Ham N Egg Crepes
Wake up your morning routine with these savory and satisfying Ham N Egg Crepes, a perfect fusion of delicate French crepes and comforting breakfast flavors. Made with a simple batter of all-purpose flour, milk, and eggs, these golden crepes wrap around a hearty filling of fluffy scrambled eggs, smoky diced ham, and melty shredded cheese. The recipe is easy to follow and comes together in just 45 minutes, making it an ideal choice for a leisurely weekend brunch or a quick weekday breakfast indulgence. Topped with a sprinkle of fresh parsley, these crepes are as elegant as they are delicious. Whether you roll them burrito-style or fold them into neat quarters, each bite is packed with bold flavor. Keywords: ham and egg crepes, breakfast crepe recipe, savory crepes, easy brunch ideas.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 3 large eggs
- 2 tablespoons butter (melted)
- 0.25 teaspoons salt
- 1 cup ham (diced)
- 0.75 cup shredded cheese (cheddar, Swiss, or your choice)
- 4 large eggs (for filling)
- 2 tablespoons milk (for filling)
- 1 tablespoon butter (for cooking eggs)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
In a medium-sized mixing bowl, whisk together the flour, milk, 2 eggs, melted butter, and salt until smooth and free of lumps. Let the crepe batter rest for 10-15 minutes.
While the batter rests, prepare the filling. In a small bowl, whisk together 4 eggs and 2 tablespoons of milk. Season with a pinch of salt and pepper.
Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Add the whisked eggs to the skillet and gently scramble them until just set. Remove from heat and set aside.
Stir the diced ham and shredded cheese into the scrambled eggs. Keep the filling warm while you prepare the crepes.
Heat a lightly greased non-stick skillet or crepe pan over medium heat. Pour approximately 1/4 cup of the crepe batter into the pan, swirling it to spread evenly into a thin layer.
Cook for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe carefully using a spatula and cook the other side for about 30 seconds. Transfer the crepe to a plate. Repeat with the remaining batter, stacking the crepes as you go.
To assemble each crepe, place a generous spoonful of the ham and egg filling in the center. Fold the crepe over the filling (either in quarters or rolled like a burrito).
Garnish with chopped fresh parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1635 mg | 545% | |
| Sodium | 4613 mg | 201% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 24.5 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 12.1 mcg | 60% | |
| Calcium | 1320 mg | 102% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
