Ten or so years ago when my husband and I lived in Salt Lake City, Utah, one of our favorite restaurants to eat at, when our poor grad student budget would allow, was European Connection (which I believe has since gone out of business). They made these enormous, gorgeous crepes and filled them with every kind of sandwich filling under the sun, folded them up – and presented them for devouring. The savory, sandwich crepes were absolutely divine.

I recently had the hankering to try my hand at crepes and possibly recreate some of the memories I have of them. Now don’t laugh at me here…I was so worried about burning or ruining the first dozen crepes that I tripled the crepe batter batch. And ended up with crepes coming out of our ears. Surprisingly, it wasn’t hard at all to master the simple technique. All it takes is a 10-inch nonstick skillet, regulated heat (you want that skillet sizzling hot without burning the crepes) and a quick hand.

The result was a smashing success. I thought my kids were going to fall over and die at the kitchen table when I announced they could eat crepes with nutella and strawberries for dinner. Phrases like “You are the best mom in the whole solar system!” were not uncommon that night. Of course, I first made them test out the ham, asparagus and swiss cheese variation but even then, the whole crepes-for-dinner idea was a hit. And the ham and swiss crepes? Oh my heavens…some of the best food to enter my mouth this year. No kidding. The salty ham, fresh asparagus, and melted swiss – all wrapped inside of a tender crepe and drizzled with a hot, creamy mustard sauce…they were so delicious, I even forewent my longed for nutella crepe in order to go back for a second savory one. And that’s saying a lot since I love me some nutella.

What To ServeThe beauty of crepes is that they are so versatile! We’ve since served them with butter and cinnamon and sugar, maple syrup (or any other kind of fruit syrup I have hanging out in my fridge – currently chokecherry and plum), jam, dulce de leche. The options are endless and I see these making a frequent appearance at our house.

What are your favorite toppings for crepes?

Ham Asparagus Crepes

One Year Ago: Syrup Solution: Homemade Maple Syrup
Two Years Ago: Homemade Taco Tortilla Bowls
Three Years Ago: Garlic Knots


Yield: Makes 10 crepes


Note: If you are going to let the batter chill out and rest in the refrigerator longer than 1-2 hours, I'd recommend using the oil option instead of the butter, as the butter likes to solidify into mini clumps if refrigerated longer than a couple of hours.


  • 2 large eggs
  • 1 1/4 cups milk
  • 1 cup all-purpose flour
  • 2 tablespoons vegetable oil or melted butter
  • 1/4 teaspoon salt


  1. In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt. Blend or mix on high until the ingredients are well combined. Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.
  2. When ready to start cooking the crepes, heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray the bottom and sides of the skillet with nonstick cooking spray. The skillet should sizzle like crazy. You want it piping hot before you pour in the crepe batter. Quickly whisk the crepe batter to recombine, then measure out 1/4 cup of the batter. Tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter.
  3. Set the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof spatula and gently (but quickly!) pick up the edges of the hot crepe with your fingers and give it a fast flip. Cook the other side for 30 seconds or so until lightly golden brown and cooked through. Transfer the crepe to a wire rack. The key is to keep the skillet sizzling hot without burning the crepes - I moderated the heat of my stovetop between medium and slightly above that to keep the crepes cooking quickly without burning. You should hear an audible sizzle when you pour the crepe batter into the skillet but if you hear a sizzle with accompanying smoke - the skillet is probably too hot.
  4. Repeat with remaining batter (spraying the skillet with cooking spray every 2-3 crepes), stacking the crepes as they finish cooking. The crepes can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm for 20-30 minutes while you finish cooking the remaining crepes. Serve the crepes with your favorite toppings. Some of ours include nutella and strawberries, butter and cinnamon and sugar, maple or other fruit syrup.
  5. To store leftover crepes (or to make in advance): once the crepes have cooled, stack them between pieces of parchment or wax paper. Wrap the stack of crepes in plastic and store them in a resealable plastic bag in the refrigerator for several days or for up to 2 months in the freezer. Completely thaw frozen crepes before carefully pulling them apart.


