1. Home
  2. Recipes
  3. Egg Ham and Cheese Crepes

Egg Ham Cheese Crepe Pockets

Featured in Start Your Day Right.

These egg, ham, and cheese crepe pockets are a deliciously satisfying breakfast option. The crepes, made from scratch, are folded around fluffy scrambled eggs, savory ham, and melted cheddar cheese. A touch of Dijon mustard adds flavor. They're perfect for busy mornings since they are freezer-friendly and quick to reheat. Cook until golden brown for a warm, protein-packed meal that kids and adults will love. Serve them plain or with accompaniments like avocado or hot sauce for extra flavor. Easy to prepare and packed with nutrients, they’re a breakfast win.

Pin it Share it Send it Print it Jump To Recipe
Chef Zaho
Updated on Sun, 16 Mar 2025 15:57:29 GMT
A plate of food with a crepe and bacon. Pin it
A plate of food with a crepe and bacon. | alicesrecipes.com

This savory breakfast crepe pocket recipe has become a family favorite in our home for busy mornings and meal prep weekends. The protein-packed pockets combine fluffy eggs, savory ham, and melty cheese all wrapped in a delicate homemade crepe.

I started making these crepe pockets when looking for portable breakfast options for my children. Now they request them regularly, even helping to assemble their own custom versions on weekend mornings.

  • All purpose flour: Creates the perfect crepe texture. You can substitute half with whole wheat flour for added nutrition.
  • Unsalted butter: Adds richness to both the crepe batter and when cooking. High quality butter makes a difference in flavor.
  • Eggs: Provide structure to the crepes and protein in the filling. Farm fresh eggs yield the best color and taste.
  • Good quality deli ham: Brings savory flavor. Look for minimally processed options without added water.
  • Medium cheddar cheese: Melts beautifully and provides that perfect cheese pull. Freshly grated melts more smoothly than pre shredded.
  • Dijon mustard: Offers a subtle tang that balances the rich filling. The French variety with whole grain adds nice texture.

Step-by-Step Instructions

Blend the Batter:
Combine all crepe ingredients in your blender in the order listed starting with liquids. Blend for a full minute until completely smooth. Take care to scrape down any flour clinging to the sides to ensure a lump free batter.
Cook Perfect Crepes:
Melt a small amount of butter in a nonstick skillet over medium low heat. Pour 3 to 4 tablespoons of batter for a medium pan, quickly swirling to create an even thin layer. Cook until golden on the first side about one minute, then flip and cook for another minute. Transfer to a cutting board to cool before stacking.
Prepare the Filling:
Scramble eggs with cream or milk until fluffy and still slightly moist. Allow to cool slightly before assembly. Cut ham into strips and have shredded cheese ready for easy assembly.
Assemble the Pockets:
Brush one side of each crepe lightly with dijon mustard. Place a generous pinch of cheese in the center, then layer with ham strips and scrambled eggs. Top with additional cheese. Fold the top of the crepe over the filling, tucking it slightly under. Fold in both sides and roll to close the pocket.
Cook or Freeze:
For immediate serving, sauté assembled pockets in butter over medium low heat for about three minutes per side until golden brown and heated through. For freezing, wrap individually in parchment paper and place in a freezer safe bag.

My absolute favorite way to enjoy these crepe pockets is with a touch of hot sauce and fresh avocado slices. My daughter still talks about the time we made a huge batch together during a snow day, creating an assembly line in the kitchen while watching the flakes fall outside.

Perfect Crepe Technique

The key to successful crepes lies in temperature control and pan selection. Use a well maintained nonstick pan or seasoned crepe pan for best results. Medium low heat prevents burning while allowing proper cooking. The batter should be the consistency of heavy cream. If it seems too thick, add a tablespoon of milk at a time until it reaches the right consistency. A quick swirl of the pan immediately after pouring the batter ensures thin, evenly cooked crepes.

Storage and Reheating

These crepe pockets maintain their quality remarkably well when properly stored. For refrigerator storage, place in an airtight container for up to three days. To freeze, wrap each pocket individually in parchment paper before placing in freezer bags. This prevents them from sticking together. When ready to enjoy, thaw overnight in the refrigerator or use the microwave for 1 to 2 minutes just until thawed. Always finish by sautéing in butter to achieve that delicious crispy exterior.

