Light, buttery crepes wrapped around fluffy scrambled eggs, savory ham, and melty cheddar—these breakfast crepe pockets are the cozy morning upgrade you didn’t know you needed.
Why You’ll Love This Recipe
Combines soft crepes with hearty, protein-packed fillings
Easy to prep ahead and freezer-friendly
Customizable with your favorite breakfast ingredients
A beautiful brunch option that looks as good as it tastes
What You’ll Need (Ingredient Highlights)
For the crepes:
Milk & water – A mix of both creates a tender, delicate crepe
Eggs – For structure and richness
Melted butter – For a golden finish and flavor
Flour, sugar, salt – The base of the crepe batter
For the filling:
Dijon mustard – Adds a tangy layer of flavor
Deli ham – Thinly sliced or cut into strips
Scrambled eggs – Soft and fluffy, cooked with a splash of cream
Shredded cheddar – Melts into the warm pockets for creamy goodness
Pro Tips Before You Start
Let the crepe batter rest for 10–15 minutes for smoother texture.
Use a non-stick skillet or seasoned crepe pan for best results.
Don’t overfill—thin crepes need careful wrapping!
How to Make Breakfast Crepe Pockets
Step 1: Make the crepe batter
In a blender, combine warm water, milk, eggs, melted butter, flour, sugar, and salt.
Blend until smooth. Let the batter rest while prepping the filling.
Step 2: Cook the crepes
Heat a non-stick pan over medium-low heat. Lightly butter the surface.
Pour in 3–5 tablespoons of batter, swirl to coat the pan, and cook for 1 minute per side.
Transfer to a board or rack to cool. Repeat until all crepes are made.
Step 3: Scramble the eggs
In a skillet, melt butter and add eggs whisked with cream.
Stir gently over low heat until fluffy but still moist.
Remove from heat and let cool.
Step 4: Assemble the pockets
Brush one crepe with Dijon mustard.
Add shredded cheese to the center, followed by ham and scrambled eggs.
Add another pinch of cheese on top.
Fold the top edge over the filling, then fold in the sides and roll up like a burrito.
Step 5: Toast and serve
Place filled crepe pockets in a skillet with a bit of butter.
Cook for 3 minutes per side until golden and warmed through.
Serve with hot sauce, chopped tomatoes, or avocado.
What to Serve It With
Fresh fruit salad or berries
A side of hash browns or roasted potatoes
Hot sauce or herbed sour cream
A light green salad for brunch
Variations / Substitutions
Swap ham with cooked bacon or turkey sausage
Use Swiss, gruyère, or mozzarella instead of cheddar
Add sautéed spinach, mushrooms, or roasted peppers
Make it vegetarian with roasted veggies and skip the meat
Storage & Leftovers
Fridge: Keep leftovers in an airtight container for up to 3 days.
Freeze: Wrap each crepe pocket in parchment, then freeze in a resealable bag.
Reheat: Thaw overnight in the fridge or microwave for 1–2 minutes. Sauté in butter to crisp.
FAQs
Can I make the crepes ahead of time?
Yes! Store cooked crepes stacked between parchment in the fridge for up to 3 days.
Can I freeze the filled crepe pockets?
Absolutely. Freeze wrapped crepes, then thaw and pan-fry before serving.
What cheese works best for breakfast crepes?
Cheddar melts well and adds flavor, but Swiss, Monterey Jack, or mozzarella are great too.
How do I prevent the crepes from tearing?
Use a non-stick skillet, don’t overfill, and let crepes cool slightly before folding.
Can I serve this cold?
They’re best warm, but they work as a cold lunchbox option too!
Can I make these gluten-free?
Use a gluten-free flour blend for the crepes and double-check all packaged ingredients.
Final Thoughts
These savory breakfast crepe pockets are a total game-changer—elegant enough for brunch guests, easy enough for weekday mornings.
Once you try them, you’ll want a batch waiting in your freezer all the time!
Savory Breakfast Crepe Pockets
Ingredients
For the Crepes:
- ½ cup warm water
- 1 cup milk
- 4 large eggs
- 4 tbsp unsalted butter melted
- 1 cup all-purpose flour
- 1 tsp sugar
- Pinch of salt
For the Filling:
- 1 –2 tbsp Dijon mustard
- ⅓ lb deli ham sliced into strips
- 10 large eggs scrambled with 4 tbsp cream
- 8 oz cheddar cheese shredded
Instructions
- Blend crepe ingredients until smooth. Let rest.
- Cook crepes in a buttered non-stick pan, 1 min per side. Cool.
- Scramble eggs in butter until fluffy, set aside.
- Spread mustard on crepe, add cheese, ham, eggs, and fold.
- Sauté in butter until golden on both sides. Serve warm.
- See full steps with tips & photos → https://mischacrossing.com/savory-breakfast-crepe-pockets-with-ham-and-eggs/
Notes
- Make Ahead: Cook crepes in advance and store in the fridge for up to 2 days.
- Cheese Options: Havarti, Swiss, or mozzarella work well too.
- Add Veggies: Try sautéed spinach or mushrooms for extra flavor.
- Freeze Friendly: Wrap cooled crepe pockets and freeze. Reheat in oven or skillet.
