Egg Ham and Cheese Crepes (Print Version)
# Ingredients:
→ Crepes
01 -
1/2 cup warm water
02 -
1 cup milk, any kind
03 -
4 large eggs
04 -
4 Tbsp unsalted butter, melted
05 -
1 cup all-purpose flour (or 1/2 cup whole wheat flour and 1/2 cup all-purpose)
06 -
1 tsp sugar
07 -
Pinch salt
→ Filling
08 -
1-2 Tbsp dijon mustard
09 -
1/3 lb deli ham, cut into strips
10 -
10 large eggs scrambled with 4 Tbsp heavy cream or milk
11 -
8 oz medium cheddar cheese, shredded
# Instructions:
01 -
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 blender walls.
02 -
Over medium/low heat, melt a dot of butter in a non-stick skillet. Add batter and swirl to cover the bottom (about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in gaps with more batter if needed. Cook until golden on each side (1 min per side). Let crepes cool on a cutting board. Once at room temperature, stack the crepes.
03 -
Melt 1/2 Tbsp butter in a large non-stick pan and cook the scrambled eggs until fluffy but still moist. Set aside to cool.
04 -
Brush one side of a crepe lightly with dijon mustard. Add a pinch of shredded cheese in the center, then layer with ham, eggs, and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll the crepe closed. Repeat with the remaining crepes.
05 -
To serve immediately, saute crepe pockets in butter for 3 minutes per side over medium/low heat until golden brown and heated through. Serve plain or with diced tomatoes, avocado, and hot sauce.
06 -
Wrap each crepe pocket in parchment paper and place in a freezer-safe bag. To serve, thaw in the fridge or microwave in a single layer on high for 1-2 minutes (2-4 pockets) until thawed, then saute in butter over medium/low heat for 3 minutes per side.
# Notes:
01 -
Don't use a scratched nonstick pan. The first crepe may turn out imperfect, which is normal and can serve as a taste test.
02 -
To freeze without parchment paper, keep crepes in a single layer and do not stack without parchment.