Ham and Cheese Crepes

Ham and Cheese Crepes

I love anything that involves grilled or melted cheese. It is my ultimate comfort food! I especially associate this feeling with eating grilled cheese sandwiches and soup for lunch on a cold, rainy day. It is one of the things that I miss most about being gluten-free.

These savory ham and cheese crepes, which I make using my gluten free crepes/tortillas (which I keep on hand in the freezer) allow me to enjoy that same melted cheese satisfaction!

I place a crepe on my cast iron skillet on a low heat. I sprinkle a little grated cheese, then add my favorite toppings. In this case, I used ham and mushrooms. I would have also added pineapple if I’d had some. I let it cook until the cheese has melted, then I roll it up and slice it in half.

Ham and Cheese CrepesYum yum, tasty, easy and fun! As a bonus, these crepes can easily be customized for each person. Simply have a selection of fillings on hand – ham or turkey, mushrooms, pineapple, spinach, arugula, brie (yum!), sauteed peppers etc. and let each person choose what they want to have in their crepe. Cheese and pineapple for the kids? Mushrooms, spinach and brie for the grown ups? Provided you always use some type of cheese to bind everything together, the possibilities are endless.

In addition to having kid-appeal, slicing the rolled up crepes crosswise into multiple pieces makes a good finger food option for parties.

Ham and Cheese Crepes

Gluten-free crepes/tortillas
Cheese of your choice, grated (I used a goat cheddar since I can no longer have cow dairy)
Chopped ham (or turkey, chicken etc)
Other filling ideas: mushrooms, pineapple, tomato, peppers, spinach, chard

1. Place a tortilla on a cast iron or regular skillet, on a low heat.
2. Sprinkle a little grated cheese (cheese is important to help the filling bind together).
3. Add fillings of your choice.
4. Let it cook until the cheese has melted, then roll it up and slice it in half. I carefully roll it up while it’s still on the skillet, then transfer it to a plate or chopping board to cut it in half.

Linking to: Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day Wednesdays, Scratch Cookin’ TuesdayFreaky Friday, Fresh Bites Friday, Fill Those Jars Friday

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9 Comment

  1. Looks wonderful and so easy! Already pinned it 🙂 I’d love it if you’d share it at Scratch Cookin’ Tuesday :-).

    1. Debbie says: Reply

      Shared! Thanks for the invite

  2. mjskit says: Reply

    Cheese and ham wrapped in a tortilla – delicious! What a great breakfast or lunch!

    1. Debbie says: Reply

      Comfort food at its finest 🙂

  3. Jen says: Reply

    I love that you keep your crepes in the freezer! I need to make up a batch and pull them out for this purpose. Time is one of the reasons that I don’t make them as often. Great idea!

    1. Debbie says: Reply

      I know what you mean! Freezing them can be a little tricky – I use parchment paper between each one to keep them from sticking together, and then put them in a plastic bag and find a place where they can lay flat and not get crushed.

  4. Those look so good! Thank you for sharing with us at Healthy 2Day Wednesday! Come back again next week 🙂

  5. These look fabulous! I make similar ones but I make the crèpes with buckwheat flour, which is really nutritious and gluten-free. 🙂

    1. Debbie says: Reply

      I like buckwheat flour and have also used it to make crepes before, but unfortunately it doesn’t agree with me 🙁

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