Ham, Asparagus and Swiss Cheese Crepes Variation: In a medium bowl, toss together 8 ounces chopped, cooked ham, 1 1/2 cups shredded swiss cheese, pinch of black pepper. Spoon 1/4 cup of ham/cheese mixture down the center of each crepe and top with 2 asparagus spears, cut in half (so you'll have four pieces of asparagus per crepe). Roll up enchilada-style. Arrange the crepes seam-side down on a lightly greased baking sheet. Bake the crepes at 400 degrees for 10-12 minutes, until the cheese has melted and the crepes are golden brown. While the crepes are baking, melt 4 tablespoons butter in a medium saucepan. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in 1 cup low-sodium chicken broth and 1 cup lowfat milk until the mixture is smooth. Bring the mixture to a low boil, stirring often, and simmer for 3-4 minutes, until thickened. Whisk in 2 tablespoons stone-ground mustard (use more according to taste) and add salt and pepper to taste. Serve the warm ham/asparagus crepes topped with the sauce.

Recipe Source: adapted slightly from Cuisine at Home, April 2009

71 Responses to Crepes, Crepes, Crepes!

  1. Erika says:

    Just thought I’d share – we’ve been on a crepe kick with me making them for my daughter for breakfast the last few weekends while my husband & son have been gone every Saturday.Super easy when it’s just for 2!
    Anyway, I have been making them with whole wheat pastry flour (which I use for a lot of my baked good as it’s so much lighter than regular white whole wheat) & they are delicious & light & just how I remember them being when I used to use all purpose flour. So for those asking about whole wheat I say try whole wheat pastry flour! Also I use melted coconut oil for the oil.
    We have had them with sliced bananas tossed in a melted coconut oil & brown sugar concoction like an easy bananas foster. Delish! This weekend was fresh raspberries & drizzled w some homemade chocolate sauce (just melted some choc chips with a little whipping cream I had left over from another recipe) SOOO good!! Such a treat & actually pretty easy altho a little time consuming to cook a double or triple batch. When I do that I use 2 10″ skillets. Thanks for the great recipe Mel!

  2. Heather bell says:

    Since were packing, my go to crepe recipe was packed. Knew I could depend on you to give a good one! The best part was the tutorial:)

  3. […] Ham, Swiss and Asparagus Crepes from Mel’s Kitchen Cafe […]

  4. Salem says:

    Before I dump in two tablespoons of either, is the mustard supposed to be yellow mustard you put on hotdogs or ground mustard from my spice cabinet? 🙂

    • Mel says:

      Salem – neither, really. 🙂 I use stone ground mustard – it usually comes in a jar and is more of a brown than a yellow color. You could definitely experiment with yellow mustard from the fridge but I’m not sure how the overall flavor would turn out.

      • Salem says:

        Hahaha!! Thank you!! I wish I could tell you how it turned out, however, I left them with a babysitter to feed to my three starving children, and there were none left when I got home!! 🙂 So I guess mixing a little yellow mustard and a little Dijon mustard works great and tastes delicious! These will be on the menu again next week, because I was super excited to try them! Thanks again for your help!

  5. […] With chicken, broccoli, mushroom, Havarti cheese, and jalapeño pepper (i.e. whatever was in the fridge). Jiae made the delicious filling. Berry crepes to come later for dessert! Crepe recipe from Mel’s Kitchen Cafe. […]

  6. Heidi says:

    I made these with a combination of barley, rye and white whole wheat flours and they were delicious. Thanks, Mel! We put Havarti cheese, sautéed mushrooms, baby spinach, grape tomatoes and some ham in them and they were incredible.

