Ham and Cheese Crepes (Swiss Cheese)

Ham and Swiss’s 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!

Print Recipe
Ham and Cheese Crepes (Swiss Cheese)
Course Breakfast, Lunch
Servings
16 Servings
Ingredients
Crepes (8 crepes)
  • 1.33 cup Parmesan cheese, grated
  • 24 oz cream cheese, softened in the microwave
  • 4 teaspoon erythritol, optional
  • 4 tablespoon melted butter or ghee
  • 24 large eggs
  • 0.5 teaspoon xanthan gum 2-3 pinches
  • 6 tablespoon coconut flour, optional but improves texture
Ham and Swiss Filling
  • 24 oz Swiss cheese shaved or grated (I used Jarlsberg), g
  • 32 slices Black Forest ham (3 oz) I used Oscar Meyer DeliFresh
Other Items
  • a very thin flat spatula about 3 across
  • Serving platter for the Ham and Swiss Crepes
  • dinner plate for stacking crepes
  • a pastry brush
Course Breakfast, Lunch
Servings
16 Servings
Ingredients
Crepes (8 crepes)
  • 1.33 cup Parmesan cheese, grated
  • 24 oz cream cheese, softened in the microwave
  • 4 teaspoon erythritol, optional
  • 4 tablespoon melted butter or ghee
  • 24 large eggs
  • 0.5 teaspoon xanthan gum 2-3 pinches
  • 6 tablespoon coconut flour, optional but improves texture
Ham and Swiss Filling
  • 24 oz Swiss cheese shaved or grated (I used Jarlsberg), g
  • 32 slices Black Forest ham (3 oz) I used Oscar Meyer DeliFresh
Other Items
  • a very thin flat spatula about 3 across
  • Serving platter for the Ham and Swiss Crepes
  • dinner plate for stacking crepes
  • a pastry brush
Instructions
Blender:
  1. 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).
Tilt and Swirl:
  1. 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:
  1. 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:
  1. 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:
  1. 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 without 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.

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