Savory Crepes with Cheese, Ham & Herbs
Source/Author: Mary
Savory blini are a classic dish in Russian home cooking, where thin crepes are often made both sweet and savory. This version mixes cheese, ham, and fresh herbs directly into the batter, creating flavorful, ready-to-eat crepes that are soft, slightly crispy, and perfect for breakfast, lunch, or a cozy snack.
Ingredients:
| • sugar | 1 teaspoon |
| • salt | 1/2 teaspoon |
| • vegetable oil | 3 tablespoons |
| • flour | 250 g |
| • milk | 600 ml |
| • eggs | 3 |
| • Black pepper | to taste |
| • boiling water | 150 ml |
| • baking powder (optional) | 1/2 teaspoon |
| • semi-hard cheese (Gouda, Edam, mild Cheddar) | 120 g |
| • ham or cooked sausage | 150 g |
| • fresh herbs | 30 g |
1. Bring milk to room temperature (warm slightly if needed).
2. In a bowl, whisk eggs, salt, and sugar until slightly foamy.
3. Add half of the milk and mix.
4. Add flour and baking powder (if using). Mix until a thick, smooth batter forms.
5. Add remaining milk and mix well.
6. Add vegetable oil and mix again.
7. Slowly pour in boiling water in a thin stream while mixing continuously.
8. Let batter rest for 10–15 minutes. Batter should be liquid; if too thick, add a little milk or water.
9. Finely chop herbs.
10. Grate cheese using a coarse grater.
11. Grate or finely chop ham or cooked sausage.
12. Add herbs, cheese, and ham into the batter. Mix well. Add black pepper.
13. Heat a pan over medium heat. Lightly oil only before the first crepe.
14. Before pouring each crepe, lightly stir the batter so the cheese, ham, and herbs are evenly distributed.
15. Pour a thin layer of batter and spread evenly.
16. Cook until golden, flip, and cook the other side.
17. Repeat with remaining batter (no need to oil again).
18. Optionally brush hot crepes with melted butter.
TIPS:
- use semi-hard cheese like gouda, edam, or mild cheddar for best melting
- cooked ham or bologna-style sausage works best; avoid very dry meats
- with baking powder: softer, slightly thicker crepes
- without baking powder: thinner, more traditional texture
- batter should be smooth and fluid, like heavy cream
SERVING IDEAS
- serve warm with sour cream
- add fresh herbs on top
- roll or fold for a beautiful presentation
- great for brunch boards or as a snack