Double Cream Crepes with Ham, Chives & Parsley

An indulgent savoury crepe recipe



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Cook Time:


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  • 1 1/4 cups (310ml) milk
  • 2 eggs
  • 1 cup (150g) plain flour
  • 30g butter, melted, plus extra to fry
  • 2tbs finely chopped flat parsley leaves, plus extra leaves to serve
  • 200gm Le Dauphin Double Cream, sliced
  • 8 slices (170gm) of good quality leg ham
  • Chives, chopped into 1cm batons, to serve


  1. Combine milk, eggs, flour, butter, and a pinch of salt in a blender and blend until well combined. Strain mixture through a fine sieve and set aside at room temperature for 30 minutes to rest. Stir through chopped parsley.
  2. Heat a 22cm non-stick crepe pan or frypan over medium heat. Lightly grease it with extra butter using a paper tower. Pour 1/4 cup of batter into the pan and swiftly swirl around to cover base. Cook for 1 minute or until the top of the crepe looks dry. Carefully flip and cook for a further 30 seconds. Transfer to a plate and repeat with remaining batter. Keep warm while you continue with remaining batter.
  3. Divide cheese and ham among crepes and top with herbs. Serve with freshly cracked pepper.

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