Egg, Ham and Cheese Crepes Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com

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These Egg, Ham and Cheese Crepes are simple to make – no fancy equipment required! For the crepes, you just whirl the batter in a blender and saute on a good non-stick skillet (here’s the one I use).

These breakfast Ham and Cheese Crepes are delicious and packed with protein to keep you feeling satisfied. I’ll be honest, they take time to make (about 1 1/2 hours total), but they are freezer friendly and you’ll be so happy with yourself every time you pull some out of the freezer for a quick breakfast! Also, because these are contained in a pocket, they work as an on-the-go breakfast.

These are seriously my son’s new favorite breakfast. He also requests them for lunch and dinner because he knows we have them in the freezer!

Make-Ahead Breakfast Crepes:

Big thank you to the FoodSaver® brand for sponsoring this recipe and creating such a cool product (the FoodSaver of course!)  It locks in nutrients and flavor that are ruined by air which is the enemy of freshness, and keeps foods fresh up to 5x longer. This saves us money (no more moldy wasted cheese or steaks with freezer burn!).

The average family of 4 can save up to $2,700/year (based on buying in bulk, on sale and preventing waste!) with the FoodSaver® System – now you can effectively stock up when meat is priced really well. This little chart surprised me ↓↓↓

FoodSaverChart We’ve been discovering so many great uses for it. It speeds up the process of marinating meat, plus its great for resealing chip and cereal bags, and storing items in coolers or suitcases. You can really get creative with it!

My parents and sister also have FoodSaver® Systems and love them. It is a great tool to keep things fresh, save time (by pre-making meals like these breakfast pockets), and save money with less wasted ingredients. My husband went through our pantry and sealed everything he could. I think he’s most excited about this doodad. 🙂 On to the recipe for our Son’s favorite breakfast:

Ingredients for Egg Ham and Cheese Crepes:

½ cup warm water
1 cup milk (any kind)
4 large eggs
4 Tbsp unsalted butter, melted, plus more to sauté
1 cup all-purpose flour (you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose)
1 tsp sugar
Pinch of Salt

Egg, Ham and Cheese Crepe Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com

Ingredients for Filling:

1-2 Tbsp dijon mustard
1/3 lb Good quality deli ham, cut into strips
10 large eggs scrambled with 4 Tbsp heavy cream or milk
8 oz medium cheddar cheese, shredded

Egg, Ham and Cheese Crepes Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com

How to Make Perfect Crepes (see notes in print friendly below):

1. In the bowl of a blender, combine all Ingredients for Crepes in the order listed. Blend until smooth (1 min). Scrape down the sides of blender with a spatula if you see any flour clinging to the walls.

Egg, Ham and Cheese Crepes Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com

2. Over medium/low heat, melt a dot of butter in a non-stick skillet. Add batter and quickly swirl to cover the bottom (I use a small lade and add about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked.

Egg, Ham and Cheese Crepes Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com

How to Assemble Breakfast Crepe Pockets:

1. Melt 1/2 Tbsp butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy and still somewhat moist. Set aside to cool to room temp.

Egg, Ham and Cheese Crepe Pockets-13

2. Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes.

Egg, Ham and Cheese Crepes Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com

Egg, Ham and Cheese Crepe Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com

Rescuing leftover cheese and ham after making crepes.

3. To serve right away, saute in butter 3 min per side over med/low heat until golden brown and warmed through. Careful! They burn easily. Serve plain or with diced tomatoes, avocado and hot sauce

Egg, Ham and Cheese Crepe Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com

Freezing and Thawing Egg Ham and Cheese Crepes:

To freeze, wrap each pocket in parchment paper then place in a single layer in a FoodSaver® Bag. Use the PulseVacTM option to pull out desired amount of air. Before serving, thaw in the fridge or microwave in a single layer on high 1-2 min for 2-4 pockets just until thawed, then saute in butter over med/low heat 3 min per side.

Egg, Ham and Cheese Crepe Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com

Egg, Ham and Cheese Crepe Pockets

4.91 from 60 votes
Author: Natasha of NatashasKitchen.com
Egg, Ham and Cheese Crepes Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com
These are delicious and packed with protein to keep you feeling satisfied. They are also freezer friendly and kids love them!

Ingredients 

Servings: 10 -12 Breakfast Crepe Pockets
  • Ingredients for Crepes:
  • ½ cup warm water
  • 1 cup milk, any kind
  • 4 large eggs
  • 4 Tbsp unsalted butter, melted. Plus more to sauté.
  • 1 cup all-purpose flour, you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose
  • 1 tsp sugar
  • Pinch salt

Ingredients for Filling:

  • 1-2 Tbsp dijon mustard
  • 1/3 lb Good quality deli ham, cut into strips
  • 10 large eggs scrambled with 4 Tbsp heavy cream or milk
  • 8 oz medium cheddar cheese, shredded

Instructions

How to Make Perfect Crepes:

  • In the bowl of a blender, combine all ingredients for crepes in the order listed. Blend until smooth (1 min). Scrape down the sides with a spatula if you see any flour clinging to the walls of your blender.
  • Over medium/low heat, melt a dot of butter in a good non-stick skillet Add batter and quickly swirl to cover the bottom (about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked.

How to Assemble Breakfast Crepe Pockets:

  • Melt 1/2 Tbsp butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy and still somewhat moist. Set aside to cool.
  • Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes.
  • To serve right away, saute in butter 3 min per side over med/low heat until golden brown on both sides and warmed through. Serve plain or with diced tomatoes, avocado and hot sauce.

