Savory Crepes
Ingredients
The crepe batter
-
½
cup
all-purpose flour
-
½
cup
white whole wheat flour or additional all-purpose flour
-
⅛
teaspoon
kosher salt
-
2
large
eggs at room temperature
-
1 ⅓
cups
nonfat milk at room temperature
-
2
tablespoons
unsalted butter melted and cooled to room temperature
The filling
-
12
slices
thinly sliced black forest ham or prosciutto (about 9 ounces)
-
6
ounces
shredded gruyere cheese or white cheddar cheese (slightly heaping 1 ½ cups)
-
6
large
eggs
-
to taste
kosher salt
-
to taste
cracked black pepper
-
to taste
chopped fresh chives
Instructions
- Prepare the crepe batter by blending the crepe batter ingredients until smooth, then let it sit for 30 minutes.
- Melt butter in a nonstick pan and pour in a small amount of batter, swirling to distribute evenly.
- Cook the crepe for about 1 minute, flip it, and cook for an additional 15 to 30 seconds until set.
- For the skillet method, place a cooked crepe in a buttered skillet, add ham and cheese, then crack an egg on top.
- Fold in the edges of the crepe to create a square and cover, cooking until the egg whites are set.
- For the oven method, place crepes on a baking sheet, top with ham, cheese, and an egg, then bake at 375°F for 7 to 10 minutes.
Nutrition Facts (estimated)
Servings
6 filled crepes
Calories
370
Total fat
20g
Total carbohydrates
20g
Total protein
28g
Sodium
20mg
Cholesterol
284mg
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