Gluten-Free Savory Crepes with Ham and Cheese

Savory crepes made with buckwheat flour and a gluten-free flour blend, filled in the pan with sliced ham and melted Gruyère, then folded into squares. A Breton-style brunch with a green salad on the side.

Prep: 15 min Cook: 30 min Total: 75 min Serves: 4

At a glance: This medium breakfast recipe yields 4 servings in about 1h 15m (15 min prep, 30 min cook). It uses 10 ingredients — including eggs, whole milk, buckwheat flour — and walks through 6 steps. Updated October 24, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Savory Crepes with Ham and Cheese: When preparing this breakfast recipe, deli ham can be sliced on shared equipment, and some is glazed or brined with ingredients containing gluten; buy pre-packaged ham labeled gluten-free. Shared griddles, pans and spatulas can carry batter from standard pancakes and crepes, so wash them well first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Savory Crepes with Ham and Cheese: The crepes use buckwheat flour and a gluten-free all-purpose flour blend instead of flour that contains gluten. Use buckwheat flour, a flour blend, ham and Dijon mustard labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Blend the eggs, milk, buckwheat flour, gluten-free flour blend, melted butter and salt in a blender for 20 seconds, until smooth. Rest for 30 minutes.
2 Heat an 8-inch nonstick skillet over medium heat and brush lightly with butter.
3 Pour in about 1/4 cup batter and swirl to coat the bottom thinly. Cook for 1-1 1/2 minutes, until the edges lift, then flip and cook for 20-30 seconds more. Stack and repeat to make 8 crepes.
4 Return one crepe to the buttered skillet over medium-low heat. Brush the center lightly with mustard, add a slice of ham and a small handful of Gruyère.
5 Fold the four sides toward the center to make a square and cook for 1-2 minutes, until the cheese melts and the ham is heated through to 140°F (60°C).
6 Repeat with the remaining crepes, keeping them warm on a plate covered with foil. Sprinkle with chives and serve.

Tips & Notes

Despite its name, buckwheat is a seed unrelated to grains that contain gluten, but it is often milled with grains that contain gluten. Choose buckwheat flour labeled gluten-free for the savory crepes.
Fill the crepes in the pan over medium-low heat. The gentle heat melts the cheese and warms the ham without burning the thin crepe.
Top each savory crepe with a fried egg for a fuller meal, cooking the egg until the white is fully set.

Common questions

What cross-contamination risk is specific to Gluten-Free Savory Crepes with Ham and Cheese?

Check eggs, whole milk, buckwheat flour before they go into Gluten-Free Savory Crepes with Ham and Cheese. Deli ham can be sliced on shared equipment, and some is glazed or brined with ingredients containing gluten; buy pre-packaged ham labeled gluten-free. Shared griddles, pans and spatulas can carry batter from standard pancakes and crepes, so wash them well first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Savory Crepes with Ham and Cheese use?

Gluten-Free Savory Crepes with Ham and Cheese relies on 1/2 cup gluten-free all-purpose flour blend with xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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