March 28, 2011

Ham, Cheese and Egg Crepes

A friend made some dessert crepes which got me inspired. I had never made crepes before and thought it was about time to try. In researching, I found a great dinner crepe, a standard combination of ham, cheese, and egg, called "crêpe complete" in France.

This turned out to be pretty easy and very filling and tasty. I had no trouble flipping the crepe or getting it out of the pan. I also had no trouble eating it immediately, as the recipe suggests.


Ham, Cheese and Egg Crepes or Crêpe Complete
from Baking Bites

1 1/3 cups milk
2/3 cup water
1 1/2 cups + 1 tbsp all-purpose flour
4 large eggs
1/4 tsp salt
2 tsp vegetable oil

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.

For filling, per crepe:
1 large egg, beaten
approx. 2-oz Havarti or Swiss cheese
approx. 1 or 2-oz ham

Add some butter or nonstick 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 and pour the beaten egg on top.

Use a fork to gently spread the egg evenly all over the crepe. Allow crepe to continue cooking until egg is set. Season with pepper, if desired.

Spread a layer of cheese over half of the crepe. Allow it to melt for about 30-60 seconds.

Add a layer of ham on top of the cheese. You can use either a single layer of ham or pile up two thin layers.

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.

Serve immediately, either on a plate or wrapped up in a couple of paper towels if you want to brave the hot cheese and eat it “street-style" and start on a second. Skillet heat may need to be lowered slightly for subsequent crepes, but crepes should be nicely browned when finished.

Makes 10 large crepes (14 if using a smaller pan).

1 comment:

Christy said...

Yeah me! :) They look great!