Delicious ham and cheese crepes served with a fresh mixed salad
Ham and Cheese Crêpes deliver a timeless blend of savory comfort and elegant simplicity. Thin, delicate crêpes cradle slices of savory ham and melted cheese, creating a warm, satisfying bite that balances tenderness and a slight crisp at the edges. These crepes are versatile: served for a leisurely brunch with a crisp green salad, paired with Dijon mustard or a drizzle of creamy béchamel for extra richness, or enjoyed as a quick weekday meal with a side of pickles or lightly dressed arugula. Garnish options like chopped chives, a grind of black pepper, or a scattering of fresh herbs bring freshness and visual appeal. For a gourmet touch, use aged Gruyère or Comté for nuttier notes, or choose a mild Swiss or cheddar for a family-friendly version. All recipes from Kitchen Moxy can be found at www.kitchenmoxy.com
Ingredients
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
10 slices thinly sliced ham
8 ounces shredded Gruyère cheese
Process
Prepare basic crêpe recipe at least an hour before making crêpes in a non-stick skillet.
Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
Assemble crêpes one at a time, spread mustard over one half, then top with 1 slice of ham, some sautéed onion, and Gruyère cheese.
Fold the crêpe over the filling, press gently, and heat briefly just until the cheese begins to melt. Fold in half again so each finished crêpe is about one-quarter the size of the original.
Savory-filled crepes turn any party into a deliciously playful event. Thin, tender crepes become tasty little parcels that hide creamy, flavorful fillings—think bright crab or seasoned chicken—ready to surprise and delight guests. Each bite offers a fun mix of textures: silky seafood or savory poultry, smooth binding sauce, and the gentle chew of the crepe, creating an indulgent yet light mouthful.
These crepes are perfect for entertaining because they’re elegant without being fussy. Arrange them on a platter for guests to graze. Dress them up with zesty citrus drizzles, a dot of crème fraîche, or a glossy beurre Blanc, and top with microgreens for a pop of color and flair. Pair with crisp white wines like Sauvignon Blanc, a delicate Chardonnay, or a lively sparkling wine to brighten the flavors.
Whether you aim for chic sophistication or relaxed charm, savory-filled crepes make a memorable, crowd-pleasing addition to any celebration.
Ingredients
Use 1 pound crab meat (drained) or 2 cooked, shredded chicken breasts.
Prepare basic crêpe recipe at least an hour before making crêpes in a non-stick skillet.
Sauté onions, mushrooms, and bell pepper in 4 tablespoons of butter until soft.
Add the crab, or chicken if using, and stir over low heat. Add the cooking sherry, turn the heat up to medium-high, and bring to a boil.
Boil until the sherry has evaporated, about 2 – 3 minutes. Drain any remaining butter from the pan.
Beat egg yolks in a bowl. Set aside.
In a medium saucepan, melt 4 tablespoons butter. Stir in flour, then add milk all at once over medium heat. Stir constantly until mixture thickens. Season with salt and pepper to taste.
Beat about 1/4 cup of the hot flour mixture into the egg yolks to temper them, then stir the yolk mixture back into the remaining flour mixture. Reduce the heat and cook for one minute, stirring constantly until slightly thickened.
Add ½ cup of Swiss cheese, stirring until melted.
Stir about 2/3 of the sauce into the crab or chicken filling until combined; set the remaining sauce aside.
Place a generous scoop of crab or chicken filling on each crepe, then roll the crepe closed.
Arrange crepes in a baking dish. Pour remaining sauce evenly over them and sprinkle with the remaining cheese before baking.
Bake for 20 minutes until hot.
Variations
Smoked salmon and dill
Sautéed mushrooms and goat cheese
Notes
Crêpes can be prepared ahead for a party. Freeze unbaked crêpes on a tray. When needed, thaw them in the refrigerator and then bake as directed.
Delicious crepes filled with Nutella and strawberries
Crêpes are delightful, whisper-thin pancakes that invite creativity: sweet, savory, or somewhere deliciously in between. Originating in medieval France, they’ve become a playful breakfast or brunch treat worldwide. Pile fresh berries and billowy whipped cream, spread chocolate-hazelnut for an irresistible gooey bite, or drizzle warm honey for cozy comfort. Prefer savory? Stuff a crêpe with tender chicken, buttery lobster, melty cheese, or sautéed vegetables for a hearty, flavor-packed meal. Crêpes are a blank culinary canvas—mix fillings, fold them fancy, and enjoy a fun, tasty adventure one bite at a time.
