‘Ham’ & ‘Cheese’ Crêpes

Fill your savoury crêpe with lovely melty ‘cheese’ and ‘ham’ for the ultimate quick comfort meal.

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Preparation time

5 min

Cook time

5 min

Total time





  • mains
  • breakfasts
  • lunches




Crêpe batter

  • 150g/1 cup plain flour
  • 350ml/1½ cups unsweetened plant milk (soya or almond ideally)
  • ¼ tsp salt
  • 1 tbsp neutral oil (eg rapeseed) plus extra for frying


  • 200g/2½ cups vegan cheese, grated (we used Ilchester Vegan Melting Mature)
  • 100g/3½ oz vegan ham slices, torn into pieces (we used Quorn Vegan Smoky Ham)

Optional serving suggestions: vegan mayo, mustard dressing, crème fraîche, fresh chives, fresh salad


  1. In a large bowl, mix the flour and salt together before stirring in the plant milk and oil.
  2. Heat a little oil in a crêpe pan or wide frying pan on a medium-high heat.
  3. When the oil is hot, pour a small ladle of batter into the pan, swirling it around so that it thinly coats the pan.
  4. Fry on one side until lightly golden.
  5. Flip the pancake then sprinkle over one sixth (approx.) of the cheese evenly across. Scatter a handful of ‘ham’ pieces on top of the ‘cheese’.
  6. Fry until the cheese has melted but check that the bottom of the pancake isn’t getting too brown – you just want it to be lightly golden and flexible.
  7. Fold the crêpe in half and then in half again – serve immediately.

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