Easy Sunday Brunch Recipe that your family will love. You can prepare the savory crepes the night before and assemble and bake off these crepes in the morning for a quick brunch.
Ingredients for the Savory Crepe Batter:*
2 large eggs
3/4 cup whole milk
1/2 cup water
1 cup flour
3 tablespoons grapeseed oil, plus more for greasing the pan
1 teaspoon sugar
1/2 teaspoon kosher salt
2 tablespoons white wine**
Ingredients for Fillings:
8 slices deli ham, thinly sliced
4 large eggs
3/4 cup grated mozzarella cheese
Chopped fresh chives, for garnish
No nutrition information available
To Prepare the Crêpes:
In a blender, add all of the ingredients and blend for 10 seconds. Then, place the crêpe batter in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.
Heat a 9-inch crêpe pan, or a non-stick pan on medium low heat. Add 1 teaspoon oil to coat. Wipe excess oil with kitchen paper towel. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Alternatively, you can use a crepe spreader as shown in the video.
Cook about 2 minutes and flip the crêpe. Cook the other side for another 30 seconds to 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done.
To Prepare the Filled Crêpes:
Preheat oven to 350 degrees F. Spray a foil lined baking sheet with non-stick spray. Place 4 pieces of crepe on the baking sheet in a single layer. Evenly divide the cheese in the center of each crepe to make a 3 by 3-inch square. Place sliced ham on the edges of the cheese perimeters. Crack 1 egg into center of each; fold edges toward center.
Bake until egg white is set and yolk is still runny, about 12 minutes. Top with chives and enjoy!
*Note: This batter should make 10 (9-inch) crepes. You can freeze the remaining cooked crêpe for later.
**Note: The wine will be evaporated during the cooking process. But if you prefer not to use wine, you can replace with same amount of water.