Description
Indulge in these irresistible egg, ham, and cheese crepes that combine thin, delicate crepes with a savory filling of fluffy scrambled eggs, high-quality deli ham, and melted cheddar cheese. Perfect for a delightful breakfast or brunch, these crepes are cooked on the stovetop for a golden, buttery finish.
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)
Instructions
- Crepe Preparation: In a blender, combine warm water, milk, eggs, melted butter, all-purpose flour, sugar, and a pinch of salt. Blend until the batter is smooth and homogeneous. Let the batter rest for 15 to 30 minutes to allow the flour to fully hydrate and ensure a tender crepe texture.
- Cooking Crepes: Heat a skillet over medium-low heat and melt a small amount of butter. Pour 3 to 4 tablespoons of the batter into the skillet, swirling the pan to spread the batter into a thin, even layer. Cook for about 1 minute or until the edges are golden and the bottom is lightly browned, then carefully flip and cook the other side for about 1 more minute. Stack cooked crepes and keep them warm.
- Scramble Eggs: In a lightly buttered pan, scramble the 10 eggs mixed with cream or milk over medium-low heat. Cook until fluffy and fully set but still moist. Season as desired and set aside.
- Assembly: Take a warm crepe and brush one side with Dijon mustard, if using. Add a layer of shredded cheddar cheese, then place sliced ham over the cheese. Spoon the fluffy scrambled eggs on top of the ham and sprinkle a little extra cheese to help seal the filling.
- Finish Sautéing: Fold and roll the crepe to enclose the filling, forming a neat pocket. In the same skillet, melt some butter over medium-low heat and sauté the filled crepes for about 3 minutes per side or until the outside is golden brown and the cheese is melted inside. Serve warm for a comforting breakfast treat.
Notes
- Allowing the batter to rest is key for tender crepes.
- Use medium-low heat to avoid burning the crepes and to cook them evenly.
- Customize the filling by adding herbs or vegetables like sautéed spinach or mushrooms.
- If you prefer, the Dijon mustard can be omitted or replaced with honey mustard or mayonnaise for different flavor profiles.
- This recipe makes about 12-14 crepes depending on size, perfect for 4 servings.
