Crepes don’t have to be sweet. In fact, the French mostly eat them savory. Meet the galette complète: ham, cheese, egg, all wrapped in a buttery thin pancake.
It’s lunch. It’s dinner. It’s “I have 15 minutes and want to feel fancy.” Make the batter, fry it up, fold it over. No passport required.
Makes 6 crepes.
Step-by-Step Instructions
Make the Batter
Whisk flour, eggs, milk, melted butter, salt, and pepper until smooth.
Cook a Crepe
Butter a non-stick skillet over medium heat.
Pour ¼ cup batter. Swirl to cover the bottom.
Cook 1-2 minutes until edges lift. Flip. Cook 30 seconds.
Add Fillings (On the Pan)
Sprinkle cheese over half the crepe. Lay ham on top. Add more cheese.
For the classic version: crack an egg onto the crepe, cover pan, cook 2 minutes until egg sets.
Fold and Melt
Fold the empty half over the fillings. Fold again into a triangle or rectangle.
Cook 1 more minute until cheese is fully melted.
Serve Hot
Slide onto a plate. Repeat with remaining batter and fillings.
Summary
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Yield: 6 crepes
Difficulty: Easy
Storage Notes
How to Store:
- Fridge: Cooked crepes (no fillings) last 3 days stacked with parchment.
- Reheat filled crepes: Oven at 350°F for 8 minutes or dry pan for 2 minutes.
- Freeze: Freeze unfilled crepes for 2 months.
Pro Tip:
- Don’t overfill. Two slices of ham and a handful of cheese is plenty. You’re making crepes, not burritos.
