Description
This Irresistible Egg, Ham, and Cheese Crepes recipe is a perfect breakfast delight combining thin, tender crepes with a savory filling of fluffy scrambled eggs, high-quality deli ham, and melted cheddar cheese. With a creamy batter resting for optimal texture and a quick skillet finish, these crepes offer a warm, satisfying start to your day that’s both comforting and elegant.
Ingredients
Scale
Crepe Batter
- 1 cup Warm Water
- 1 cup Milk (any kind)
- 3 large Eggs
- 2 tablespoons Unsalted Butter (melted)
- 1 cup All-Purpose Flour
- 2 tablespoons Sugar (optional)
- 1 pinch Salt
Filling and Assembly
- 1 tablespoon Dijon Mustard (optional)
- 8 oz High-Quality Deli Ham (sliced)
- 10 large Scrambled Eggs (mixed with cream or milk)
- 8 oz Medium Cheddar Cheese (shredded)
- Butter (for cooking and sautéing, quantity as needed)
Instructions
- Crepe Preparation: Blend warm water, milk, eggs, melted butter, all-purpose flour, sugar, and a pinch of salt in a blender until the batter is smooth and well combined. Let the batter rest for 15-30 minutes to develop the best crepe texture.
- Cooking Crepes: Heat a skillet over medium-low heat and melt a small amount of butter. Pour 3-4 tablespoons of batter into the skillet and swirl to create a thin, even layer. Cook the crepe for about 1 minute on each side or until golden brown. Stack the cooked crepes and keep them warm while preparing the filling.
- Prepare Scrambled Eggs: In a lightly buttered pan, scramble the eggs mixed with cream or milk until fluffy and fully cooked. Season the eggs as desired, then set aside.
- Assemble Crepes: Brush one side of a warm crepe with Dijon mustard if using. Layer cheese, slices of deli ham, scrambled eggs, and a little more cheese on top. Fold the crepe and roll it up to enclose all the fillings securely.
- Sauté Filled Crepes: In the same skillet, add some butter and sauté the filled crepes over medium-low heat. Cook each side for about 3 minutes until the crepes are golden and the cheese inside is melted and warm.
Notes
- Allowing the batter to rest is essential for tender, flexible crepes.
- You can substitute the ham with turkey or omit it for a vegetarian version.
- Use any cheese you prefer; Gruyere or Swiss are excellent alternatives.
- If you want extra crispiness, cook crepes slightly longer on each side.
- Scrambled eggs can be seasoned with salt, pepper, and herbs like chives for extra flavor.
- Butter or oil should be used sparingly in the skillet to avoid greasy crepes.