  7. marina hernandez says:

    I have all time crepes on the frezze, and i reheat them, on the micro..
    wrap 10-12 crepes in a napkin kitchen, then you put in a gallon ziplock bag, leave the bag open .. and heat it for a minute, or depend of your micro…add more time if nedded.

  8. marina hernandez says:

    Hi mel, here in my house ( we are 4, me, my husband and two sons 20, and 17)we almost all sandays, have crepes..and i made a lot
    of diferent fillings, but our favorities are…whit..CAJETA (mexican caramel)…
    i warm the cajeta with some heavy cream, just to be more liquid,..
    we put little nutelle, a lithe CAJETA, FOLDED, AND DRIZZEL on top more cajeta, and sprinkle with filet almonds.
    Another version is, ricotta with blueberries sirup.(i made it )
    I put on the table, plain ricotta, blueberry sirup and the crepes, and
    every one made they own, we put about 2 table of ricota, a lithe blueberries sirup on tap, we rolled the crepe, and on top more sirup and dust with powdered sugar…oh delicious with cofee…
    I love you blogg….

  9. Mel says:

    Krissy – I would try to warm them if at all possible versus serving them cold. Try placing them in a foil-lined baking pan and covering with a layer of foil and warming them in a 200 degree oven for maybe 15-20 minutes? You’d have to check on time and make sure they don’t get dried out but reheating them on low heat in the oven should work. Good luck!

  10. Shellie says:

    I made these last night for the first time- they were absolutely AMAZING! Im 14 and I made them with my brother (12) and they were really easy! I can not describe in words how heavenly they tasted 🙂 We will be making this recipe again! Thank you!

  11. Krissy says:

    Mel- We’re doing a crepe bar after our baby’s blessing. I plan to make the crepes in batches during the days leading up to it while baby is sleeping and keeping them in the fridge, what do you think is the best way to reheat them when we’re ready to serve them? Or do you think it’d be best just serving them cold?

  12. Mel says:

    Michelle – I’ve never tried freezing it so I’m not sure how it would fare.

  13. Michelle says:

    Do you know if it’s possible to freeze this dish before baking? This recipe sounds amazing.

  14. Lorrie Kay says:

    Just made the crepe part of the recipe with mascarpone cheese mixture and fresh fruit. Your crepes are delicious. Next time I will definitely try the asparagus-that part of the recipe looks tasty!!

  15. Oh I’ve always wanted to try crepes. Your pics make me want to try even more now.

    Check out our delicious breakfast sandwich from today:

  16. Jessica says:

    I pinned this recipe when you first posted it and we finally tried it tonight. I’ve never made savory crepes and have recently fallen in love with asparagus. Dinner was a homerun! I’m tempted to make them again Saturday night (it’s Tuesday now) so I can enjoy them Sunday morning for Mother’s Day! Thank you so much for another amazing recipe!

  17. […] Source: melskitchencafe […]

  18. Caitlyn says:

    Also, I had another crepe in France. It wasn’t rolled though. It was kind of folded into a square, but not closed all the way. They cracked eggs and put cheese, diced ham, tomato slices and spinach in it… then baked it to cook the egg and melt the cheese. It was like a crepe/omelet that would make a great breakfast in the morning. Give it a whirl!

  19. Caitlyn says:

    In France I had a nutella, banana and honey crepe, sprinkled with cinnamon and sugar, and a side of vanilla ice cream. Thank God for crepes. : D

  20. Andrea says:

    My husband and I loved European Connection when we lived in SLC too! I can’t wait to try these. The ham and asparagus combo sounds delicious!

  21. Norah says:

    My sister use to drag me to the European Connection all the time. I must be the only person in the world who only likes crepes with a fruits and cream topping. However I am marking your recipe for me to make for the kids.

  22. Nevine @ Tableya says:

    I love, love, love nutella crepes. There’s a savoury dish that is popular in my country (Egypt- although it’s not by any means a native Egyptian food) where we stuff crepes with ground beef, cover them in tomato sauce and top them with cheese then bake them. I can eat a ton of those.

