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.
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 and ham and cheese pasta)
- 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.
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.
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!
The batter can be made ahead of time, even the night before. The crepes themselves are best eaten freshly made.
More easy French recipes you may like
Ham and Cheese Crepes
- 100g (¾c) buckwheat flour
- 100g (¾c) plain flour
- 1 egg size large, beaten
- 175ml (¾c) cold water plus 2-3 tablespoon extra, if needed
- 125ml (½c) milk
- 1-2 tablespoon olive oil to fry pancakes
- 3-4 slices depending on size cooked ham, shredded
- handful baby spinach finely shredded
- 125g (1c) cheddar cheese, grated
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.