This Ham and Cheese Crepes are one of the easiest and tastiest dishes you will ever make. Low carb and gluten-free, they’re perfect for breakfast, lunch, or brunch!
Mother’s Day is around the corner and instead of having the family go to Starbucks for my typical Mother’s Day treat of a Venti, triple shot, sugar-free hazelnut, cappuccino – dry, I’m requesting these low carb and gluten-free Ham and Swiss Crepes.
Who am I kidding, I also want the Starbucks cappuccino!
The reason I’m requesting these crepes, other than that they are amazingly delicious, is because they are so easy to prepare. And to make it even easier for my husband, I’m going to have the “no-fail” crepes already made and waiting in the fridge.
All he has to do is add the shaved Swiss cheese (I prefer Jarlsberg) and the deli ham (black forest). A quick re-heat over medium-heat in the pan is all they need to melt the cheese and warm the ham.
(Is it selfish that I’m doing some of the work ahead so that he will be able to feed me easier on the big day? Maybe a little?)
I toyed with the idea of serving these crepes with an easy Blender Hollandaise that would put them over the top – LUSCIOUS! But, a simple dollop of Greek yogurt and a sprinkling of green onion did the trick nicely.
Accompanying these beautiful ham and cheese crepes is warm buttered asparagus with toasted slivered almonds and a simple salad of baby heirloom tomatoes dressed with a Garlic & Herb Vinaigrette.
Stay tuned for more crepe recipes in the next few weeks because I am totally digging them at the moment.
If you’re undecided on breakfast for the big day, I have an AWESOME COLLECTION of breakfast recipes. <— Just the link.
The low carb and gluten-free Ham and Cheese Crepes are 4 net carbs per serving.
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Ham and Cheese Crepes (Swiss Cheese)
Ingredients
Crepes (8 crepes)
- 6 oz cream cheese, softened in the microwave
- 6 large eggs
- 1/3 cup Parmesan cheese, grated
- 1 1/2 tablespoon coconut flour, optional but improves texture
- 1 teaspoon erythritol, optional
- 1/8 teaspoon xanthan gum 2-3 pinches
- 1 tablespoon melted butter or ghee
Ham and Swiss Filling
- 8 slices Black Forest ham (3 oz) I used Oscar Meyer DeliFresh
- 6 oz Swiss cheese shaved or grated (I used Jarlsberg), g
Other Items
- dinner plate for stacking crepes
- a very thin flat spatula about 3 across
- a pastry brush
- Serving platter for the Ham and Swiss Crepes
Instructions
- Blender: Place the eggs, cream cheese, Parmesan cheese, and erythritol in the blender. Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan gum over the batter and continue blending until thick, scraping the sides down at least once. Finish with the blender on medium speed for a few seconds. Let the batter sit for several minutes (about 10).
- Prep the Pan: Put a non-stick pan over medium heat. When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with butter. Lightly brush the spatula, too.
- Tilt and Swirl: Stir the batter. Pour the batter into a 1/4 cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. I can get the batter to go around the pan 3 times, ever increasing the size of my circle before it stops, resulting in a 6-7 inch crepe.
- Cook, Shimmy and Flip: Let the crepe cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns. You can touch it with your finger to see if it's still wet or just about set. Now, gently work the spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more.
- Stack: Remove the crepe to the plate and begin the process again making sure to lightly butter the pan and the spatula after each crepe. Stack the crepes one on top of the other. Let cool and refrigerate or use right away.
- Assemble: Pre-heat oven to 175 F degrees. Heat a non-stick pan over medium to medium-low heat. When hot, put one crepe in the center of the pan and add about 1/4 cup of grated cheese. Place the ham on one side of the crepe. When the cheese has begun to melt (about 1 minute), fold the side of the crepe with out the ham over the ham forming a half circle. Then fold in half making a quarter circle. Place the filled crepe on the platter and into the warm oven. Continue until all of the crepes have been filled.