  23. Colleen says:

    I have an electric crepe maker too and I LOVE it. I need to branch out into the world of fillings though, we’ve only ever used canned pie filling and cool whip!

  24. Mel says:

    Kira – I love both of them but have to say the double layer “Ultimate Carrot Cake” recipe has to be my favorite.

  25. Jenn says:

    I had to post – I SO read this as “creeps creeps creeps” and did a double take! LOL 🙂

    these look delicious!

  26. kira says:


    If you had to choose between your two carrot cake recipes, which one would you go for? Which is the “best”? Thanks. I can’t decide without knowing what you think 🙂

  27. Rachel says:

    European Connection was one of my favorite places to eat as well, and I was lucky enough to work there. Because of that I learned the joy of crepe making. It’s a staple in our house. Our favorite crepes are Grilled chicken, red onion, swiss cheese, and teriyaki sauce for a savory crepe, and aside from nutella and bananas for a sweet crepe we also make a cheesecake crepe. I fill the crepe with strawberries, or raspberries or whatever berries I’m in the mood for, then I put spoonful of a no bake cream cheese mixture on top then sprinkle crumbled graham crackers on top of that. It’s seriously awesome. 🙂

  28. Melissa says:

    Just my two cents on the whole wheat dilemma… Maybe whole wheat pastry flour would give a better result since it’s not nearly so heavy as regular whole wheat flour? Might be worth a try!

  29. Kim says:

    I made this last was wonderful, my husband especially enjoyed it!
    Thank you for the recipe and your have lots of great ones!

  30. Amy M says:

    You have read my mind. I’ve never made crepes before but have been wanting to and just got myself a 10 inch non stick to make the process easier. My daughter is totally obsessed with dutch babys so I feel like since the batter is the same that I’ll be able to offer a savory option with crepes soon. Thank you for noting that these can be frozen! Crepe buffet for dinner would be so fun and if these are already in the freezer then it would be completely doable on a week night.

  31. Amanda B. says:

    When I was in Austria, they would make crepes with lemon juice and a little sugar. It was quite delightful. They have recently opened up a new crepe restaurant that is pretty tasty. Although their crepes are good, their sandwiches are super yummy. Wow. It definitely gives some good ideas:

  32. Cyndi says:

    I’ve made crepes with whole wheat flour several times. They end up just a little “firmer.” They don’t get as thin and light as the ones made with all-purpose flour but are still very tasty. My favorite filling is lingonberries!

  33. We loooove crepes at our house too! I have never tried a savory one, but those look amazing! I love your website and don’t comment often enough! Thanks for all the great recipes.

  34. Maybe if we send this chain of comments to the old European Connection owners they’d re-open. 🙂 Seems like it was a favorite for a TON of us!! I miss it so much! My very favorite way of making savory crepes is a BBQ chicken version– shredded chicken mixed with homemade bbq sauce, cilantro, minced red onion, monterey jack cheese, and a bbq/ranch mixture drizzled on top. It is seriously SO good! Our favorite dessert crepe (aside from nutella and strawberries of course) is homeade lemon curd + strawberries + fresh whipped cream. YUM!!! Thanks for all the fabulous recipe inspiration!

  35. Marnie says:

    Mmmmm love crepes! The best one I ever ate was in a little town in France in a tiny cafe. It was a dessert crepe filled with a rich chocolate sauce and poached. sliced pears topped with real vanilla ice cream. (You could see the vanilla bean seeds in it) Still makes my mouth water to think about it!

  36. Natalie says:

    European Connection was my favorite restaurant! I cried a little when they went out of business. I make crepes all the time and fill them with pudding and fruit but it has never occurred to me to fill them with sandwichy things like my old favorite place. Duh! Thanks for sharing!!!!

