If you are searching for a breakfast that feels like a warm hug on a plate, then the Egg, Ham and Cheese Crepe Pockets Recipe is about to become your new favorite. These crepe pockets are perfectly tender, filled with fluffy scrambled eggs, savory ham, and melted cheddar cheese, all wrapped up in a delicate crepe that cooks up golden and soft. Each bite combines creamy richness with a satisfying, hearty finish that’s guaranteed to brighten your morning or brunch table. This dish not only tastes incredible but also looks delightful, making it a charming and comforting way to start the day.
Ingredients You’ll Need
The magic behind these Egg, Ham and Cheese Crepe Pockets lies in simple, quality ingredients. Each component plays a vital role, from the tender crepe base to the savory, cheesy filling. When combined, they create a balance of smooth, creamy, and lightly crisp textures that make every bite memorable.
- Warm water (½ cup): Helps to create a smooth, thin crepe batter that cooks evenly.
- Milk (1 cup): Adds richness and tenderness to the crepe batter—any kind works!
- Large eggs (4): Provide structure to the crepe batter, making it light and pliable.
- Unsalted butter (4 Tbsp melted, plus more for sautéing): Adds depth of flavor and keeps the crepes from sticking.
- All-purpose flour (1 cup): The foundation for the crepes’ delicate texture; you can mix in whole wheat flour if you want a bit more fiber and earthiness.
- Sugar (1 tsp): Just a touch to enhance the crepe’s natural flavors without making it sweet.
- Pinch of salt: Balances the flavor in the crepe batter beautifully.
- Dijon mustard (1-2 Tbsp): A subtle kick that amps up the savory filling with a gentle tang.
- Good quality deli ham (1/3 lb, sliced into strips): Adds savory, meaty richness that pairs beautifully with cheese and eggs.
- Large eggs for scrambling (10) with 4 Tbsp heavy cream or milk: Creates soft, fluffy scrambled eggs that fill the pockets perfectly.
- Medium cheddar cheese (8 oz shredded): Melts wonderfully inside the pockets, adding a creamy, tangy bite.
How to Make Egg, Ham and Cheese Crepe Pockets Recipe
Step 1: Prepare the Crepe Batter
Start by whisking the warm water, milk, eggs, and melted butter together until smooth. Gently fold in the flour, sugar, and salt, making sure there are no lumps to ensure your crepes cook evenly. The batter should be thin and pourable, which is key to achieving those perfect light crepes that will wrap around your delicious filling without breaking.
Step 2: Cook the Crepes
Heat a non-stick skillet over medium heat and brush lightly with melted butter. Pour a small ladle of batter into the pan, swirling it quickly to coat the bottom in a thin, even layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden, then flip and cook for another 30 seconds. Stack each crepe on a plate as you go, and keep them warm under a clean towel.
Step 3: Make the Savory Filling
Whisk together the 10 large eggs with heavy cream or milk, then cook them gently in a buttered pan, stirring slowly to make fluffy scrambled eggs. Stir in the dijon mustard at the end for that subtle zing. Set aside. In the same pan, lightly warm the ham strips to bring out their savory flavor and soften them just a bit.
Step 4: Assemble the Crepe Pockets
Lay a warm crepe flat and layer a few spoonfuls of scrambled eggs, ham strips, and a generous sprinkle of shredded cheddar in one half of the crepe. Fold the crepe over the filling to create a pocket. You can secure the edges with a little melted butter if you want a crispier edge.
Step 5: Finish Cooking the Pockets
Place the folded pockets back into the pan and cook over medium heat for 1-2 minutes per side until golden brown and the cheese has melted delectably. This final step adds a bit of crispness to the outside while keeping the inside warm, gooey, and bursting with flavor.
How to Serve Egg, Ham and Cheese Crepe Pockets Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a lively pop of color and freshness that perfectly contrasts the rich filling. A light dusting of smoked paprika or black pepper can elevate your crepe pockets with subtle warmth and spice.
Side Dishes
These crepe pockets shine best alongside crisp, fresh fruit like sliced oranges or a mixed berry salad, bringing a natural sweetness that balances the savory. A simple green salad with a light vinaigrette or some roasted potatoes makes for a heartier breakfast spread that everyone will love.
