HAM AND CHEESE CREPES
Ham and Cheese Crepes are one of the most famous French street foods. A simple batter of flour, milk, eggs and butter, combine to make perfect crepes. Stuff them up with sliced ham and melted cheese, and you'll be immediately transported of a French street corner.
Provided by Edyta
Categories Lunch
Time 20m
Number Of Ingredients 7
Steps:
- Add eggs, flour, milk, water and melted butter to the blender and mix well together. Place the batter in a fridge for 1/2 hour
- Brush non stick 10 inches skillet with butter and heat it up
- Using a ladle pour one ladle of batter on a pan and swirl around to cover all bottom of the pan with the crepes batter
- Cook it for about a minute
- Using spatula flip it and cook for a minute on the other side
- Add slice of cheese and slice of ham, fold and cook for another minute until the cheese is melted
- Continue with the remaining batter, ham and cheese until all are used.
- Enjoy.
Nutrition Facts : Calories 349 kcal, Carbohydrate 17 g, Protein 18 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 120 mg, Sodium 598 mg, Sugar 1 g, ServingSize 1 serving
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
CHEESY HAM & EGG HAND PIES
Provided by Ree Drummond : Food Network
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
- Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
- Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
- Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
- Serve hot and 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
HAM 'N' CHEESE CREPES
"The beauty of these crepes is that they can be cooked ahead and stored in the freezer until you need them," explains Marion Lowery of Medford, Oregon. "I thaw a few at a time, roll them with ham and cheese and serve them for breakfast, lunch or a quick snack."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes. , To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
Nutrition Facts :
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
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 CHEESE CREPES
Make and share this Ham and Cheese Crepes recipe from Food.com.
Provided by Patty Mae
Categories Ham
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut tough ends off asparagus spears. Steam until just tender.
- Immediately plunge spears into iced water and let sit for about 5 minutes.
- Drain and cut into 1-inch pieces; set aside.
- Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
- Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
- Add half-and-half and milk and whisk until smooth.
- Continue cooking, stirring frequently, until sauce thickens.
- Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
- Add the remaining cheese to the sauce and stir until cheese is melted.
- Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
- Remove 1 cup of sauce and keep warm until ready to serve.
- Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
- Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
- Roll up crepe and place on a platter seam side down.
- Repeat with remaining crepes.
- Pour the reserved sauce over the filled crepes.
- Sprinkle the finished crepes with reserved cheese and the parsley.
- Serve immediately.
Nutrition Facts : Calories 589.8, Fat 42.7, SaturatedFat 23, Cholesterol 159.9, Sodium 622.9, Carbohydrate 14.2, Fiber 2.7, Sugar 2.5, Protein 37.1
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