Crepes: Ham and Egg

I’ve watched the Food Network chefs try and make crepes all the time, and never tried to make one. My Mom and I  had a dessert crepe with chocolate and banana at the mall one time and we weren’t really impressed. It was ok. I was like why are crepes so popular? They’re nothing special.

When making these this morning I had the heat on too high at first. My first crepe ended up burning and falling apart. I know. I should have taken a picture of that. I lowered the heat and used some non -stick cooking spray every time I made one. That really helped out. You also have to go along the edges of the crepe and kind of go underneath it to get the edges up so that’s it’s easier to flip. They’re kind of like pancakes in a way. They start to bubble in the middle of the batter in the pan.

I also ended up overcooking the first batch of these ham and egg crepes. I was so frustrated because I tried making one again and  when you fold over the sides it doesn’t stick. I used a tooth pick to keep them in place. My egg kind of exploded everywhere on the crepe but it was so good. Maybe dessert crepes are my type? The savory ones I seem to like better.

Ham and Egg Crepe Squares from Everyday Food

per serving: 288 cal, 17 g of fat, 19 g protein, 16 g carbs, 1 g of fiber | 8 points +

  • 1 cup flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 4 large eggs
  • 3 tablespoons melted butter
  • 9 thin slices ham
  • 9 eggs
  • Chopped fresh parsley
1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds.  Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter.  Add 1/3 cup batter and swirl to completely cover skillet.  Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3.  Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over.  Cook another minutes and then slide out of skillet onto wax paper.  Repeat until all crepes are done.  You should have about 9 when you are done.
4. Preheat oven to 350.  Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet).  Place am slice in center of crepe and carefully crack egg onto ham.  Fold edges of crepe toward center, using the egg white as a kind of glue.  Season with salt and pepper and bake until egg white is set, about 10-12 minutes.  Sprinkle with chopped parsley and serve at once.

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