French Crepes with prosciutto, aged gouda and avocado



lessonsofthyme-crepes-11Easter weekend is fast approaching and if you need something easy and delicious you’re going to love these crepes. Crepes are incredibly versatile, you can go for a savoury crepe like this one or use this same recipe to try out a sweet version. I like to lay out on the table lots of different meats, cheeses and mustards as well as berries, whipped cream,Nutella and other sweet treats so that everyone can layer up as many different kinds of crepes as they want.  My boyfriend and I love to make these crepes on a slow Sunday morning. He is the King of Crepes, he makes them perfect every time. I’m usually Queen of toppings, coming up with delicious combinations and almost always making way too much whipped cream. This recipe is one of my favourite savoury crepe creations, but you can try out your own versions with whatever you have in your fridge.


10 minutes  |  makes 8 crepes


3 eggs
1 cup milk
3/4 cup flour
1 tbsp sugar
pinch of salt


Aged gouda – I like this cheese because of it’s sharp but you can use whatever cheese you prefer
Mustard – I use my home-made Curry Mustard but you can use any dijon (recipe coming soon)
Chipotle Mayo – you can use store bought but I used 2 tbsp mayo and a little chipotle sauce from a can a chipotle peppers I had in the fridge.
Micro-greens – I like to add the micro greens because they add a really nice peppery flavour and they are also packed with nutrients. They are super easy to grow. All you have to do is plant some seeds, let it grow and when they are ready to eat just trim them off with some scissors. If you don’t have any micro-greens you can always substitute for arugula or sprouts.


  1. Using a blender, blend together flour, sugar, salt and milk. Add one egg at a time and blend until smooth.
  2. Meanwhile heat your pan on high. Be sure to use a flat bottom pan, if you don’t have a crepe pan you can use a regular frying pan.
  3. Make sure your pan is hot, spray a little bit of cooking spray, ladle batter onto the pan and swirl it around the bottom covering with a thin layer. You need to move fast or you will end up with an un-even crepe.
  4. Wait until the edges turn brown. That’s when its ready to flip. Flip and cook for a few minutes more.
  5. Layer on your toppings to your liking.
  6. THAT’S IT. I know, super easy.