Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Enjoy ham, veggies, and eggs in a delicate crepe for a scrumptious breakfast!

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Recipe Summary

cook:
35 mins
total:
55 mins
prep:
20 mins
Servings:
8
Yield:
8 crepes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crepes:
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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

298 calories; protein 16.7g; carbohydrates 17.4g; fat 17.8g; cholesterol 286mg; sodium 565.2mg. Full Nutrition
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