Ham And Egg Crepe Squares Recipes

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 EGG CREPE SQUARES

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.

FRENCH HAM, CHEESE, AND EGG CREPES

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.