Ham and Crepe Stack

Time to Cook: 
40 min
Time to Prepare: 
30 min
Number of Servings: 
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Sometimes you need something to do with your leftover ham after a big holiday, and this breakfast bake is it. Tender crepes layered with cheese, ham, sweet tomatoes and herbs make this a wonderful, comforting delight. Serve with a light green salad or some fruit for a tasty (and easy!) brunch or light dinner.

Ham, crepes, and cheese are comforting on a cool fall day.


6 eight inch crepes

2 medium tomatoes, seeded and drained

1/4 tsp dried basil

6 oz ham (deli ham, black forest, honey, or rosemary) diced

5 oz smoked Gruyere cheese

1/3 cup finely chopped Italian parsley


1 onion, peeled and chopped finely

3 Tbsp unsalted butter

3 Tbsp flour

2 1/4 cups milk (1%, 2%, and whole is fine)

3/4 tsp Dijon mustard

pinch nutmeg

freshly ground pepper



1. Using a small bit of butter, grease a deep dish pie plate. Set aside, and then pre-heat the oven to 350 F.

2. Melt the butter in a medium sized saucepan over medium low heat. Add the onions and saute, stirring, until they are cooked through and start to turn golden. Sprinkle the flour over top. Continue to cook and stir for 2 minutes. Slowly, while stirring constantly, add the milk bit by bit until it's completely incorporated and you have a smooth sauce. Stir in the mustard, pepper and nutmeg. Continue to cook, stirring, over medium low heat until the mixture thickens, then take the pot off the heat and set aside.

3. Lay a crepe in the bottom of the prepared pan and ladle enough sauce over it to thinly cover. Sprinkle with a small amount of ham, then tomato, cheese, and parsley. Top with another crepe and repeat the layers. Do this until you have used up the fillings, leaving the top with just a crepe, sauce, and end with cheese.

4. Bake the stack for 40 minutes until it's lightly golden and bubbly. Take from the oven and let cool to room temperature before slicing into wedges and serving.

Adapted from Jamie Oliver