Monte Cristo Crepes

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1/4 cup seedless raspberry jam

1/4 cup dijon mustard

2 tablespoons unsalted butter

4 12-inch prepared crepes

8 thin slices Black Forest ham (about 5 ounces)

8 thin slices deli turkey (about 8 ounces)

8 thin slices muenster cheese (about 4 ounces)

1 5-ounce package mixed greens (about 8 cups)

1 small head frisee, torn into small pieces

1 tablespoon extra-virgin olive oil 

Kosher salt and freshly ground pepper


  1. Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
  2. Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
  3. Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.

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