Herb Crepes with Eggs, Swiss, Ham and Browned Butter
Ingredients
The crepes
-
1 ¼
cups
milk
-
1
cup
all-purpose flour
-
2
large
eggs
-
3
Tbsp
salted butter, melted
-
⅛
tsp
salt
-
1
Tbsp
chopped fresh parsley or other herb of choice
-
10
oz
ham, cut into strips about 2-inches wide
-
¼
cup
salted butter, browned (optional)
The scrambled eggs
-
12
large
eggs
-
½
cup
milk
-
¾
tsp
onion powder
-
¼
tsp
garlic powder
-
to taste
salt and freshly ground black pepper
-
5
oz
shredded Swiss cheese
Instructions
- Blend the crepe batter ingredients and refrigerate for 1 hour.
- Heat a skillet and lightly butter it before pouring in the batter to make crepes, cooking until golden on both sides.
- Blend the scrambled egg ingredients and cook them in a non-stick skillet, stirring frequently until set, then add cheese.
- Assemble the crepes by layering ham and cheesy eggs, then wrap and drizzle with browned butter before serving.
Nutrition Facts (estimated)
Servings
6
Calories
582
Total fat
39g
Total carbohydrates
22g
Total protein
34g
Sodium
952mg
Cholesterol
474mg
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