  37. Brittany C. says:

    Hot diggity Mel, these sounds amazing!!! I already had dinner planned for tonight but I am seriously thinking of abandoning them for these instead.

  38. Chris says:

    I have yet to try a savory crepe – but I will someday! When I was a kid, one of my aunts made “french pancakes” whenever we were at her house and we all LOVED them, so my mom learned how to make them and eventually all 3 of us kids could make them as well. We loved peanut butter with maple syrup, and our all-time favorite was (and still is) strawberries with whipped cream! I’ve been dying to try them with nutella and strawberries too though. Thanks for reminding me, now I’ll have to whip some up!

  39. Jamie says:

    Can you substitute whole wheat flour instead?

  40. This sounds weird, but we love crepes with deli sliced ham or turkey and a creamed spinach. (A basic roux, chicken bouillon, onion, milk and frozen chopped spinach.) I roll it up and top it off with sour cream and it is delish!!

  41. Rachel says:

    Yay! I really wanted to do something French for Easter, but didn’t know exactly what I wanted. The ham, fresh asparagus, and melted swiss are a perfect brunch idea, thanks so much!

  42. Sarah Moran says:

    We love crepes at our house, but I’ve never tried making them because I thought they would be too tricky. Thanks for the recipe and the inspiration, I’ll be adding them to my list of must try recipes!

  43. Carlie says:

    The day European Connection left Jordan Landing was one of the saddest “my favorite restaurant” closings ever for me. I will definitely be making these to make up for it. It still makes my husband and me sad when we go to movies and it’s now a pub.

  44. Andrea says:

    How funny that you posted about European Connection…I was seriously just thinking about that place a few days ago! That was my very favorite place to eat when we lived in Utah too! So sad that it has gone out of business 🙁 We love crepes at our house as well. We eat them for dinner sometimes and we also have them every Christmas morning with a sweetened sour cream and strawberries! I LOVE CREPES!

  45. Shanell says:

    Ok Mel, I am a huge lurker, but have to tell you about what makes my creeps amazing….an electric crepe maker from Bed, Bath, & Beyond. So easy and quick, my daughters (10&8) make them after I make the batter. Gonna try the ham and asparagus recipe, that looks so yummy!

  46. Tristan says:

    Fellow crepe lover here. We healthy up our batter by using Earth Balance butter instead of butter, spelt flour as opposed to all purpose flour, and unsweetened almond milk instead of milk. Our family loves them this way and I eat even more since it is healthy! Well, once you look past the mounds of nutella that we use in them! They also store in the fridge overnight well, so I can make them the night before, do a double batch and the kids can eat them in the morning before school. They think I am a rockstar when they have crepes on a school morning, since they are usually a weekend breakfast morning speciality!

  47. I’ve always been afraid to try making my own, maybe i’ll give it a whirl 🙂

  48. Mel says:

    Dominoe, no the asparagus is rolled up when it is fresh and uncooked. If you like a bit of the crispness off the asparagus you could lightly steam or roast before rolling in the crepe.

    Wendy – I’ve never tried crepes with whole wheat flour mostly because my sister (who makes crepes 10X more than I do) has tried over and over with pretty awful results (gummy and heavy).

  49. Julie says:

    Crepes are the BEST!! My absolute favorite way to eat them is with real lemon squeezed on, then a TON of powdered sugar – YUM!! My kids love them with syrup as well. I will have to try the savory soon…

  50. Dominoe says:

    Yummy! I loved European Connection too! Question- are the asparagus fresh or cooked in some way before you add them to the crepe?

  51. Denise says:

    I grew up with crepes. My family, from Switzerland, often put a layer of ground walnuts, hazelnuts or almonds all over the the layer of homemade (or good quality ) raspberry jam, rolled them up and enjoyed them with a hot cup of cocoa. Yum-o !
    The savory ones were filled with finely sliced liver and onions in a delicious sauce. Don’t gag…they were amazing !