Customization Ideas

Turn this recipe into a family activity by creating a crepe pocket bar. Set out various fillings like sautéed mushrooms, spinach, different cheese options, or breakfast sausage instead of ham. Sweet versions work wonderfully with cream cheese, berries, and a drizzle of maple syrup. For an elevated brunch option, try smoked salmon with cream cheese and fresh dill. The possibilities are endless, making this recipe a versatile foundation for countless variations.

Frequently Asked Questions

→ How do I make crepes from scratch?

Combine warm water, milk, eggs, melted butter, flour, sugar, and salt in a blender and blend until smooth. Pour batter into a non-stick skillet and cook until golden on each side.

→ Can I freeze these crepe pockets?

Yes, wrap each crepe pocket in parchment paper and store them in a freezer-safe bag. Thaw in the fridge or microwave before reheating.

→ What type of ham works best for the filling?

Use good-quality deli ham, cut into thin strips, for the best flavor. You can also use leftover cooked ham if available.

→ How do I reheat frozen crepe pockets?

Thaw them in the fridge or microwave briefly, then sauté in butter over medium-low heat for 3 minutes per side until warmed through.

→ What can I serve with these crepe pockets?

You can serve them plain or add diced tomatoes, sliced avocado, or hot sauce for additional flavor and texture.

Egg Ham and Cheese Crepes

Protein-packed crepe pockets with egg, ham, and cheese – easy, satisfying, and perfect for breakfast or freezing.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Fati Zaho

Category: Breakfast

Difficulty: Intermediate

Cuisine: French

Yield: 12 Servings (10-12 breakfast crepe pockets)

Dietary: ~

Ingredients

→ Crepes

01 1/2 cup warm water
02 1 cup milk, any kind
03 4 large eggs
04 4 Tbsp unsalted butter, melted
05 1 cup all-purpose flour (or 1/2 cup whole wheat flour and 1/2 cup all-purpose)
06 1 tsp sugar
07 Pinch salt

→ Filling

08 1-2 Tbsp dijon mustard
09 1/3 lb deli ham, cut into strips
10 10 large eggs scrambled with 4 Tbsp heavy cream or milk
11 8 oz medium cheddar cheese, shredded

Instructions

Step 01

In the bowl of a blender, combine all ingredients for crepes in the order listed. Blend until smooth (1 min). Scrape down the sides with a spatula if you see any flour clinging to the blender walls.

Step 02

Over medium/low heat, melt a dot of butter in a non-stick skillet. Add batter and swirl to cover the bottom (about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in gaps with more batter if needed. Cook until golden on each side (1 min per side). Let crepes cool on a cutting board. Once at room temperature, stack the crepes.

Step 03

Melt 1/2 Tbsp butter in a large non-stick pan and cook the scrambled eggs until fluffy but still moist. Set aside to cool.

Step 04

Brush one side of a crepe lightly with dijon mustard. Add a pinch of shredded cheese in the center, then layer with ham, eggs, and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll the crepe closed. Repeat with the remaining crepes.

Step 05

To serve immediately, saute crepe pockets in butter for 3 minutes per side over medium/low heat until golden brown and heated through. Serve plain or with diced tomatoes, avocado, and hot sauce.

Step 06

Wrap each crepe pocket in parchment paper and place in a freezer-safe bag. To serve, thaw in the fridge or microwave in a single layer on high for 1-2 minutes (2-4 pockets) until thawed, then saute in butter over medium/low heat for 3 minutes per side.

Notes

  1. Don't use a scratched nonstick pan. The first crepe may turn out imperfect, which is normal and can serve as a taste test.
  2. To freeze without parchment paper, keep crepes in a single layer and do not stack without parchment.

Tools You'll Need

  • Blender
  • Non-stick skillet
  • Spatula
  • Cutting board
  • Freezer-safe bags

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy
  • Contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 20 g
  • Protein: 15 g