Freezing and Thawing Instructions:

  • To freeze, wrap each pocket in parchment paper then place in a freezer safe bag. Before serving, thaw in the fridge or microwave in a single layer on high 1 to 2 min for 2-4 pockets just until thawed, then saute in butter over med/low heat 3 min per side.

Notes

Don't use a nonstick pan that is scratched up and looking like it should be retired for camping use. Also, the first crepe always turns out ugly for me - I'm not sure why, so don't panic and consider this your taste test!
Its ok to freeze without the parchment paper but you have to keep them in a single row, do not stack without parchment paper.
Course: Breakfast
Cuisine: American, French
Keyword: Egg, Ham and Cheese Crepe Pockets
Skill Level: Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Egg, Ham and Cheese Crepes Pockets - Our son's favorite breakfast and they are freezer friendly! | natashaskitchen.com

Enjoy these yummy, make-ahead breakfast crepes pockets my friends!! I hope you fall in love with them also 🙂

Q: Do you have a Foodsaver? Do you have any additional suggestions for getting the most out of this amazing tool?

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Cara
    May 11, 2023

    I have the pleasure of living in France, so I can buy the crepe and galette wraps easily. But I miss the Montreal style breakfast crepes. They cook the egg in a thin layer on the crepe somehow. But I like your method of making them ahead and freezing like breakfast burritos. I’ll make a variety with different meats and cheeses to keep it interesting.
    I use my vacuum sealer to reseal bulk bags of chips, cereal, dried herb, etc. The sealer is great for freezing individual portions of left overs that just go into the Bain Marie when needed.

    Reply

    • NatashasKitchen.com
      May 11, 2023

      Hi Cara! Thank you for much for sharing. I’m glad to hear that.

      Reply

  • robyn
    January 16, 2023

    You can also buy a crepe so make them perfectly thin. So many places make them like pancakes. Eww, no bueno!!

    Reply

  • Lisa
    June 15, 2022

    I’ve used many of your recipes and have had nothing but delicious dishes! I’m wondering if making ahead and freezing creates rubbery eggs? Also, was thinking about drizzling Hollandaise Sauce over the top for a mock “eggs Benedict.” Have you ever added a sauce to the tops? Thanks!

    Reply

    • Natasha's Kitchen
      June 16, 2022

      Glad to hear that you’re enjoying my recipes, Lisa. If you use Foodsaver, it locks in nutrients and flavor that are ruined by air which is the enemy of freshness, and keeps foods fresh up to 5x longer. I haven’t tried that but I think it will be a good thing to try!

      Reply

  • AM
    December 28, 2020

    Hi Nataha,
    A big thank you, my crepes turned out awesome, each one was picture worthy, so glad I made them. My family loved them. Thank you.

    Reply

    • Natashas Kitchen
      December 28, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Marie Thomsen
    November 29, 2020

    Were making crepes… You mention how your first one always look bad, well this is my first one 😊 after that they turned out great!!

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Awesome, so good to know that, Marie!

      Reply

  • Thomas
    May 19, 2020

    I made it with the following variations:
    ½ cup warm water
    1 cup milk any kind
    4 large eggs
    4 Tbsp unsalted butter melted. Plus more to sauté.
    1 cup Bob’s Red Mill 1 to 1 Gluten Free flour
    1/2 tsp vanilla extract
    1 tbsp monk fruit sweetener
    Pinch salt

    I use it for both main courses and for dessert fillers that are sugar free.

    Reply

    • Natashas Kitchen
      May 19, 2020

      Thank you so much for sharing that with us! I’m so glad you enjoyed that!

      Reply

  • Svetlana
    April 22, 2020

    Natasha, thank you! Your recipes are always great! Unfortunately link to skillet doesn’t work.

    Reply

    • Natasha
      April 22, 2020

      Hi Svetlana thank you so much for letting me know about that. I have removed the broken link and I hope you love this recipe. We use the circulon brand of skillets in this recipe and I hope you love the crepes.

      Reply

  • Naomi
    March 21, 2020

    Yummy Yummy Yummy!

    Reply

    • Natashas Kitchen
      March 21, 2020

      I’m so glad you liked that.

      Reply

  • Kathryn Nichols
    September 1, 2019

    Love your videos, you are the greatest, and the recipes are so good and easy to make thank you for sharing

    Reply

    • Natashas Kitchen
      September 2, 2019

      You’re so nice! Thank you, Kathryn!

      Reply

  • Susanna Yakimchuk
    July 14, 2019

    Great recipe! Do you think almond milk will work instead of regular milk?

    Reply

    • Natashas Kitchen
      July 15, 2019

      Hi Susanna, Honestly I have not tested that so I cannot advise. If you experiment please let me know how you like that.

      Reply

  • Tanya
    November 20, 2018

    Is it ok to use any kind of cheese I have on hand? Or is cheddar the best for this recipe?

    Reply

    • Natashas Kitchen
      November 20, 2018

      We like it with cheddar but other options should work just fine!

      Reply

  • Tatyana
    January 24, 2018

    Hello, can i use the electric crepe maker instead of frying pan, for making the crepes?

    Thank you

    Reply

    • Natasha
      natashaskitchen
      January 24, 2018

      Hi Tatyana, I have never tried using a crepe maker, but I recall at least one reader mentioning using the crepe maker for the crepes.

      Reply

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