Notes
Nutrition
Sonia
August 15, 2017 at 11:36 pmHi Kim…had the ham and cheese crepes for lunch today (fortifued with sliced avocado and tomatoes).Enjoyed it….?? Just confirming quantities given in the recipe…as per your recipe its 3 oz ham for 4 servings of two crepes each…so 8 crepes with that much ham. I hope thats what it is and not a typo. Thanks
Kim
August 16, 2017 at 6:52 amHi Sonia. My ham was sliced really thin (actually the thin deli ham from the packaged sandwich meat section og the grocery store) so I just put like two of the thin slices in each crepe. It totaled to 3 ounces. Does that make sense. I love the avocado you added to yours. I will have to do that next time. I’m so happy you liked the recipe. Thanks for question and comment. Have a wonderful day. -Kim
Jo
May 16, 2017 at 9:54 amOh my days! These are soooooo good! I used chicken slice and cheddar in mine with a side of asparagus. Mouth party ? and one left for pudding too with Greek yogurt and peanut butter! ?
Kim
May 16, 2017 at 9:57 amSounds amazing, Jo! Thanks so much for sharing your breakfast idea and for taking the time to comment. Have a fantastic week. -Kim
Cynthia
January 31, 2017 at 5:30 pmCan you please tell me what is the serving size?
Kim
January 31, 2017 at 6:43 pmHi Cynthia, sure. The recipe calls for 8 crepes and serves 4, so two filled crepes per person. I put the extras in the fridge and heated up the filled crepes in the frying pan with a lid over them. They were just as good the next day. I hope you enjoy the recipe. It’s super easy if the crepes have been made previously. Have a great week. -Kim
Marilyn
January 26, 2017 at 9:04 amThis batter was way too thick. A scoop into the pan wouldn’t swirl, it just stuck in one blob. I ended up thinning the batter quite a bit with cream and it was ok, but not great. The final product was good but I think I will find another crepe recipe.
Kim
January 26, 2017 at 9:15 amMarilyn, I am sorry you had problems with the recipe. I have made the recipe at least 20 times and have never had a problem with it being so thick that I couldn’t swirl it. I am using a regular 10 year old Oster blender and not a fancy new one. I have a video clip on my Instagram page that shows me swirling the batter in the pan. I haven’t had a complaint on the crepe recipe yet. I am very sorry. I’ll try it again to see it there is some step I am missing in the instructions. Thank for letting me know. -Kim
Beverly
July 19, 2016 at 9:33 amCan I use a crepe maker on this recipe?
Kim
July 19, 2016 at 9:46 amHi Beverly, great question. I honestly don’t know, but I did use my french blue steel crepe pan with these and it worked just fine. I’m thinking that you are talking about the electric kind where you dip the plate into the batter? This batter is thicker than traditional crepe batter. You may need to thin it out a little and play with it. I’m not sure how the Parmesan cheese will preform on the plate. Make sure that it is as finely grated as possible. Please let me know what you tried and what worked (or didn’t). My gut says yes, but that you will have to find the right consistency. Have a great day! -Kim
Tobbe
June 3, 2016 at 4:47 amWhat’s the white cream you top your crepes with? Is it just sour cream?
Kim
June 3, 2016 at 7:16 amHi Tobbe. Actually, I think it was plain Greek yogurt pretending to be sour cream! It was good just the same. Have a great weekend and thanks for your question. -Kim
Katie Crenshaw
May 15, 2016 at 1:10 pmKim, these are so beautiful and so yummy looking! I have never been able to cook crepes or pancakes…. Mine have all turned into disasters. But you make your recipe look so good it is worth trying once again….. Wish I could just come over and have you make it for me!! :)
Kim
May 15, 2016 at 2:13 pmAwww, thanks Katie! It’s a super easy recipe. The trick is to cook it until it’s almost cooked through before flipping. Who can resist ham and swiss? Have a great Sunday! -Kim
Jeannie
May 8, 2016 at 9:56 amDang! Where have you been all my Internet life?? Your recipes look yummy. Your photo of the ham and swiss crepes is first class.
Kim
May 8, 2016 at 10:30 amThanks Jeannie, I appreciate the compliment. I’m so glad you found me! I had those crepes for breakfast and they were so good! If you shared my site with your friends I would be forever greatful — I’m still very small and trying to get noticed by the community. I hope you have a very nice weekend. -Kim
Kathy @ Beyond the Chicken Coop
May 7, 2016 at 6:04 pmLove this idea….that way you get exactly what you want! :) These crepes look delicious! BTW….did you update your site? It looks fabulous!
Kim
May 7, 2016 at 6:25 pmThanks Kathy. Yes, I am excited about my breakfast tomorrow. I have everything ready for my husband to get cookin’. I updated the site in January, but perhaps my photography is getting a little better and that’s why it looks better? Thanks for the comment and have a wonderful weekend. -Kim