The other day I was perusing the menu of
Liberty Belle Bistro
, a restaurant near where I work and I noticed their Crepe Quebecois which immediately caught my attention. The crepes were described as containing ham, egg and gruyere and the crepe was finished off with maple syrup. I really liked the sound of the sweet and savoury combination of the crepes with the maple syrup and I just had to try making some at home!
Every time that I have made crepes in the past I fully cooked the crepes and then filled them later but these crepes contained an egg filling and cheese which ideally should be melted so I had to change my technique a little. For these crepes I cooked the batter until it started to set and then I added the egg, swirled it around so that it evenly coated the crepe, then I added the grated gruyere cheese and let it melt as the eggs set. Once the egg looked like it was almost set I added the ham and let it warm up a bit before removing the crepe from the pan to fold it up and plate it. The new crepe cooking technique worked out perfectly and I was able to get a cooked egg filling and melted cheese in the crepe without burning the crepe itself.
It has been a long time since I last made bacon and added maple syrup to the pan while it was frying but it is an absolutely amazing combination of sweet and savoury and as I took the first bite of these ham, egg and gruyere crepes topped with maple syrup I was immediately reminded of it. The salty ham, with the melted cheese for was delightful all wrapped up in a light and fluffy crepe and topped with maple syrup and I practically inhaled mine! I could not resist spreading a touch of dijon mustard onto the ham and the small bite that it added was particularly nice! Theses crepes certainly made for a fantastic weekend breakfast!
Ham, Egg and Gruyere Crepes with Maple Syrup
Thin light and fluffy crepes filled with egg, melted gruyere and ham folded and served with a touch of maple syrup; simply a magical combination of sweet and savoury
ingredients
- 1/2 cup flour
- 1 egg
- 3/4 cup milk
- 1/8 teaspoon salt
- 1 tablespoon butter, melted
- butter for the pan
- 2 eggs, lightly beaten separately
- 1/2 cup gruyere, grated, room temperature
- 6 sliced black forest ham, brushed with 1 teaspoons of dijon mustard, room temperature
- 2 tablespoons maple syrup
directions
- Mix the flour, egg, milk, salt and butter.
- Heat the pan over medium heat.
- Coat the surface of the pan with a thin layer of butter.
- Pour 1/4 cup of the mixture crepe mixture into the pan and tilt so that the mixture evenly coats the bottom of the pan.
- When the top of the crepe looks like it is almost set pour one of the eggs on and tilt the pan so that the egg evenly coats the crepe.
- Sprinkle the cheese on and when the eggs look like they are almost set, add the ham and set aside.
- Repeat 3-6 for the second crepe.
- Fold the crepes and serve drizzled with maple syrup.
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I must eat more crepes! Yours look especially divine.
These look divine. And they are a perfect idea for a Father's Day breakfast. I know what I'm making for my husband on Sunday! Thanks, can't wait to try them. I've never made crepes before, wish me luck.
When I go to a crêperie I usually order a dessert crêpe. Like this savory one that you made.
Oh Kevin… this looks like the perfect combination of flavors and textures. I love the sweet/salty/savory combination.
Another beautiful dish … love ham maple and crepes!!! Perfect combination …
Kay Johnson
http://www.andtheniateit.com
you made a great combination, the crepe looks perfect the colors are beautiful.
These are so unique! Love it!
Just the picture alone is making my mouth water. I'm definitely having a go at this dish.
This does indeed sound the perfect weekend brekkie! Yummy- and really good to hear your different technique for making savoury crepes, the old adage of learning something new each day is very very true!
What a fabulous breakfast! I love the combination of flavours; and textures too.
I've always loved eating maple syrup with my eggs and now that you've turned that combo into a real dish….it seems totally socially acceptable! Delicious!
I love the look of these crepes, as I'm a huge fan of sweet & savory combinations. I must try these soon!
Such a sweet and savory crepe. Definitely in my must try brunch list!!!
absolutely fabulous, light crepes with the sweet/savory filling that's totally irresistible to me. beautiful photos as well!
This looks absolutely delicious! I love the different flavors all combined. I am adding this to my list of things to try. Thanks!
Definitely will try this!
-Juli
bella presentazione, ciao
I do this too. Read a menu, get inspired and make the recipe without ever having eaten it! Beautiful looking crepes.
This is making me realize it's been far too long since I've had a crepe. These sound fantastic. I love maple with pork and maple with gruyere so this sounds like a lovely combo.
These are my favorite kinds of crepes ever! And the maple syrup makes them 2903 times better 🙂 🙂
Sues
Wow, does this look yummy or what? I don't eat a lot of gruyere, but I love its flavor. The maple syrup on top sounds like a perfect complement to the other (nonsweet) flavors. Thanks/1
These look scrumptious. I am going to buy some ham tomorrow and make them!
Kevin – I just made one of these crepes for lunch, and it was outstanding! I'm tucking the recipe away for many delicious meals to come. Thanks for yet another fantastic recipe :).