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Ham and Egg Crepes
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Ham and Egg Crepes #festfoods

Crepes are all the rage these days, ranging from sweet to savory.  At the farmer’s market a few weeks ago, a local restaurant was serving up savory crepes with poblano peppers and shredded pork and sweet crepes with Nutella and bananas {YUM}!  Since then, I have been craving crepes - They are so versatile that you can put just about anything in them for a quick and delicious meal.  Today, we are serving up simple Ham and Egg Crepes that are perfect for a weekend breakfast, and can even be reheated the next day! What exactly is a crepe?  Well, it is basically a thin pancake {there is no baking powder or soda, so it doesn’t rise like a pancake} that originates in France.  The cool thing about them is that they use standard ingredients, and you can make a large batch and freeze them for later use {double win}! Ham and Egg Crepes

Start by whisk together the milk, flour, water, eggs, butter and salt.  My batter was really lumpy, so I tossed it in a blender. Ham and Egg Crepes

Blend until perfectly smooth {no one likes lumpy batter}… Ham and Egg Crepes

Place a 10-inch nonstick skillet on stove over medium-high heat and coat with cooking spray.  Add just enough batter to thinly coat the bottom of the skillet, swirling to coat.  Cook until edges begin to dry, about 1 minute.  Flip crepe and continue to cook about 15-30 seconds more; transfer to wax or parchment paper {don’t judge me for making oddly shaped crepes}.  Repeat process with cooking spray and remaining batter, stacking each crepe between pieces of parchment paper.  Like I said, you can place these in a Ziploc baggie and freeze them for up to 2 months {Perfect for marrying leftover meat, cheese and veggies when I don’t have time to cook}! Ham and Egg Crepes

Using the same skillet and cooking spray, cook just the bottom side of 8 eggs (top should still be raw).  Divide ham and cheese evenly among crepes.  Add fried egg to each.  Fold each crepe into quarters and transfer to baking dish {If you are having trouble with keeping the crepes folded in, use a toothpick.  Once they are baked, the melty cheese becomes the perfect glue for holding them together}.  Bake until cheese is melted and egg is cooked on top. Ham and Egg Crepes

Garnish with green onion and serve! {Place the leftovers in airtight containers and send in your kid’s lunchbox with an apple for a perfectly balanced meal J} Ham and Egg Crepes

Ham and Egg Crepes

 Ingredients:

Crepes:

  • 1 cup + 2 Tbsp. skim milk
  • 1 cup all-purpose flour
  • ¼ cup + 2 Tbsp. water
  • 2 large eggs
  • ⅛ tsp. salt
  • ¼ cup unsalted butter, melted
  • Cooking spray

Filling:

  • 8 large eggs
  • 5 oz. black forest ham slices
  • ½ cup shredded part-skim mozzarella or gruyere cheese
  • ¼ cup green onion, sliced (optional)

 

Directions:

  1. Preheat oven to 400°F.
  2. In a blender, puree milk, flour, water, eggs, butter and salt.
  3. Place a 10-inch nonstick skillet on stove over medium-high heat. Coat skillet with cooking spray.  Add just enough batter to thinly coat the bottom of the skillet, swirling to coat.
  4. Cook until edges begin to dry, about 1 minute. Flip crepe and continue to cook about 15-30 seconds more; transfer to wax or parchment paper.  Repeat process with cooking spray and remaining batter, stacking each crepe between pieces of parchment paper.
  5. Using the same skillet and cooking spray, cook just the bottom side of 8 eggs (top should still be raw).
  6. Divide ham and cheese evenly among crepes. Add fried egg to each.  Fold each crepe into quarters and transfer to baking dish.  Bake until cheese is melted and egg is cooked on top.  Garnish each with green onion (optional) and serve.

 

Yield: 8 servings

Per Serving*: Calories 240, Total Fat 13g (Saturated 6g, Trans 0g), Cholesterol 260mg, Sodium 370mg, Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 3g), Protein 15g, Vitamin A 10%, Vitamin C 0%, Calcium 10%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find us on FacebookInstagram and Twitter.

Ham and Egg Crepes

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.  

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