Your cart

Shipping and discount codes are added at checkout.

Ham, Gruyère and Egg Crepes

Yield: About 8 crepes


One crepe (see Crepe Recipe)

1 ounce (28 g) grated gruyère cheese

1 1/2 ounces (45 grams) ham, sliced thin

One large egg

Vegetable oil spray for cooking

1 pat of butter

Kosher salt and freshly ground pepper

1 tablespoon minced chives


  1. Preheat a 10-inch nonstick skillet over medium-low heat.
  2. Sprinkle the grated cheese in the center of the crepe, leaving about 1-1/2” border.
  3. Place the sliced ham on top of the cheese.
  4. Spray the pan with vegetable oil.
  5. Crack an egg into the center of the pan and cook gently for a “sunny side up” style egg (or to your preference). Season the egg with salt and freshly cracked pepper.
  6. Transfer the egg to a plate.
  7. Add a pat of butter to the pan and when it foams, use a spatula to transfer the crepe to the pan.
  8. Cook the crepe gently until the bottom is golden and crisp, and the cheese is melted.
  9. Fold the crepe in half, then transfer to a warm plate.
  10. Place the egg on top of the folded crepe, and sprinkle with minced chives.
  11. Repeat this recipe for additional servings.