Comté & Ham Crêpes
There are few foods as synonymous with France as crêpes. The thin pancakes can be stuffed with any number of fillings, sweet or savory. In one of the most iconic of combinations, Comté is often paired with thinly sliced ham. The sweet nuttiness of Comté is the perfect counterpoint to the savory ham. This crêpe recipe is surprisingly easy to whip together, and the results are incredible. Whether you enjoy the crêpes for lunch, dinner or as an afternoon snack, they are sure to transport you to the Comté region of France!
Recipe type: Entree
Serves: about 8 crêpes
  • Crêpes
  • 1 teaspoon vegetable oil
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup water
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons melted butter, cooled slightly
  • Filling
  • 2 cups (loosely packed) shredded Comté (about 6 ounces)
  • 6-8 ounces thinly sliced quality ham
  1. Put 1 teaspoon vegetable oil in a 12-inch nonstick pan. Place pan on low heat for 10 minutes to preheat.
  2. In the meantime, make batter. In a large bowl, whisk together eggs, milk, water and salt until well blended. Whisk in flour. Add melted butter and whisk until batter is smooth.
  3. Once the pan is preheated, increase heat to medium and let sit 1 minute longer. Wipe out oil in pan. Add ⅓ cup of batter and swirl to evenly coat bottom of pan. Cook 1-2 minutes, or until bottom is browned in spots. Using a spatula, loosen edge of crêpe then use your fingers to flip crêpe over. Cook until browned on other side, 1-2 minutes. Transfer to wire rack. Repeat with rest of batter, stacking crêpes on top of each other as they’re finished.
  4. To finish crêpes, preheat oven to 350°F. Line a sheet pan with parchment paper.
  5. Put ¼ cup shredded Comté in center of a crêpe. Place 1-2 slices of ham over cheese. Fold up the sides of crêpe to make square package. Place crêpe, folded side down, on the parchment lined baking sheet. Repeat with remaining crêpes. Bake 8-10 minutes, or until cheese is melted. Serve warm.
Recipe by Comte USA at