Ham and Cheese Breakfast Crepes with Béchamel

two plated crepes on white dish; casserole dish in background

Ham and Cheese Breakfast Crepes with Béchamel

Ham and Cheese Breakfast Crepes with Béchamel are filled with ham, potato, egg, and Gruyère cheese then topped with a luscious white wine béchamel sauce.

4.72 from 7 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Breakfast, Brunch

Cuisine American, French

Servings 6 people

Calories 565 kcal

Ingredients

For the crepes

8 oz ham diced
1 cup peeled and diced Russet potato
1 Tbsp unsalted butter
½ cup finely diced white onion
¼ cup dry white wine
8 large eggs lightly beaten
½ tsp kosher salt
8 oz Gruyère cheese shredded
12 Savory Crepes
garnish: Italian flat-leaf parsley chopped

For the Béchamel sauce

2 Tbsp unsalted butter
1 Tbsp all-purpose flour
1 cup milk
¼ cup dry white wine
½ tsp Dijon mustard
½ tsp kosher salt

Instructions

For the crepes

Heat oven to 350°F.
Fill a large pot ~1/4 full with water and bring to a boil. Add the potatoes and boil 3-4 minutes just until fork tender. Drain and rinse with cold water to stop the cooking. Set aside.
In a large, nonstick skillet, heat the butter over medium heat. Add the onion, and simmer gently (reduce heat if necessary) just until fragrant and translucent. Add the wine and simmer until liquid is reduced to ~2 tablespoons.
Reduce heat to medium-low, and add the eggs to the skillet. Use a rubber spatula to gently scrape under the egg, creating long curls. Gently cook the egg, scraping from the bottom and gently folding, until egg is half way scrambled but still very wet and undercooked. Remove from the heat and fold in the potato and ham.
On a large cutting board, lay out 4 crepes. Visually divide the egg mixture into 12 sections, and top each crepe with 1 section/portion. Top each with cheese and roll up. Lay each in a 13x9 bake dish. Repeat with the remaining crepes, egg mixture, and cheese.
Bake assembled crepes at 350°F for 15 minutes or until heated through and edges are just a bit crispy.

For the Béchamel sauce

While the crepes are baking, prepare the sauce: heat the butter and flour in a medium saucepan over medium-high heat to make a roux. Once flour and butter are combined and smooth, simmer 1-2 minutes.
Slowly, whisking constantly and with intention, add the milk and wine. Cook, whisking constantly, until mixture is hot and thickened enough to coat the back of a wooden spoon.
Remove béchamel from the heat and whisk in the Dijon and salt.
Serve the crepes topped with Béchamel and garnished with fresh parsley.

Notes

Note that all 12 crepes may not fit in the 13x9 bake dish. If this is the case (as it was for me), simple grab an extra dish or casserole and stick the ones that don't fit in that. Bake just the same.

Calorie count includes my Savory Crepes.

Nutrition

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword crepes for breakfast, French breakfast crepes, ham and cheese crepes

Tried this recipe?Leave a comment below and let me know!