Ingredients
2 large eggs
1-1/4 cup of whole milk, room temperature
1 cup all-purpose flour
2 tablespoons of butter, melted (or 1 tablespoon cooking oil)
¼ teaspoon salt
Process
Whisk eggs, milk, and salt together in a large mixing bowl. Add flour and melted butter; whisk vigorously until batter is smooth and pourable. Let batter rest for at least 1 hour – up to 2 days in the refrigerator. (See Notes)
Heat a lightly greased 6-inch non-stick skillet, then remove it from the heat. Spoon in 2 tablespoons of batter and tilt the skillet to spread it into a very thin crêpe.
Cook until lightly browned. If you want, brown just one side or flip to brown the other side.
Invert pan over a paper towel or parchment paper and remove using a spatula. Repeat with the remaining batter, greasing the skillet occasionally.
The picture below shows a crepe being filled in the pan. I prefer to remove the crepe to a plate and fill it there. Crepes can be filled with fruit or savory fillings.
Notes
To make sweet crêpes, whisk 3 tablespoons white sugar and 1 teaspoon vanilla extract into the batter.
For larger crêpes, use a greased 8-inch, non-stick skillet and ¼-cup of batter per crêpe.
The batter needs to rest for at least one hour before cooking. Resting lets the flour absorb the liquid and the gluten relax, so the crêpes stay together and stay tender. Crêpe batter keeps in the refrigerator for up to two days, so you can make it the night before.
Savory Crepes Recipes:
Chicken or Lobster Crepes
A visual guide showing each step to make and serve delicious crepes from batter to plated dessert.
A slice of raspberry tiramisu topped with fresh raspberries and mint leaves.
Raspberry tiramisu offers a bright, fruity twist on the classic Italian dessert. Layers of espresso-soaked ladyfingers are replaced or complemented by raspberry syrup and fresh berries, while mascarpone remains lusciously creamy. The result is light, tangy, and elegantly sweet—a perfect finish to a celebratory meal or a special occasion dessert to share with loved ones.
Ingredients
1 cup of seedless raspberry jam
6 tablespoons orange liqueur (recommended: Grand Marnier)
1 pound mascarpone cheese, at room temperature
1 cup of heavy whipping cream
1/4 cup of sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 12-ounce pound cakes, cut into 3″ x 1″ x 1″ x 1/2-inch thick pieces
3 pints of fresh raspberries (about 3 3/4 cups total)
Confectioners’ sugar, for serving
Process
Whisk the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
Beat heavy whipping cream with sugar and vanilla using an electric mixer until soft peaks form. Use a large bowl and stop when peaks hold.
Gently stir 1/4 of the whipped cream into the mascarpone using a large rubber spatula to loosen the mixture. Then fold in the remaining whipped cream until the filling is smooth and even.
Line the bottom of a 13 x 9 x 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
Layer the dessert by spreading half the jam over the ladyfingers. Spoon half the mascarpone mixture on top, then add half the raspberries. Repeat the same sequence with the remaining ladyfingers, jam, mascarpone, and raspberries until assembled.
Cover and refrigerate for at least 3 hours or overnight.
Imagine a breakfast-to-dessert treat bursting with three kinds of chocolate—gooey, indulgent, and utterly irresistible. Pair with hot fudge, tangy fresh fruit, or a creamy white chocolate yogurt sauce for playful decadence. Start by preparing a velvety batter that includes high-quality cocoa powder for depth and a hint of espresso to intensify the chocolate notes. Fold in a generous handful of chocolate chips and white chocolate chunks so they melt into gooey pockets as the pancakes cook. Stack the pancakes high, brushing each layer with a thin spread of chocolate-hazelnut spread or a smear of whipped chocolate butter for extra richness.
Top your stack with a warm chocolate ganache made from dark chocolate and cream, or a white chocolate syrup (recipe below), allow it to cascade down the sides. Garnish with a dusting of powdered sugar, shaved chocolate, or a few fresh berries to cut through the richness. Serve with a side of whipped cream or vanilla ice cream for an over-the-top experience.