Creative Ways to Present
Try stacking the pockets and drizzling with a little hollandaise sauce or a dollop of sour cream and fresh herbs for a brunch-worthy display. You can also cut them into bite-sized triangles and serve on a platter as a festive finger food for gatherings and weekend family breakfasts.
Make Ahead and Storage
Storing Leftovers
If you have any of these tasty Egg, Ham and Cheese Crepe Pockets Recipe leftovers, store them in an airtight container in the fridge for up to 3 days. This helps keep the crepes soft and the filling fresh.
Freezing
To freeze, wrap each crepe pocket individually in plastic wrap and place in a freezer bag. They will keep well for up to 2 months, perfect for a quick, nourishing breakfast when you’re short on time.
Reheating
Reheat crepe pockets gently in a skillet over low-medium heat, turning occasionally until warmed through and the cheese melts again. Microwave reheating works too, but the skillet method keeps the outside nice and slightly crisp.
FAQs
Can I make these crepes gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend designed for crepes, and you’ll still get a tender, pliable crepe perfect for wrapping up your filling.
What cheese works best besides cheddar?
While cheddar is classic, gruyere, mozzarella, or even a mild gouda can bring interesting flavors and textures to your Egg, Ham and Cheese Crepe Pockets Recipe.
Can I prepare the filling in advance?
Yes, you can scramble the eggs and warm the ham a day ahead. Keep them refrigerated, then assemble the pockets fresh when ready to eat.
Is it necessary to use Dijon mustard?
Dijon mustard adds a subtle tang that enhances the savory flavors, but if you prefer, you can omit it or substitute with a bit of honey mustard or mayonnaise for a milder taste.
How do I prevent the crepes from tearing?
Make sure your batter is smooth and thin, and cook the crepes on medium heat without rushing. Using a non-stick pan and plenty of butter makes flipping easier and keeps the crepes supple.
Final Thoughts
There’s something truly special about the Egg, Ham and Cheese Crepe Pockets Recipe that makes breakfast feel celebratory every time. This recipe is a charming blend of comfort and elegance, perfect for lazy weekend mornings or when you want to impress family and friends. Once you give it a try, you’ll find yourself turning to these pockets for a hearty and delicious start to your day again and again.
Print
Egg, Ham and Cheese Crepe Pockets Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 crepe pockets
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Egg, Ham, and Cheese Crepe Pockets are a delightful breakfast treat featuring tender homemade crepes filled with creamy scrambled eggs, savory deli ham, and melted cheddar cheese. Perfect for a satisfying morning meal or brunch, these pockets combine rich flavors and a light, delicate crepe exterior that wraps around the hearty filling.
Ingredients
For the Crepes:
- ½ cup warm water
- 1 cup milk (any kind)
- 4 large eggs
- 4 Tbsp unsalted butter (melted, plus more for sautéing)
- 1 cup all-purpose flour (or ½ cup whole wheat flour + ½ cup all-purpose flour)
- 1 tsp sugar
- Pinch of salt
For the Filling:
- 1–2 Tbsp Dijon mustard
- â…“ 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
- Prepare the Crepe Batter: In a mixing bowl, combine the warm water, milk, eggs, and melted butter. Gradually whisk in the flour, sugar, and salt until you achieve a smooth, thin batter. Let the batter rest for about 10 minutes to ensure a tender crepe texture.
- Cook the Crepes: Heat a non-stick skillet over medium heat and lightly butter it. Pour a small ladle of batter into the skillet, swirling to cover the surface thinly and evenly. Cook about 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Repeat until all batter is used, stacking crepes on a plate.
- Prepare the Filling and Assemble Crepe Pockets: In a bowl, scramble the 10 eggs with heavy cream or milk until fluffy, then cook gently in a pan until just set. Spread a thin layer of Dijon mustard on each crepe, then layer on ham strips, scrambled eggs, and shredded cheddar cheese. Fold the crepes into pockets, sealing the edges. Optionally, briefly warm the pockets in a pan with a bit of butter to melt cheese and warm through before serving.
Notes
- You can substitute the ham with cooked bacon or turkey for different flavors.
- The crepes can be made ahead and refrigerated or frozen for quick assembly.
- Use any cheese variety of your choice such as Swiss or pepper jack for a twist.
- For a lighter version, use low-fat milk and reduce or omit the butter.
- These pockets are perfect for on-the-go breakfasts and can be reheated in a skillet or microwave.
