Egg, Ham and Cheese Crepes Recipe

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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 ↓↓↓

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

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

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.

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.

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.

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.

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

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 PulseVac^TM 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

4.91 from 60 votes

Author: Natasha of NatashasKitchen.com

These are delicious and packed with protein to keep you feeling satisfied. They are also freezer friendly and kids love them!

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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

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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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Breakfast

Cuisine: American, French

Keyword: Egg, Ham and Cheese Crepe Pockets

Skill Level: Medium

Cost to Make: $$

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?