Saturday, September 17, 2011

Crepe Squares with Ham and Egg Inside

Ham and Egg Crepe Squares
1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1 1/2 cups milk

4 large eggs

3 tablespoons melted butter

9 thin slices ham

9 eggs

Chopped fresh parsley

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.

2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.

3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.

4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place am slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

Recipe and entertaining dialogue found here. I will omit the sugar if I ever make this recipe. Wouldn't it be a nice dish for a Sunday breakfast or brunch tomorrow? Why not plan on making this?


LANA said...

That looks really delicious and kind of different. I plan on trying it tomorrow, as I like Sunday breakfast to be a little special. Thanks for the pictures and recipe.

flamingodancer said...

This is a must for me to cook.Yummy.

Gail, in northern California said...

When I clicked on the link you provided, an added bonus was the wonderful picture of her beautiful dog.

Susan said...

Wow! What a great and different way to make crepes.
Thanks Rosemary!

Carrie @ Cottage Cozy said...

Those look delicious...I love eggs!