In short: a thin crêpe cooked on the grill’s flat plate, filled with potatoes, ham and raclette cheese melted in the pan, then folded in four. Eight crêpes for four people, cooked right at the table.
📲 The videos that inspired this recipe
Chef’s tip
In the mountain valleys, winter splits into two camps: those who want a crêpe night and those who want a raclette night. The raclette crêpe ends the civil war. The unsweetened batter cradles the cheese and catches everything that drips, which makes it your tablecloth’s best friend.
The real secret is timing. The crêpe and the cheese should land on the plate together, like two dancers who have rehearsed. Start the raclette pan a minute before you pour the batter, and you will look like a pro. If the first crêpe is a flop, don’t worry: that’s a tradition older than raclette itself.
| Prep time | 20 minutes |
|---|---|
| Batter resting time | 30 minutes |
| Cook time | 30 minutes |
| Total | 1 hour 20 minutes |
| Servings | 4 people (8 crêpes) (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 250 g all-purpose flour
- 3 eggs
- 50 cl semi-skimmed milk
- 30 g melted butter
- 1 pinch of salt
- 500 g waxy potatoes
- 4 slices of cooked ham
- 500 g sliced raclette cheese
- 12 gherkins
- Freshly ground pepper
- 1 tablespoon of neutral oil for the plate
Preparation
- Make the batter. Put the flour and salt in a mixing bowl, make a well and crack the eggs into it. Whisk while adding the milk little by little, then the melted butter. Let it rest for 30 minutes at room temperature.
- Cook the potatoes. Boil the potatoes for 20 minutes in salted water, then cut them into 1 cm (½ in) cubes.
- Prepare the filling. Cut each slice of ham in half and slice the gherkins into rounds. Set everything out on the table with the cheese.
- Heat the grill. Turn the grill on 10 minutes before the meal and lightly oil the flat plate with a paper towel.
- Start the cheese. Place a slice of raclette in a pan under the heating element, one minute before cooking the crêpe.
- Cook the crêpe. Ladle a small amount of batter onto the plate and spread it with the back of the ladle. Cook for 1 to 2 minutes, flip and cook for 1 more minute.
- Fill and fold. Lay half a slice of ham and some diced potatoes on the crêpe, top with melted cheese, add pepper and the gherkins, and fold in four. Serve right away.
The chef’s tips
- If the batter is lumpy, a quick blitz with an immersion blender fixes it in ten seconds.
- A rested batter is more supple: it folds around the filling without cracking.
- No flat plate? Cook the crêpes in a skillet in the kitchen and keep the grill for the cheese.
- Cut the potatoes small: big chunks tear the crêpe when you fold it.
Variations
- Buckwheat: replace 80 g of the wheat flour with buckwheat flour for a nutty flavor.
- Mountain-style: cured ham and caramelized onions instead of cooked ham.
- Vegetarian: pan-fried mushrooms and fresh spinach instead of the ham.
Which wine to serve?
A crisp white from Savoie, made from Jacquère, or a Chasselas from Valais goes perfectly with the raclette crêpe: their freshness cuts through the richness of the cheese. For those who prefer it, a dry cider stays true to the crêperie spirit.
Frequently asked questions
Can you make the batter the day before?
Yes. Cover it and keep it in the fridge. Whisk it again and add a little milk if it has thickened.
What kind of grill do you need for the raclette crêpe?
A 2-in-1 or 3-in-1 grill with a smooth crêpe plate. On a ribbed plate, the batter runs into the grooves.
How many crêpes should you plan per person?
Two filled crêpes per person make a full meal, three for big appetites.
🧀 The right grill: the 3-in-1 raclette crêpe maker (pans, grill and crêpes), our comparison.
Read also: The raclette crêpe: the hybrid recipe from Switzerland
