Pancake Tuesday: Crepes with Ham & Gruyere

It’s Pancake Tuesday!

Traditionally, pancakes were eaten on this day to use up rich, indulgent foods like eggs and milk before the 40-day fasting season of Lent began.


For the crepes:

  • 1 cup milk
  • 1 egg
  • 1/2 cup plus 1 Tbs. all-purpose flour
  • 1/2 tsp. canola oil
  • 1/2 tsp. salt, plus more, to taste
  • 8 tsp. unsalted butter, plus more for brushing pan

**For the filling: **

  • 1 lb. Black Forest ham, thinly sliced
  • 8 oz. Gruyère cheese, thinly sliced
  • Freshly ground pepper, to taste


  1. To make the crepes, in a blender, combine the milk, egg, flour, oil and the 1/2 tsp. salt and blend until smooth, about 1 minute. Cover and refrigerate for at least 2 hours or up to overnight.
  2. In a crepe pan (or non-stick frying pan) over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter to make 8 crepes.
  3. To assemble, on a clean work surface, lay a crepe flat. Arrange 2 oz. of the ham on the crepe and top with 1 oz. of the cheese. Season with salt and pepper. Fold the crepe into quarters. Repeat with the remaining crepes and filling.
  4. Lightly brush the crepe pan with butter and set over medium heat. Place the crepes in the pan and cook, turning once, until the cheese begins to melt, 1 to 2 minutes per side. Serve immediately.