Crepes are a nice way to style up breakfast, brunch, or breakfast-for-dinner. You'll have all the awesome flavors of a Western omelet (also known as a Denver omelet) tucked inside a flavorful crepe. Garnish with salsa, sour cream, and additional Cheddar cheese.

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Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
4
Yield:
8 crepes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Crepe Batter:
Crepe Filling:

Directions

Instructions Checklist
  • Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.

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  • Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.

  • Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.

  • Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.

  • Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.

  • Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.

Cook's Notes:

Your crepe batter should be very thin, not like pancake batter. If too thick, add a bit more milk to the batter. If your batter doesn't completely cover the bottom of the pan, just fill in the holes by adding a bit more batter.

Crepes may be prepared in advance and refrigerated in a resealable plastic bag, so then all you need to do is fill them for a quick meal. Just remove the crepes from the refrigerator in advance or place the crepes in a low temperature oven to take the chill off.

Nutrition Facts

528 calories; protein 28.8g; carbohydrates 33.2g; fat 30.9g; cholesterol 519.6mg; sodium 710.9mg. Full Nutrition
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