Crêpes with Ham, Eggs and Cheese
Batter
2 Large Eggs
1 1/4 cups whole Milk
1 cup all-purpose Flour
1 tbsp melted unsalted Butter or Vegetable Oil, plus more for cooking
Pinch Kosher Salt
1 tbsp minced Fresh Herbs, such as Parsley, Tarragon, Chervil, or Chives
Filling
2 tbsp unsalted Butter
8 large Eggs
Kosher Salt and Freshly ground Black Pepper
8 Slices Ham
8 ounces Grated Gruyère or another melting Cheese
🍴Serves: 4
⏰Prep Time: 45 min
⏱️Cook Time: 20 min
🥣Instructions
1. Combine Eggs, Milk, Flour, melted Butter or Oil, Salt in a Blender. Start the blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add the Herbs, (if using) and pulse to combine. Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.
2. Heat a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with Oil or Butter, using a paper towel to wipe out the excess.
3. Hold the pan’s handle in one hand and pour 3 to 4 tablespoons batter, swirling and tilting pan immediately to spread batter in a thin, even layer over the bottom of the pan.
4. Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of the Crêpe. Grab that edge with the fingers of both hands and flip the Crêpe. Cook on second side for 15 seconds, then transfer to a plate. Repeat with the remaining batter.
5. Melt 1 teaspoon of Butter in a 10-inch nonstick pan over medium-heat. Add Eggs and cook until whites are set but yolks are still runny. Season to taste with Salt and Pepper and transfer to a plate.
6. Melt 1/2 teaspoon of butter in the same pan and add a Crêpe. Spread 1 tablespoon of grated Cheese in the center of the Crêpe, top with Ham then set a fried Egg on top. Fold the sides of the Crêpe in to cover the Egg, leaving the Egg Yolk exposed. Cook, swirling, until crisped at the bottom, then transfer to a warmed plate. Repeat with the remaining Crêpes. Garnish with Chives and serve immediately.
