Savory Ham and Cheese Crêpes (Ready-to-Bake)

₱ 410

Our frozen ham and cheese crepes are not just a meal; they are a culinary shortcut to a Parisian bistro. Hand-crafted by a French Chef in the Philippines, these crepes are chef-standard culinary assets designed for those who value the balance of convenience and artisanal quality.

Unlike mass-produced frozen alternatives, our crepes prioritize textural contrast. When prepared correctly, the exterior develops a delicate, lacy crispness while the interior remains a sanctuary of molten, savory goodness.

The Anatomy of an Authentic Savory Crepe

What distinguishes a true French crepe from a standard pancake? It’s the structural integrity and the Maillard reaction.

The Batter: A precise ratio of wheat flour and fresh eggs, rested to allow the gluten to relax, resulting in a thin, lace-like "crust" that remains supple.
The Filling: Savory, thin-sliced ham paired with a cheese blend that offers a high melt-point for that iconic "cheese pull."
The Technique: Hand-turned on a traditional bilig (griddle) to ensure even thickness and golden spotting.

Bring the ultimate French bistro experience at home with an authentic Crêpe Jambon-Fromage, a cornerstone of French street food and Parisian brasserie culture.

Culinary FAQ & Pairings

What makes a crepe "savory" vs "sweet"?

Traditional savory crepes, often called galettes if made with buckwheat, use a neutral or slightly salted batter to complement fillings like ham, eggs, and cheese. Our recipe uses a specialized savory wheat batter that pairs perfectly with the salty profile of smoked ham.

Can I serve these for dinner?

Absolutely. While they are a breakfast staple, a Savory Ham and Cheese Crepe paired with a side of mixed greens or a light potato-leek soup constitutes a balanced, high-protein French dinner.

What to serve with savory crepes?

To elevate your meal, consider these chef-recommended pairings:

Acidity: A light arugula salad with a lemon-dijon vinaigrette to cut through the richness of the cheese.
Beverage Pairing: A dry hard cider (traditional French style) or a crisp Sauvignon Blanc.
Brunch Style: Top with a soft-poached egg to transform it into a Crêpe Madame.

How do I prevent my crepes from becoming soggy?

The secret is avoiding the microwave. For a crisp finish, reheat in a preheated oven at 180°C for 12-15 minutes or in a non-stick skillet over medium-low heat until the edges are golden.

How to Cook for Maximum Texture

To elevate your meal from "reheated" to "refined," temperature control is vital.

1. The Gourmet Oven Method (Best for Flakiness)

Preheat: 180 °C.
Brush the surface with a tiny amount of melted clarified butter. Bake for 15 minutes. This creates a crisp exterior that contrasts with the molten interior.

2. The Bistro Skillet Method (Best for "Street-Food" Style)

Heat a heavy-bottomed pan over medium-low heat. Add a cooking oil or butter and let warm before adding the frozen crepe.
Cook for 12 to 14 minutes or until golden brown, flipping them regularly.

Egg, milk, flour, salt, spicy, butter, smoked ham, and Emmental cheese.

*Allergen information: contains gluten, eggs, and dairy products.

Average Nutritional Values (serving size 100g)	Per 100 g
Calories	128	6%
Total Fat	2.8 g	4%
Saturated Fat	1.8 g	9%
Total Carbohydrates	18 g	7%
Dietary Fiber	1.2 g
Sugars	2.6 g	3%
Protein	6.8 g	14%
Salt	0.8 g	13%

*Percent values are based on a 2000-calorie diet.

Prepared by a French chef in the Philippines.

Storage & Shelf Life:

Our flash-freezing process locks in moisture, preventing the starch in the flour from crystallizing (retrogradation), which usually makes bread-based products tough.

Optimal Temperature: Store at -18°C.
Integrity: When stored properly, the crepes maintain their delicate cellular structure for 6 months.

Pro Tip: Avoid storing in the freezer door, where temperature fluctuations can lead to ice crystals and "soggy" crepes upon reheating.