Triple Chocolate Pancakes are not just a dessert for breakfast; they’re a celebration of chocolate in three complementary forms. Whether you’re hosting a brunch, treating someone special, or simply craving a luxurious morning indulgence, these pancakes deliver comfort and decadence in every forkful.
Ingredients
1-1/2 cup all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon of baking powder
1 teaspoon of baking soda
¼ cup sugar
¾ cup milk
½ cup buttermilk
3 tablespoons butter, melted and cooled
2 eggs, separated
½ teaspoon salt
3 ounces bittersweet chocolate chips
3 ounces white chocolate, chopped
Purchased or homemade Hot Fudge sauce
Process
Mix first 5 dry ingredients in a bowl, set aside
In a large bowl, whisk together milk, buttermilk, egg yolks, and cooled melted butter until smooth.
Add flour to the milk/buttermilk mixture and mix well
Put egg whites in another bowl and beat until stiff peaks form
Fold a small amount of beaten egg white into the chocolate batter, then add the remaining egg white and fold until mixed.
Add the bittersweet chocolate chips and white chocolate chips to the batter
Heat the skillet and spray it with cooking spray
Pour about 2 tablespoons of batter onto the skillet and cook on medium-low heat until tiny bubbles appear on the top, flip and cook for one minute more.
Keep cakes warm in a 250° F oven until all cakes are finished cooking.
White Chocolate Yogurt Sauce
Ingredients
6 oz White Chocolate chopped
¼ cup plain yogurt
Process
Put the chopped white chocolate in a microwave-safe bowl and melt it, stirring every 10 seconds.
When melted, remove from heat and let cool slightly, beat in the yogurt until smooth and shiny. Serve cakes with hot fudge sauce and White Chocolate Sauce. Yummy
Chicken saltimbocca dances between rustic charm and joyful indulgence. Imagine feather-thin chicken cutlets cloaked in salty prosciutto and studded with bright sage, sizzling in butter or olive oil until edges crisp and aromas pop. A cheeky splash of dry white wine or a spritz of lemon lifts pan juices into a glossy, lively sauce that winks at your taste buds without stealing the show. Each bite delivers contrast: the prosciutto’s savory-sweet snap, the sage’s herbal pep, and chicken so tender it practically sighs. Textures play together—crisp, juicy, and silky—making every forkful a little celebration of simple, spirited cooking.
Ingredients
Serves 4
2 boneless, skinless large chicken breasts, butterflied and pounded to ¼-inch thickness
Salt and freshly ground black pepper
4 fresh sage leaves
4 thin slices of prosciutto
¼ cup all-purpose flour for dredging
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
¼ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
½ cup chicken stock (low sodium)
Optional: parsley, fresh lemon juice, or cream for finishing the sauce
Process
To prepare the chicken, slice chicken breasts horizontally into thin cutlets. Pound between wax paper to a uniform thickness and pat dry. Season both sides with salt and pepper.
Place a slice of prosciutto on the cutlet, then a sage leaf, and secure with a wooden toothpick. Dredge the plain side in flour, shaking off excess.
3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Place the chicken, prosciutto, and sage, side down, and sear for 2–3 minutes, until golden. Turn the chicken and cook 2–3 more minutes, until the internal temperature reaches 165°F (74°C). Remove from the skillet and keep warm.
Deglaze the pan with white wine, scraping up browned bits. Add chicken stock and simmer until reduced, about 5 minutes. Remove from heat and swirl in remaining butter (and optional lemon juice or cream) to create a silky sauce.
Return chicken to the pan briefly to coat with sauce. Serve immediately with the prosciutto and sage side up, and remove the toothpick. Spoon sauce over the top. Garnish with parsley.
Notes
Use thin chicken cutlets for quick, even cooking.
Fresh sage is essential for authentic flavor.
Prosciutto can be substituted with pancetta if desired.
For a richer sauce, add a splash of cream or a small amount of butter at the end.
Serve with roasted vegetables, creamy polenta, pasta, or a light salad to balance the richness.
Chicken saltimbocca can be prepped ahead by layering chicken, prosciutto, and sage, then refrigerating until ready to cook.
This dish is elegant yet quick, typically ready in 20–30 minutes, and delivers a restaurant-quality Italian flavor at home
How to Butterfly a Chicken Breast:
If the chicken breast has skin attached, loosen it with your fingers and remove.
Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Step-by-step guide to butterfly and flatten a chicken breast for cooking.
These cheese-stuffed chicken rolls are a harmonious blend of tender poultry, melted cheese, and bright tomato sauce. Boneless chicken breasts are carefully pounded thin, layered with fresh spinach leaves and a flavorful cheese filling for savory depth—then rolled tightly, secured, and lightly seared to develop color. The rolls finish in a simple tomato sauce made from ripe tomatoes, garlic, olive oil, and fresh herbs, which infuses the chicken with acidity and aromatic complexity as it simmers.
The contrast between the golden exterior and the molten, gooey interior is what makes this dish especially appealing. Each slice reveals a ribbon of cheese that complements the juicy chicken, while the tomato sauce cuts through the richness, adding brightness and moisture. Texturally, the dish balances tender meat, silky cheese, and a velvety sauce, making it satisfying and approachable. Serve with any pasta or polenta.
Ingredients:
1 can of Italian plum tomatoes, drain the sauce into a cup, and chop the tomatoes
1 small can of tomato sauce
2 garlic cloves, grated or pressed
1 green bell pepper, finely chopped
1 medium onion, finely chopped
¼ teaspoon dried oregano
¼ teaspoon freshly ground pepper
4 skinless, large boneless chicken breasts
2 cups of fresh spinach leaves
1 egg, beaten
½ cup ricotta cheese
1 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
Process
Preheat oven to 350° F.
Combine the tomato sauce and the liquid from the canned tomatoes until you have ½ cup.
In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes – stirring occasionally.
Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness (see Note)
In a small bowl, beat the egg, then blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese, and parsley.
Place fresh spinach leaves onto each flattened chicken breast. Spread 2 tablespoons of the filling over each piece, roll the chicken tightly, and secure with a toothpick or kitchen twine.
Sear each chicken breast in 1 tablespoon of olive oil over medium-high heat until browned on both sides.
Spoon half the tomato sauce into an 8-inch square baking dish. Arrange chicken rolls in the baking dish. Pour remaining sauce over chicken. Sprinkle the remaining mozzarella cheese on top. Bake for 40 minutes or until an instant-read thermometer reads 165°F.
Notes:
The culinary term “to butterfly” means splitting a food, almost—but not completely—through. It’s a technique used for everything from shrimp to turkey breast. The two halves are then opened so they resemble a butterfly. With a chicken breast, it’s more like cutting the chicken breast horizontally so it opens up like a book.
How to Butterfly a Chicken Breast:
If the chicken breast has skin attached, loosen it with your fingers and remove.
Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Warm, comforting, and richly flavored, this savory mushroom and tortellini dish celebrates the earthy depth of wild mushrooms paired with pillowy cheese-stuffed tortellini. Quartered mushrooms are gently sautéed with garlic and shallot until golden, then deglazed with a splash of Marsala wine to lift the caramelized fond. A touch of fresh rosemary infuses the pan with herbal warmth while a knob of butter and a drizzle of olive oil round out the mouthfeel, creating a silky coating that clings to each pasta parcel.
The tortellini are cooked al dente and folded into the mushroom mixture, allowing the pasta to absorb the savory pan juices. Finishing the dish with a swirl of cream or a generous handful of grated Parmesan adds luminosity and salt-balanced richness, while a squeeze of lemon and a scattering of chopped parsley brighten the overall profile and cut through the creaminess.
Ingredients
5 tablespoons olive oil
1 pound of white mushrooms – cleaned & quartered or mushrooms of your choice
1 pound of portabella mushrooms – cleaned & quartered
4 large garlic cloves
2 cloves sliced thin
2 cloves minced (set aside)
1 medium shallot, thinly diced
1-1/2 teaspoons of fresh minced rosemary
½ cup dry Marsala wine
3 tablespoons of balsamic vinegar
1 cup of minced green, yellow, and red peppers
1 package of frozen or fresh Tortellini or pasta of your choice
2 tablespoons of butter, melted
1/3 cup freshly grated Parmesan cheese
2 large garlic cloves, grated or minced
Process
Bring a large pot of salted water to a boil for the pasta.
In a very large skillet, heat 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper,
Cook over high heat, stirring until the mushrooms are browned all over, about 2 – 3 minutes.
