Ham and Egg Savory Crepes

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

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.