Crêpes. Matt Taylor-Gross

Master pastry chef Jacques Torres likes to fill basic crêpes with this savory combination of ham, egg, cheese, and rich béchamel sauce.

Ham, Egg, and Cheese Crêpes Ham, Egg, and Cheese Crêpes
Jacques Torres likes to fill crêpes with this combination of ham, egg, cheese, and rich béchamel sauce.
Yield: makes 8 filled crepes


  • 6 tbsp. unsalted butter
  • 14 cup all-purpose flour
  • 2 cups whole milk
  • Kosher salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 4 large eggs, lightly beaten
  • 8 oz. Swiss cheese, coarsely grated (2 cups)
  • 1 lb. prosciutto cotto, thinly sliced (16 slices)
  • 1 head green leaf lettuce, sliced into 1/2-inch strips
  • 8 cooked crêpes


  1. In a 10-inch skillet, melt 4 tablespoons butter over medium heat. Add the flour and cook, stirring, until lightly browned, 3 minutes. Whisk in the milk, and cook, stirring, until thickened, about 4 minutes. Season the béchamel with salt, pepper, and nutmeg.
  2. Heat a 12-inch non-stick crêpe pan or skillet over medium-high. Add 14 tablespoon of the butter and swirl the pan to coat the entire surface. Add 1 crêpe to the pan and quickly spread 2 tablespoons of the beaten egg over one half of the crepe. Cook for 1 minute, then fold the crepe in half to cover the egg and spread 3 tablespoons of the béchamel over the middle third of the crêpe. Top with 14 cup swiss cheese, 2 slices prosciutto cotto, and 14 cup lettuce.
  3. Lift both folded edges of the crêpe and fold them over the filling, forming a cone. Cook the crepe, flipping once, until the crepe is golden brown and the cheese is melted, about 2 minutes. Serve immediately, and then repeat with the remaining crepes, egg, béchamel, cheese, prosciutto cotto, and lettuce to make 7 more crepes.