  52. grace says:

    i never really gave it much thought, but asparagus is perfect for crepes–it’s like they were made for each other! lovely images, mel. 🙂

  53. I love crêpes and so does my family! Some of my favorite toppings are nutella and bananas or lemon juice and sugar.

  54. Jamie says:

    I remember European Connection from Salt Lake as well! There was a location in Sugar House and that’s where I grew up. I miss that place. In fact recently we discovered “Crepe Shack” here in Las Vegas/Henderson. They only do dessert crepes which I’m sure you would love, and serve them rolled up into a cone shape (like an ice cream cone) filled with all different kinds of concoctions. SO GOOD! Just for fun, here’s their site and you can see what I’m talking about:
    Thanks for posting this!
    p.s. I just want you to know I’ve tried at least 50 or more of your recipes. I feel so comfortable with your recipes and that they’re not asking for anything crazy or hard to do by myself. You’ve taught me a ton, so thank you! And my husband sends his thanks as well. haha

  55. We almost cried when European Connection went under. I have yet to find a new crepe place that I love! This post was so funny because last Sunday, I did the exact same thing…triple batch of crepes, just in case I messed them up! I don’t know why I was so afraid of crepes. We had nutella and strawberry crepes, along with other toppings…my kids were in heaven! I can’t wait to try your recipe and the ham variation…yum! I also can’t stop thinking about dessert crepes…maybe banana’s foster with some of your dulce de leche and some ice cream…mmmmm.

  56. sara says:

    I love spinach, mushrooms and ricotta in crepes, also bananas and caramel, strawberries and chocolate, actually pretty much anything. This weekend I was thinking of trying a pb&j variety!!

  57. Mariah says:

    I love icecream crepes! We used to have “Crepe Day” every quarter in highschool, and it was devine!

  58. Amber says:

    We’re a strictly “sweet crepe” family here, but I may have to try these, they look delicious!

  59. Kim Jones says:

    I make crepes all the time!! I too loved European Connection, but I needed about 3 dinner crepes to satisfy me and they were not cheap ;). We put chicken, avocado, tomatoes, spinach, mozzerella, and ranch on ours. And then of course we do cinnamon and sugar for dessert!!

  60. Teresa R. says:

    We love crepes but I never make them. That’s about to change! You’ve made me think about all the crepe possibilities, but I think we’ll start with nutella. Thanks again!

  61. Mmm, these look fantastic!! I’ve only ever had sweet crepes but the savory ones sound delicious!!

  62. Wendy says:

    Looks delicious. Can you make crepes with whole wheat? I’ve never been brave enough to try.

  63. Judith - Texas says:

    Have had a crepe pan for years and never made crepes….after reading your blog I’m inspired…will start with the asparagus and swiss filling. Thanks for sharing.

  64. Elizabeth says:

    I love crepes and remember European Connection too!!! I’m going to have to try more variations I’m just do plan old sugar…time to AMP it up! Thanks for the post

  65. Natalie says:

    I loved European Connection as well! I thought I was single-handedly keeping it in business. I think it must have gone out of business when I moved. 🙂

  66. Kim in MD says:

    Yum! I fell in love with creeps years ago when I realized that my favorite lasagna at my favorite Italian restaurant had crepes in it (instead of pasta). It was amazing! Your post makes me wonder why I don’t make creeps more often!

  67. Nicole, RD says:

    These look amazing! I love asparagus and swiss crepes!

  68. Kayli says:

    I just have to tell you that I LOOOOOOVED European Connection, and was so so so sad when it went out of business in Logan. Chicken and provolone….MMMMM!!!!

    My second favorite crepe experience is to spread them with cream cheese and chokecherry syrup (unfortunately, no chockecherries that I know of here. Will have to steal a few jars of my mom’s when I next visit).

    Also, I did have a nutella crepe in Morocco when I was there. That was awesome, but how could it not have been?

    This blog is the greatest- thanks!

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