HAM AND CHEESY EGG CREPES WITH MUSTARD SAUCE
Steps:
- For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
- For the mustard sauce: Whisk together the creme fraiche, Dijon, whole-grain mustard and some salt and pepper in a bowl. Set aside.
- Mix the parsley, chives and dill into the crepe batter. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
- For the ham and cheesy egg filling: Put the crepes on a plate. Smear each one with a little mustard sauce (leaving some for topping each crepe too), scatter some cheese on top and then put 2 pieces of ham over the cheese.
- Whisk the eggs in a bowl with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, until soft curds form, 2 to 3 minutes. Just before they set, stir in some salt.
- Spoon some scrambled eggs over each crepe, leaving a 2-inch border at the top and bottom, then smear on a bit more sauce and scatter on some parsley leaves. Fold the crepes over the eggs so the edges meet in the center and serve immediately.
HAM AND BRIE CREPES
Steps:
- For the crepes: Add the eggs, milk, club soda and a pinch of salt to a blender and process until completely combined. Pour in the 3 tablespoons melted butter, then add the flour and blend until smooth. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using.
- Melt about 1/2 teaspoon butter in a small nonstick saute pan over medium heat. The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
- Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom. This will take a little practice; even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
- When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter in the pan as needed.
- For the ham and Brie crepes: Preheat the oven to 300 degrees F.
- Divide the ham and cheese evenly among 8 crepes (save the remaining crepes for another use). Roll each crepe and place on a sheet pan fitted with a rack. Bake to melt the cheese and warm the ham, 6 to 8 minutes.
- Heat a nonstick skillet over medium-high heat and add olive oil to coat. Crack the eggs in the skillet (you can do this in batches if you prefer). Cook until the whites are just set, a minute or two. Remove from the heat and set aside.
- Whisk to combine the shallots, vinegar, Dijon, and 1/2 cup olive oil in a medium bowl. Dress the greens lightly and set aside.
- Plate 2 crepes on each of 4 serving plates and top each with 1 egg and a handful of the dressed greens. Enjoy!
BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG
Enjoy ham, veggies, and eggs in a delicate crepe for a scrumptious breakfast!
Provided by Caitlin Perszyk
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.
- Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
- Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
- Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 17.4 g, Cholesterol 286 mg, Fat 17.8 g, Fiber 0.7 g, Protein 16.7 g, SaturatedFat 7.3 g, Sodium 565.2 mg, Sugar 4.9 g
BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG
Buckwheat crepes are a staple in Brittany, France and eaten at all times of the day. This one is perfect for breakfast paired with some jam or equally lovely as lunch served with a well-dressed mustardy salad.
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F and lightly grease 2 baking sheets with butter.
- Add the milk, granulated sugar, 2 of the eggs and 1/4 teaspoon salt to a blender and blend until smooth. Add the all-purpose flour, buckwheat flour and 2 tablespoons of the butter and blend until smooth, about 1 minute. Transfer the mixture to a bowl. (See Cook's Note.)
- Heat a 12-inch nonstick skillet over medium heat. Brush with butter, add 1/2 cup of the batter and tilt the skillet to swirl the batter evenly over the skillet. Cook until the bottom of the crepe is firm and the edges lift from the skillet, about 2 minutes. Flip and cook until the other side is firm, about 30 seconds. Transfer to a plate and cover with a paper towel. Repeat with the remaining batter, brushing the skillet with butter each time. Wipe out the skillet after the last crepe and reserve for later use.
- Transfer a crepe to a work surface and top with 1/2 cup of the cheese, leaving a 1 1/2-inch border all the way around. Top with 2 slices of ham. Fold the top and bottom borders in toward the center, pressing the crepe into the ham so that it sticks. Repeat with the right and left borders to create a square. Transfer the crepe to one of the prepared baking sheets using a spatula. Repeat with remaining crepes, cheese, and ham. Bake until the crepes are warm and the cheese is melted, about 10 minutes.
