Egg, Ham and Cheese Crepes Recipe
Total Time
90 minutes
Prep Time
90 minutes
Rating
4.91 out of 5 stars
(60)
Ingredients
10-12 crepe pockets
- Ingredients for Crepes:
- ½ cup warm water
- 1 cup milk (any kind)
- 4 large eggs
- 4 Tbsp unsalted butter, melted, plus more to sauté
- 1 cup all-purpose flour (you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose)
- 1 tsp sugar
- Pinch of Salt
- Ingredients for Filling:
- 1-2 Tbsp dijon mustard
- 1/3 lb Good quality deli ham, cut into strips
- 10 large eggs scrambled with 4 Tbsp heavy cream or milk
- 8 oz medium cheddar cheese, shredded
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Preparation
Step 1
In the bowl of a blender, combine all ingredients for crepes in the order listed. Blend until smooth (1 min). Scrape down the sides with a spatula if you see any flour clinging to the walls of your blender.
Step 2
Over medium/low heat, melt a dot of butter in a good non-stick skillet. Add batter and quickly swirl to cover the bottom (about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked.
Step 3
Melt 1/2 Tbsp butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy and still somewhat moist. Set aside to cool to room temp.
Step 4
Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs, and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes.
Step 5
To serve right away, saute in butter 3 min per side over med/low heat until golden brown on both sides and warmed through. Serve plain or with diced tomatoes, avocado, and hot sauce.
Step 6
To freeze, wrap each pocket in parchment paper then place in a freezer-safe bag. Before serving, thaw in the fridge or microwave in a single layer on high 1 to 2 min for 2-4 pockets just until thawed, then saute in butter over med/low heat 3 min per side.
Step 7
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Chef's notes
Don't use a nonstick pan that is scratched up and looking like it should be retired for camping use.
The first crepe always turns out ugly for me - I'm not sure why, so don't panic and consider this your taste test!
It's ok to freeze without the parchment paper, but you have to keep them in a single row, do not stack without parchment paper.