Add the sliced garlic, shallot, peppers, and rosemary; cook, stirring, until fragrant, about 2 minutes. Add the Marsala wine and cook until nearly evaporated,
Add the balsamic vinegar and cook, stirring for 30 seconds.
Stir in the minced garlic and the remaining 3 tablespoons of olive oil, then season with salt and pepper. Cover and keep warm.
Prepare pasta according to directions
After draining the pasta, return it to a large bowl and stir in the melted butter and mushroom mixture. Stir in 1/3 cup of fresh Parmesan cheese until melted. Garnish with chopped parsley and a swirl of fresh cream if desired.
This dish is versatile and approachable: serve it over a bed of fluffy couscous or herbed rice to soak up the flavorful juices, or pair it with roasted vegetables and a crisp salad for a lighter meal. A drizzle of extra-virgin olive oil and a sprinkle of chopped fresh herbs such as dill or parsley add brightness and tie the components together. For an added layer of flavor, a splash of white wine or a smear of Dijon mustard can be included in the filling or pan sauce.
Perfect for weeknight dinners yet elegant enough for entertaining, spinach-and-feta–stuffed chicken balances comfort and sophistication. It’s a reliable crowd-pleaser that highlights simple, high-quality ingredients and straightforward technique, delivering a satisfying plate with minimal fuss.
Ingredients
1 package of fresh spinach
1 cup Feta cheese, crumbled (you can use flavored)
½ cup fresh grated Parmesan cheese
1 egg
1 onion, minced
1/4 teaspoon of Salt and Pepper to taste
6 large boneless chicken breasts
2 tablespoons of olive oil
1 tablespoon of butter
Process
Preheat oven to 325°F.
Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
Sear chicken breasts in a mix of olive oil and butter until lightly browned on both sides, about 3 minutes total. They do not need to be fully cooked; they will finish cooking in the oven.
In a bowl, combine the spinach, feta cheese, parmesan, egg, onion, salt, and pepper.
Stuff the mixture evenly inside the chicken breast, then use a couple of toothpicks to close each pocket.
Place chicken breasts in a baking dish and bake 20–25 minutes, or until internal temperature reaches 165°F (74°C). Let rest briefly before serving.
Alternative method to sear Stuffed Chicken Breasts
Heat a large oven-safe skillet or cast-iron skillet over medium-high heat. Add the olive oil, then add the stuffed chicken and sear until lightly golden brown, about 3 minutes per side.
Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes.
Call them old-fashioned if you like, but these stuffed cabbage rolls are pure comfort food with a wink. Once you master the roll, you can unleash creativity: swap meats, try different grains or surprise fillings — the cabbage is your edible envelope. Picture warm Polish Golabki like my mom’s: a cozy mix of ground beef and pork with rice, baked in a savory tomato bath until everything sings.
The history is a tasty mystery: cabbage rolls have been travelling kitchens for millennia, picking up local personalities along the way. Some say they started in Turkey and wandered north, becoming Eastern European favorites. In Ukraine you’ll find buckwheat inside; in China, minced chicken with shiitake; in Egypt, spiced lamb. Polish Golabki often use beef or pork with rice or barley, finished with tomato sauce or a dollop of sour cream. Each version feels like a hug from another culture — simple, homey, and endlessly adaptable.
Ingredients
1 medium head cabbage (3 pounds)
1/2-pound uncooked ground beef
1/2-pound uncooked ground pork
1 egg, beaten
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup cooked long grain rice (See Note)
3 tablespoons of fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon of dill weed (or marjoram)
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained or your favorite marinara sauce
Process
Preheat oven to 350°F.
Boil a whole head of cabbage until the outer leaves loosen and can be easily removed from the core.
Set aside 12 large leaves for rolls. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, egg, onion, rice, parsley, salt, dill, and cayenne; mix well.
Place about 1/4 cup of the meat mixture on a cabbage leaf. Fold the leaf sides over the filling, then roll from the cut end until sealed. Repeat with remaining leaves and filling.
Slice the remaining cabbage; place in a Dutch oven. Place the cabbage rolls seam-side down on the sliced cabbage.
Combine the canned tomatoes and remaining tomato sauce; pour over the rolls. Cover and bake until cabbage rolls are tender, about 1-1/2 hours.
Note: Use precooked rice or another cooked grain (for example, barley, farro, or lentils).
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