German Crêpes with Ham and Cheese Baked in Cream Sauce Recipe
Thin crêpes filled with ham and cheese, rolled up and baked in a delicate cream-and-egg sauce. In many German homes this is a clever way to use up yesterday’s crêpes and leftover cold cuts. The taste is a bit like a cross between croquettes and a pasta bake.
This dish turns simple crêpes into a comforting, oven-baked meal with a creamy sauce and a golden, cheesy top. It’s also a practical way to use up leftover crêpes and cold cuts, giving them a second life in the form of a family-friendly casserole.
Chef's tips
Make the crêpes as thin as possible so they roll easily and don’t dominate the dish. If the batter seems too thick after resting, loosen it with a splash of milk. For extra flavor, you can add a little grated cheese directly into the batter or sprinkle the crêpes with chopped chives before rolling.
How to serve
Serve the bake straight from the oven with a crisp green salad, tomato and cucumber salad, or a simple coleslaw. It also pairs nicely with a light vegetable soup as a starter for a more filling meal.
Ingredients
- wheat flour - 200 g
- milk - 400 ml
- egg - 3 pieces
- salt - 0.5 teaspoons
- vegetable oil - 2 tablespoons
- ham - 200 g
- yellow cheese - 200 g
- cream - 200 ml
- milk - 50 ml
- nutmeg ground - 0.25 teaspoons
- black pepper ground - 0.25 teaspoons
- butter - 1 tablespoon
Preparation
- Put the flour and salt into a bowl, add 2 eggs and pour in the milk. Blend or whisk thoroughly until the batter is smooth and lump-free. Set aside for 10–15 minutes so the flour can hydrate.
- Heat a crêpe pan, lightly grease it with oil. Pour in a thin layer of batter, tilting the pan so it spreads evenly. Fry the crêpes for about 1 minute on each side until lightly golden. You should get about 8 crêpes.
- Cut the ham into thin strips or use slices. Grate the cheese if it is not already grated.
- Place a portion of ham and a handful of cheese on each crêpe (reserve some cheese for sprinkling on top). Roll the crêpes up fairly tightly.
- Grease an ovenproof dish with butter. Arrange the crêpes in it side by side, preferably in a single layer.
- In a bowl mix the cream, 1 egg, milk, nutmeg, pepper and a pinch of salt. Stir until the mixture is smooth.
- Pour the cream-and-egg mixture over the crêpes so they are almost completely covered. Sprinkle the top with the remaining cheese.
- Place the dish in an oven preheated to 180°C (top and bottom heat) and bake for 20–25 minutes, until the sauce is set and the cheese on top is nicely browned.
- After removing from the oven, wait 5–10 minutes so the bake can firm up slightly and be easier to slice.
Storage
Store cooled leftovers in the fridge, tightly covered, for up to 2 days. Reheat in the oven or microwave until hot throughout; if it looks dry, cover with foil or add a splash of milk or cream before reheating.
