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Breakfast Crepes with Ham, Vegetables, and Egg

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19 made it  |  0 reviews   |  1 photos

"Enjoy ham, veggies, and eggs in a delicate crepe for a scrumptious breakfast!"
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55 m servings 298
Original recipe yields 8 servings (8 crepes)


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  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  4. 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.
  5. 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.
  6. 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

Per Serving: 298 calories; 17.8 17.4 16.7 286 565 Full nutrition

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