Baked Crepes with Ham and Cheese Recipe
Baked crepes with ham and cheese are a clever idea for a savoury main course using crepes. In Poland they are often made when there are leftover crepes from breakfast or supper. After baking in the oven, they are a bit like Italian cannelloni, only made with crepe batter instead of pasta.
Baked crêpes are a popular way in Polish homes to use up extra pancakes from the previous day. They stand in for croquettes or pasta bakes, but are quicker because they don’t need breading or a complicated filling.
These baked crepes turn simple pantry ingredients into a comforting, crowd-pleasing main course. They are a great way to use up leftover crepes and can be easily adapted to what you have in the fridge.
Dlaczego ta wersja działa
- A thin batter gives very delicate crêpes that don’t overpower the filling.
- Cream with garlic works like a sauce that moistens the crêpes and keeps them from drying out.
- A short bake at 180°C melts the cheese and browns the top without turning the crêpes into rubbery rolls.
Chef's tips
Make the crepes slightly thinner than for sweet versions so they roll more easily and don’t become too doughy after baking. If your cheese is mild, season the cream mixture a bit more generously with salt, pepper or herbs.
How to serve
Serve straight from the oven, with a fresh salad on the side to balance the richness of the cheese and cream. They also work well as a make-ahead dish: assemble in advance and bake just before serving.
Na co uważać
- Don’t fill the crêpes while they’re hot – the dough is too soft and tears easily when you roll it.
- If there’s too little sauce, the top will dry out quickly; the crêpes should be at least thinly covered with cream.
- Once the cheese is melted and golden at the edges, stop baking, otherwise the crêpes will toughen.
Zamienniki
- Replace part of the ham with sautéed mushrooms or spinach if you want a lighter, less meaty version.
- You can swap 18–30% cream for milk with a spoonful of butter – the sauce will be thinner but lighter.
- Swap the yellow cheese for mozzarella and a bit of Parmesan if you prefer a more Italian character.
Ingredients
- flour - 150 g
- milk - 300 ml
- sparkling or still water for more delicate crepes - 100 ml
- eggs - 2 pieces
- oil 1 tablespoon for the batter, the rest for frying - 3 tablespoons
- cooked ham in slices - 200 g
- cheese grated, e.g. Gouda, Edam - 200 g
- cream 30% or 18% for pouring over - 150 ml
- garlic finely chopped or pressed - 1 clove
- salt to taste
- pepper to taste
- parsley chopped, optional - 1 tablespoon
Preparation
- Put the flour into a bowl, add the eggs, milk, water, 1 tablespoon of oil and a pinch of salt. Blend or whisk thoroughly until the batter is smooth and lump-free. Set aside for 10–15 minutes to rest.
- Heat a crepe pan over medium heat. Lightly grease it with oil (the easiest way is with a brush or paper towel).
- Pour a portion of batter onto the pan, tilting it to spread a thin layer. Fry for about 1–2 minutes until the bottom sets and is lightly golden, then flip the crepe and fry for another 1 minute or so. Fry all the crepes this way (you should get about 8 pieces).
- Preheat the oven to 180°C (top and bottom heat). Lightly grease a baking dish with oil.
- Place 1–2 slices of ham on each crepe and sprinkle with a portion of grated cheese (reserve some cheese for the top). Roll the crepes up into logs.
- Arrange the crepes snugly side by side in the baking dish.
- In a small bowl, mix the cream with the garlic, a pinch of salt and pepper. Pour the cream over the crepes.
- Sprinkle the top with the remaining grated cheese.
- Place the dish in the preheated oven and bake for 15–20 minutes, until the cheese has melted and is lightly golden around the edges.
- After removing from the oven, sprinkle the crepes with chopped parsley and serve hot.
Storage
No storage information available for this dish.
This dish always feels a bit like a cross between Polish home cooking and Italian-style baked pasta. It’s simple, filling and very family-friendly.