- Meanwhile, heat the remaining butter in the reserved skillet over medium heat. Crack the remaining 6 eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 4 minutes.
- Top each crepe with a fried egg. Sprinkle with chives before serving, or sprinkle with confectioners' sugar and serve with red currant jelly.
EGG, HAM AND CHEESE CREPES BENEDICT
To make this a quick and easy dish, I just purchase Knorr brand dry packages of Hollandaise sauce, or you can make your own, if you have any dried tarragon add in a pinch to the sauce. This complete recipe can be doubled. When you are making your crepes, make an extra batch and freeze for the next time you make this recipe, you are going to want to make this again!... it's such an easy and delicious brunch or a light lunch if you have the crepes already prepared. You can add in other ingredients that you like to the eggs such as green onions, finely chopped green or red bell peppers etc.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 8 crepes
Number Of Ingredients 9
Steps:
- Prepare the Hollandaise sauce.
- In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste) salt and pepper.
- Heat butter in skillet until hot, sizzling and lightly browned.
- Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven).
- Lay out the crepes, then top with 1-2 slices of ham.
- Divide the egg mixture evenly on top of the ham slices.
- Roll up the crepes and place in a buttered baking dish.
- Brush the rolled crepes with melted butter.
- Place in a 350 degree oven.
- Bake for about 15 minutes, or until lightly browned.
- Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
- Serve immediately.
- Delicious!
Nutrition Facts : Calories 186.9, Fat 15.5, SaturatedFat 7.4, Cholesterol 342, Sodium 145, Carbohydrate 1, Sugar 0.6, Protein 10.5
FRENCH HAM, CHEESE, AND EGG CREPES
from "baking bites" - http://bakingbites.com/2009/08/french-ham-cheese-and-egg-crepes-step-by-step/
Provided by ellie3763
Categories Breakfast
Time 40m
Yield 6 large crepes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Make crepe batter: In a large bowl, combine all ingredients and whisk until very smooth. This can also be done in a food processor. Set batter aside to rest for about 15 minutes before using. Batter can also be covered and refrigerated for up to two days.
- Add some butter or nonstaick spray to a large frying pan (about 12-inches) and heat over high heat. Pour about 1/3 cup crepe batter into the pan and tilt the pan to swirl it around and coat it with a single, even layer. Once the first side cooks, flip the crepe.
- Crack an egg right on top of the crepe. Use a fork to gently break the egg yolk, give the egg a gentle whisk and spread it evenly all over the crepe. If you're worried about hitting the crepe during this step, you can scramble the egg in a bowl and pour it into the center of the crepe, the spread it around. Allow crepe to continue cooking until egg is set. Season with pepper, if desired.
- Spread 2 oz cheese over half the crepe. Allow to melt for 30-60 seconds. Add 2 oz of ham on top of the cheese. Fold crepes in half, covering the ham and cheese side of the crepe with the side that only has egg on it. Fold crepe in half again, making a finished crepe that is 1/4 circle in area and packed with many layers of crepe, cheese, ham and egg.
- Repeat with remaining batter, cheese, and ham.
Nutrition Facts : Calories 565.1, Fat 30.1, SaturatedFat 14.7, Cholesterol 447.4, Sodium 1527.8, Carbohydrate 29.1, Fiber 0.9, Sugar 0.7, Protein 42.1
HAM AND EGG CREPE SQUARES
Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives.
Nutrition Facts : Calories 288 g, Fat 17 g, Fiber 1 g, Protein 19 g
HAM AND CHEESE CREPES
You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
- Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
- Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
- Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
- Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g
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- Melt 1/2 Tbsp butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy and still somewhat moist. Set aside to cool.
- To freeze, wrap each pocket in parchment paper then place in a freezer safe bag. Before serving, thaw in the fridge or microwave in a single layer on high 1 to 2 min for 2-4 pockets just until thawed, then saute in butter over med/low heat 3 min per side.
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