Breakfast Crepes With Ham Vegetables And Egg Recipes

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BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG



Breakfast Crepes with Ham, Vegetables, and Egg image

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

1 ½ cups milk
1 cup all-purpose flour
4 large eggs
3 tablespoons melted butter
1 tablespoon white sugar
¼ teaspoon salt
½ tablespoon vegetable oil
1 ½ cups finely chopped cooked ham
½ cup chopped onion
⅓ cup chopped fresh spinach
¼ cup diced tomato
cooking spray
8 eggs
1 teaspoon chopped fresh parsley, or to taste
salt and ground black pepper to taste

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 EGGS, HAM, AND GRUYERE



Buckwheat Crepes with Eggs, Ham, and Gruyere image

This delicious recipe can be found in "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 8

1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 teaspoon salt
14 large eggs
1 3/4 cups whole milk
8 tablespoons (1 stick) unsalted butter (4 tablespoons melted), plus more for baking dish
12 thin slices French ham
3/4 pound Gruyere, grated

Steps:

  • Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.
  • Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.
  • Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.
  • Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.
  • Using a fork or a whisk, blend remaining 12 eggs, remaining 1/2 teaspoon salt, and 2 tablespoons water in a large bowl. Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low heat. Add eggs and begin stirring with a wooden spoon. Slowly drag the spoon around the bottom and sides of the pan until thickened, about 5 minutes. Continue stirring until eggs have formed loose, moist curds, 3 to 5 minutes more. Remove from heat; set aside.
  • Increase oven temperature to 400 degrees.
  • Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Layer a slice of ham, some of the Gruyere, and about 1/4 cup eggs on top of crepe. Roll crepe and place seam side down in baking dish. Repeat process with remaining crepes. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.

STUFFED CREPES WITH EGGS, CHEDDAR, HAM AND VEGGIES



Stuffed Crepes With Eggs, Cheddar, Ham and Veggies image

A great way to get your children cooking is by including them in the preparation of a weekend family breakfast or brunch. This can be a simple and fun way to involve the whole family. The more kids are exposed to cooking the more fun they will find it. The Registered Dietitians at Dairy Farmers of Canada have developed recipes that identify appropriate steps for parents and kids to divide and conquer meal preparation.

Provided by Mary Jenny

Categories     Breakfast

Time 35m

Yield 6 , 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 cups finely diced vegetables
8 eggs, beaten
2 tablespoons chopped fresh herbs
1 pinch salt & freshly ground black pepper, to taste
6 large thin crepes
6 -12 slices ham
2 cups shredded medium Canadian cheddar cheese

Steps:

  • With supervision, kids can preheat oven to 350 degrees F.
  • Parents dice the vegetables.
  • With supervision, kids can melt 2 tbsp (30 mL) butter in a frying pan over medium heat. Add vegetables and cook for 3 to 4 minutes and remove from pan. In a bowl, mix beaten eggs, herbs, salt and pepper. Melt remaining butter in same pan and cook egg mixture as an omelette or as scrambled eggs.
  • With supervision, kids can cover each crepe with ham. Divide vegetables and eggs among crepes, placing along one edge of each crepe. Sprinkle with cheese and roll up. Place in an ovenproof dish lined with parchment paper.
  • Parents place crepes in the oven for 12 to 15 minutes.
  • Kids can serve with their favourite fresh fruit.
  • More easy and nutritious recipes are available at FamilyKitchen.ca.

Nutrition Facts : Calories 219.4, Fat 18.1, SaturatedFat 8.6, Cholesterol 394.9, Sodium 218, Carbohydrate 0.7, Sugar 0.4, Protein 12.7

CREPES COMPLET ( CHEESE, HAM, AND EGG)



Crepes Complet ( Cheese, Ham, and Egg) image

This is a classic French filling for a meal or snack crepe. I don't like fried eggs, but I like the egg in this. The trick is to get the egg perfectly cooked so that it is cooked through, but still soft and rich. Of course, you can also fill crepes with just ham and cheese, or cheese and vegetables with egg. Cooking time listed here does not include cooking the crepes.

Provided by Nose5775

Categories     Lunch/Snacks

Time 7m

Yield 1 serving(s)

Number Of Ingredients 5

1 prepared crepe (I like Basic Whole Wheat French Crepes)
1/3-1/2 cup swiss cheese or 1/3-1/2 cup gruyere cheese, shredded
1 slice ham (or several small slices)
1 egg
1 tablespoon parsley (optional)

Steps:

  • Lay the crepe flat on a pan or griddle over medium heat.
  • Arrange the cheese and ham on the crepe - make a nest for the egg, and also think about how you plan to fold the crepe and arrange the filling accordingly.
  • Break the egg onto the crepe.
  • Cook for a few minutes until the egg whites are white but very tender, and the yolk cooked but still runny - if you like, fold the crepe and cook for a few minutes on the other side.
  • Remove the crepe to a plate.
  • Garnish with minced parsley, if desired.

Nutrition Facts : Calories 265.4, Fat 19.3, SaturatedFat 9.4, Cholesterol 259.3, Sodium 400.5, Carbohydrate 2.7, Sugar 0.9, Protein 19.4

BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG



Buckwheat Crepes with Ham, Gruyere and Fried Egg image

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

1 1/3 cups whole milk
2 teaspoons granulated sugar
8 large eggs
Kosher salt
1/2 cup all-purpose flour
1/3 cup buckwheat flour
6 tablespoons unsalted butter, melted
12 ounces Gruyere cheese, grated (about 3 cups)
12 slices country ham (about 12 ounces)
Chopped chives, for sprinkling, optional
Confectioners' sugar, for sprinkling, optional
Red currant jelly, for serving, optional

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.

HAM AND EGG CREPE SQUARES



Ham and Egg Crepe Squares image

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

4 Simple Crepes
8 slices black forest ham
4 large eggs
Coarse salt and ground pepper
Chopped fresh chives

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

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