Savory Crepes with Boursin Cheese and Ham
These savory, French-style crepes take the guesswork out of fancy brunch hosting. They're layered with creamy Boursin cheese, Dijon, and deli-style ham, creating the perfect balance of rich, herby, and delicious!
Equipment
- blender optional
- long spatula
- 8 or 9-inch crepe pan or non-stick skillet
Ingredients
For the crepe batter
- 1 cup all-purpose flour
- 1 cup whole milk, room temperature
- ½ cup warm water
- 2 large eggs, room temperature
- 2 tablespoon unsalted butter, melted and slightly cooled
- 1 tablespoon white granulated sugar
- ¼ teaspoon kosher or fine sea salt
- ⅛ teaspoon ground black pepper
- pinch ground nutmeg
- butter for cooking
For serving
- 2-3 tablespoon Dijon mustard
- 1 (5.2 ounce) package Boursin cheese (Caramelized Onion and Herbs or Garlic and Fine Herbs)
- 8-10 ounces deli-style ham, preferably sliced thin (about 2-3 slices per crepe)
- 1-2 tablespoon chopped fresh herbs for serving, optional
- hot honey for drizzling, optional
Instructions
For the crepes
- In a blender, combine flour, milk, warm water, eggs, melted butter, sugar, salt, black pepper, and nutmeg. Blend until smooth, about 20–30 seconds. (You could also use a whisk- just make sure the batter is smooth). Let the batter rest for at least 1 hour at room temperature (or refrigerate up to overnight).1 cup all-purpose flour, 1 cup whole milk, room temperature, ½ cup warm water, 2 large eggs, room temperature, 2 tablespoon unsalted butter, melted and slightly cooled, 1 tablespoon white granulated sugar, ¼ teaspoon kosher or fine sea salt, ⅛ teaspoon ground black pepper, pinch ground nutmeg
- Heat a lightly buttered crepe pan or nonstick skillet over medium heat. Pour in about ⅓ cup batter, swirling immediately to coat the pan in a thin layer. Cook until the surface looks set (the batter will go from wet to matte) and the edges lift easily, about 45–60 seconds. Flip and cook for 15–30 more seconds. Transfer to a plate and repeat with the remaining batter, stacking crepes as you go.butter for cooking
Assemble the crepes
- Return one crepe to a warm skillet over low heat. If folding into triangles, spread about ½ teaspoon Dijon mustard over one half of the crepe. Dollop and gently spread about 1 tablespoon Boursin over the Dijon, then layer with 2-3 slices of ham.1 (5.2 ounce) package Boursin cheese (Caramelized Onion and Herbs or Garlic and Fine Herbs), 2-3 tablespoon Dijon mustard, 8-10 ounces deli-style ham, preferably sliced thin (about 2-3 slices per crepe)
- Fold the crepe in half, then in half again to form a triangle. Warm for 30–60 seconds, just until the filling softens and the crepe is heated through. You could also assemble them off heat, then place them back in the pan to warm through. Transfer to a plate and finish with chopped fresh herbs and a drizzle of hot honey, if desired.1-2 tablespoon chopped fresh herbs for serving, optional, hot honey for drizzling, optional
Notes
- Rest the batter. To get tender crepes and to prevent tearing (or rubbery crepes), rest the batter in the fridge for at least an hour, up to overnight. When you do take it out of the fridge, no need to bring it to room temperature before pouring the batter. Just give a whisk before starting.
- Batter consistency is key. Crepe batter should be thin (nothing like pancake batter). It should look and pour like heavy cream.
- Adjust the heat. Just like pancakes, you may lose the first crepe. That's ok. Adjust your temperature as needed if you find they are burning.
- Use a thin spatula. If you have a thin, wide, flexible spatula, now is the time to use it. It easily gets under the crepe without tearing it.
Nutrition*
Serving: 1 crepe | Calories: 196kcal | Carbohydrates: 15g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 481mg | Potassium: 168mg | Fiber: 1g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Made this recipe?Leave a comment and a star rating below. If you snapped a photo, tag @brunchandbatter on Instagram!
