Crepe is a type of very thin pancake. Crepes are a very popular street food in France: sweet –with sugar, marmalade or Nutella, and salty – with cheese, ham, egg or stewed vegetables.


Ingredients (12 crepes)

Pancakes with and eggs Ham ingredients

For the crepes:

  • 2 Eggs
  • 130 g Flour
  • 400 ml Milk
  • 60 g Butter
  • Salt

For filling:

  • 200 g Ham
  • 200 g Cheese (Emmental)
  • 12 Quail eggs
  • Salt
  • Black pepper

For the sauce:

  • 1 Garlic clove
  • 4 tbsp. Olive oil
  • 100 ml Sour cream
  • 1 bunch Parsley
  • Salt


  1. Put the chicken eggs in a large mixing bowl.  Melt the butter. Gradually add the milk and butter. Add flour and beat until smooth. Put in the fridge for 30 minutes.
  2. Cut the garlic. Put in the olive oil for 15 minutes. Chop the parsley in the blender bowl. Remove garlic from the olive oil. Mix sour cream, olive oil and parsley.
  3. Wash the leek leaves. Cut into strips along. Rinse with boiling water, let cool. The finished leek strips will be flexible and soft.
  4. Strain the crepes dough. Heat a lightly oiled pan. Add crepes dough and swirl to completely cover bottom of frying pan. Use approximately 1/4 cup for each crepe. Cook until underside of crepe is golden brown, 2 – 3 minutes. Turn and cook the other side.
  5. Put cheese and ham on the crepe. Add quail egg, salt. Fold the crepe, tie with leeks strips. Put the crepes on the baking sheet. Bake at 180C for 10 minutes. Serve with sauce.
Pancakes with Ham and eggs