Ham and Egg Savory Crepes

Ham And Egg Savory Crepes Submitted by AmyInCA
Ham And Egg Savory Crepes Submitted by AmyInCA
Ham And Egg Savory Crepes Submitted by AmyInCA
Ham And Egg Savory Crepes Submitted by AmyInCA
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 ¾ cup whole milk ½ cup water 1 cup flour 3 tablespoons grapeseed oil, plus more for greasing the pan 1 teaspoon sugar ½ teaspoon kosher salt 2 tablespoons white wine** Ingredients for Fillings: 8 slices deli ham, thinly sliced 4 large eggs ¾ cup grated mozzarella cheese Chopped fresh chives, for garnish

Nutritional information

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 ¼ 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.