3gVitamin A: 564IUVitamin C: 7mgCalcium: 378mgIron: 4mg
    Keyword buckwheat flour, ham and cheese crepe, savoury pancake

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Sally says

      February 24, 2019 at 4:15 pm

      These sound really good, and I bet the filling possibilities could be endless!

      Reply
      • Robyn says

        February 25, 2019 at 10:07 am

        Totally! Ham, mushroom and cheese or spinach and cheese spring to mind, but will definitely be experimenting with other fillings!

        Reply
    2. Alexandra @ It's Not Complicated Recipes says

      February 24, 2019 at 1:55 pm

      My new favourite! I love this combination, and it is the ideal weekend treat.

      Reply
      • Robyn says

        February 24, 2019 at 2:08 pm

        Thankyou Alexandra! It’s a favourite of mine too!

        Reply
    3. Gavin says

      February 24, 2019 at 1:44 pm

      These look great and are pretty simple. Might try them on the toddler during the week

      Reply
      • Robyn says

        February 24, 2019 at 2:07 pm

        Thanks Gavin! They are super simple – and my toddler devoured it even though he’s not so keen on ham!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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