--- title: "Savory Ham, Mozzarella & Egg Crêpes" description: "A classic French galette complète: thin, buttery crêpe with melted cheese, savory ham, and a runny egg yolk in the center. Crispy edges, gooey middle. Filling…" url: "https://briansunter.com/recipes/savory-ham-mozzarella-egg-crepes" --- # Savory Ham, Mozzarella & Egg Crêpes A classic French galette complète: thin, buttery crêpe with melted cheese, savory ham, and a runny egg yolk in the center. Crispy edges, gooey middle. Filling quantities are per crêpe. 20-25 minutes 8 servings breakfast french crepes ham egg cheese Scale Units ## Ingredients - 125 g all-purpose flour - 300 ml milk - 2 eggs - 28 g melted butter - 0.25 tsp salt - 1 to 2 slices ham - 30 to 40 g mozzarella - 1 egg - \- black pepper - \- chives - \- butter ## Equipment - nonstick pan - lid ## Instructions ### Make the Batter 1 Whisk 125 g all-purpose flour (1 cup), 300 ml milk (1 1/4 cups), 2 eggs , 28 g melted butter (2 tbsp), and 0.25 tsp salt together until smooth. Skip the sugar and vanilla from the sweet recipe. Rest for 10 minutes if possible. ### Cook and Fill (Per Crêpe) 2 Heat a lightly buttered nonstick pan over medium heat. Pour in about 1/4 cup of the batter and swirl thinly. Cook for 45-60 seconds , then flip. 3 Reduce to medium-low heat. Place 1 to 2 slices ham in the center, sprinkle 30 to 40 g mozzarella , shredded, around it, and leave a little space in the middle for the egg. 4 Crack 1 egg into the center. Gently spread the white outward a little without breaking the yolk. 5 Cover with a lid and cook for 3-5 minutes , until the egg whites are fully set, the mozzarella melts, and the yolk is cooked to your preference. 6 Fold all four sides inward, leaving the egg yolk visible in the center. Finish with black pepper and chives , chopped, plus a small amount of butter in the pan as needed. Note Use low-moisture mozzarella: it melts nicely without making the crêpe soggy. Add a thin smear of @Dijon mustard{} under the ham; the acidity balances the richness of the cheese and egg. Optional additions: @thyme{}. Keep the heat low once the egg goes in, otherwise the crêpe can burn before the egg white sets. Note For guaranteed crispy edges: cook the egg separately, then assemble the crêpe with the ham, cheese, and cooked egg. This also makes timing much easier. Note Recommended combination: ham + mozzarella + egg + a little Dijon + black pepper + chopped chives. It's a simple combination that tastes much more interesting than the ingredient list suggests. ## Related recipes - [Buckwheat Crepes](/recipes/buckwheat-crepes) [Buckwheat crepes with spinach and egg](/recipes/buckwheat-crepes) - [Dan Bing](/recipes/dan-bing) [Classic Taiwanese green onion egg crepes, slightly crispy outside, chewy inside. A 15-minute breakfast with endless filling options.](/recipes/dan-bing) - [Crepes](/recipes/crepes) [A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.](/recipes/crepes) View Cooklang Source recipe.cook ``` --- title: Savory Ham, Mozzarella & Egg Crêpes description: "A classic French galette complète: thin, buttery crêpe with melted cheese, savory ham, and a runny egg yolk in the center. Crispy edges, gooey middle. Filling quantities are per crêpe." servings: 8 total time: 20-25 minutes tags: [breakfast, french, crepes, ham, egg, cheese] cuisine: French difficulty: easy --- == Make the Batter == Whisk @all-purpose flour{125%g} (1 cup), @milk{300%ml} (1 1/4 cups), @eggs{2}, @melted butter{28%g} (2 tbsp), and @salt{1/4%tsp} together until smooth. Skip the sugar and vanilla from the sweet recipe. Rest for ~{10%minutes} if possible. == Cook and Fill (Per Crêpe) == Heat a lightly buttered #nonstick pan{} over medium heat. Pour in about 1/4 cup of the batter and swirl thinly. Cook for ~{45-60%seconds}, then flip. Reduce to medium-low heat. Place @ham{1 to 2%slices} in the center, sprinkle @mozzarella{30 to 40%g}, shredded, around it, and leave a little space in the middle for the egg. Crack @egg{1} into the center. Gently spread the white outward a little without breaking the yolk. Cover with a #lid{} and cook for ~{3-5%minutes}, until the egg whites are fully set, the mozzarella melts, and the yolk is cooked to your preference. Fold all four sides inward, leaving the egg yolk visible in the center. Finish with @black pepper{} and @chives{}, chopped, plus a small amount of @butter{} in the pan as needed. > Use low-moisture mozzarella: it melts nicely without making the crêpe soggy. Add a thin smear of @Dijon mustard{} under the ham; the acidity balances the richness of the cheese and egg. Optional additions: @thyme{}. Keep the heat low once the egg goes in, otherwise the crêpe can burn before the egg white sets. > For guaranteed crispy edges: cook the egg separately, then assemble the crêpe with the ham, cheese, and cooked egg. This also makes timing much easier. > Recommended combination: ham + mozzarella + egg + a little Dijon + black pepper + chopped chives. It's a simple combination that tastes much more interesting than the ingredient list suggests. ```