Monte Cristo Crepes

These Monte Cristo Crepes are sweet and savory, and perfect for breakfast, brunch, or even dinner! Tender crepes are filled with cheese, ham, and turkey and are topped with raspberry jam and powdered sugar for this fun twist on the popular Monte Cristo.

If you are a crepe lover, you also need to try these Red Velvet Crepes or this Crepe Recipe with Peaches and Cream.

If you aren’t familiar with a Monte Cristo, it is a ham and turkey sandwich that is fried and then served with powdered sugar and raspberry preserves. One of the more popular ways to make them at home is by dipping the sandwich in an egg batter and pan frying it, sort of like a French toast.

I think I love them so much because the sweet/savory combo is my very favorite. And these Monte Cristo Crepes definitely have the sweet and savory covered.

If you’ve never tried the combo before, you may be thinking that I’m crazy right now. but trust me on this. These crepes are killer. I’m thinking they’d make the perfect brunch recipe, but we like to eat them for dinner. I would eat them for breakfast, lunch and dinner if I could get away with it!

Ingredients

• Milk & Water: I prefer to use a mixture of milk and water for crepes, versus using just milk. It gives you super tender, pliable crepes that don’t get too thick.
• Eggs: I use large eggs.
• Flour: This is just all-purpose flour. I have not tested it with any other flours.
• Salt: Salt is important to balance the flavors.
• Butter: For the crepes, you will need butter that is melted and slightly cooled. You need it to be liquid, but you don’t want it to scramble your eggs.
• Cheese: Monte Cristo sandwiches will typically use Swiss cheese, but muenster is a great choice, as well. My favorite is actually to use gruyere.
• Ham & Turkey: The ham and turkey combo is classic, but you can definitely use all of one or the other.
• Jam & Powdered Sugar: This is what really gives these their “Monte Cristo” twist, in my opinion. But you can definitely leave them off!

How to Make Monte Cristo Crepes

STEP 1: Make your crepe batter. Combine the milk, water, and eggs in a blender and pulse. Then add the flour, salt, and melted butter and pulse again. You want this fully combined. Refrigerate the batter for at least 30 minutes.

STEP 2: Lightly butter a nonstick pan. (I’m using a 10-inch pan for these crepes.) Add about 1/4 cup of the batter to the hot pan, and use your wrist to swirl the pan, taking the batter to an even circle. Let the batter cook for about a minute, then gently flip to cook the second side.

STEP 3: Once all of the crepes are made, you can start assembling them. Take a slice of cheese and break it up, spreading it over 1/2 of a crepe.

STEP 4: To this with some of the turkey.

STEP 5: Then top with som of the ham.

STEP 6: Take the crepe and fold the top down over the filling. Then fold it in half again, making a triangle. Place these on a baking sheet and bake for about 10 minutes, just to melt the cheese. Serve them warm, drizzled with jam and sprinkled with powdered sugar.

Tips and Tricks

You can make the crepe batter several hours ahead of time – even the day before. And while you can use the batter right after mixing, it really is best to let the batter sit so that the flour can absorb the liquid, making the best crepes.

You can make the crepes bigger or smaller, but the amount of filling you will need will differ, and you’ll end up with a different number of crepes.

Not all of my family like the jam and/or powdered sugar, so we serve these without and let people add their own.

I originally rolled these crepes instead of folding them. I prefer the folded crepes, but rolling works just as well!

More Monte Cristo Versions

Monte Cristo Sandwich
Monte Cristo Waffle Sandwiches
Monte Cristo Sandwich Loaf
Italian Style Monte Cristos

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Monte Cristo Crepes

5 from 4 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Refrigeration Time: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 servings, 2 crepes each

Course: Breakfast, Main Dish

Cuisine: American

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These Monte Cristo Crepes are sweet and savory, and perfect for breakfast, brunch, or even dinner! Tender crepes are filled with cheese, ham, and turkey and are topped with raspberry jam and powdered sugar for this fun twist on the popular Monte Cristo.

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Ingredients

• ▢ 1 cup milk
• ▢ 1 cup water
• ▢ 4 eggs
• ▢ 2 cups all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1/4 cup butter melted and slightly cooled
• ▢ 12 slices Swiss cheese
• ▢ 10 oz deli-sliced ham
• ▢ 10 oz deli-sliced turkey
• ▢ 1/4 cup raspberry jam
• ▢ powdered sugar

Instructions

• In a blender, combine the milk, water, and the eggs. Pulse to combine.
  1 cup milk, 1 cup water, 4 eggs
• Add the flour and salt, and then pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover and refrigerate for about 30 minutes.
  2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 cup butter
• Preheat the oven to 350ºF.
• To make the crepes, very lightly butter a 10-inch nonstick skillet and place over medium heat.
• Once hot, add about 1/4 cup of batter to the skillet, and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for about a minute, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute, then remove to a plate.
• Repeat with the remaining batter, only buttering the pan if the batter starts to stick. (I usually only butter it once in the beginning. Sometimes I have to butter again halfway though, but not usually.) You should get 12 crepes.
• Take 1 slice of cheese and break it into pieces. Sprinkle over one-half of a crepe. Top with ham and turkey, then fold the crepe over once, then fold again into a triangle. Place on a baking sheet. (I usually do 6 crepes per baking sheet, so I use two.)
  12 slices Swiss cheese, 10 oz deli-sliced ham, 10 oz deli-sliced turkey
• Continue with the remaining crepes, cheese, ham, and turkey to make 12 filled crepes.
• Place the baking sheet(s) in the oven and bake just until the cheese is melting, about 10 minutes.
• Drizzle with the jam and sprinkle with powdered sugar before serving.
  1/4 cup raspberry jam, powdered sugar

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the powdered sugar.

Nutrition Information

Serving: 1serving, Calories: 636kcal (32%), Carbohydrates: 44g (15%), Protein: 40g (80%), Fat: 32g (49%), Saturated Fat: 17g (106%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 255mg (85%), Sodium: 1165mg (51%), Potassium: 537mg (15%), Fiber: 1g (4%), Sugar: 10g (11%)

Keywords: brunch recipes, crepes, monte cristo