Description
Enjoy a delightful breakfast with these irresistible Egg, Ham, and Cheese Crepes. Thin, tender crepes are filled with fluffy scrambled eggs, savory deli ham, and melted cheddar cheese, then lightly sautéed to golden perfection. Perfect for a cozy weekend brunch or a special morning treat.
Ingredients
Scale
Crepe Batter
- 1 cup Warm Water
- 1 cup Milk (any kind)
- 3 large Eggs
- 2 tablespoons Unsalted Butter (melted)
- 1 cup All-Purpose Flour
- 2 tablespoons Sugar (optional)
- 1 pinch Salt
Filling and Assembly
- 1 tablespoon Dijon Mustard (optional)
- 8 oz High-Quality Deli Ham (sliced)
- 10 large Eggs (for scrambling, mixed with cream or milk)
- 8 oz Medium Cheddar Cheese (shredded)
- Butter (for cooking and sautéing crepes)
Instructions
- Crepe Preparation: Blend warm water, milk, large eggs, melted butter, all-purpose flour, sugar, and a pinch of salt in a blender until smooth. Allow the batter to rest for 15-30 minutes to enhance the texture.
- Cooking Crepes: Heat a skillet over medium-low heat and melt a small amount of butter. Pour 3-4 tablespoons of batter into the skillet, swirling to create a thin layer. Cook until golden brown, about 1 minute on each side. Stack the finished crepes and keep warm.
- Scramble Eggs: In a lightly buttered pan, scramble the eggs until fluffy. Season as desired and set aside; these will be the filling for your crepes.
- Fill Crepes: Brush one side of a warm crepe with Dijon mustard. Layer on cheese, ham, scrambled eggs, and a bit more cheese. Fold the crepe by rolling it up to enclose the filling.
- Sauté Filled Crepes: In the same skillet, sauté the filled crepe pockets in butter over medium-low heat until golden and heated through, about 3 minutes per side.
Notes
- Resting the crepe batter is important for light and tender crepes.
- Use high-quality deli ham for best flavor.
- Dijon mustard adds a subtle tang but can be omitted if preferred.
- Be careful not to overcook the scrambled eggs to keep them moist and fluffy.
- Keep cooked crepes warm by stacking and covering them with foil or a clean towel.
