Classic Egg Ham and Cheese Crepe recipe
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- Dish type
- Fillings for pancakes
A classic filling for crepes and very French! Makes a nice brunch or weekend breakfast.
37 people made this
IngredientsMakes: 8 crepes
- 8 ready made crepes
- 4 teaspoon butter, divided
- 8 eggs
- 40g grated cheese
- 8 slices cooked ham
MethodPrep:5min ›Cook:4min ›Ready in:9min
- Melt 1/2 teaspoon butter in a medium frying pan over medium heat. Warm each crepe individually in the pan on both sides. Add the ham and sprinkle over the cheese.
- Break an egg into a bowl or saucer. Slide onto the ham and cheese. Fold the edges of the crepe over the egg - the heat will help cook the egg. If necessary, cover the pan for a few minutes to help the egg cook.
- Repeat with remaining pancakes.
Reviews & ratingsAverage global rating:(7)
Reviews in English (3)
Delicious! These make a lovely change for a weekend breakfast. I agree with Cmw74's review but I placed a lid on the frying pan to help finish cooking the egg. That did the trick. I didn't make 8 - just 4.-22 Jan 2014
Awesome-29 Oct 2017
tasted very nice but the egg didn't cook very well on the pancake. We even used uncooked mixture, cooked one side, flipped it and straight away added the egg but the pancake was still over cooked while the egg was raw. In the end we had to flip it again to cook the egg. Tasted good though and the children loved them-13 Feb 2013
Ham and Cheese Breakfast Crepes with Béchamel
Ham and Cheese Breakfast Crepes with Béchamel are tender crepes filled with ham, potato, egg, and Gruyère cheese, then topped with a luscious white wine béchamel sauce. Enjoy these elegant crepes for breakfast or brunch. Both the sauce and the crepes can be made in advance for easier preparation and time savings for these beautiful French breakfast crepes.
If you love making crepes or want to give them a try, also check out my Crab-Stuffed Crepes , Beef Stroganoff Crepes , and Ham, Peas, and Cheese Crepes .
Egg, Ham and Cheese Stuffed Crepes #Giveaway
Mother&rsquos Day is just around the corner! What better way to celebrate mom than with a gorgeous brunch. I love when the main is easy to make and something that can be made ahead of time always helps. Crepes are also a great way to celebrate Canadian Grade A Eggs. Egg, Ham and Cheese Stuffed Crepes are the perfect Mother&rsquos Day brunch main. The crepes themselves can be made up to 3 days ahead of time wrapped well in foil or plastic wrap. You just need to bring them to room temperature before stuffing.
The filling is simple, scrambled eggs, ham and cheese. After the crepes are stuffed they can be layered in a casserole and refrigerated until ready to bake. All you need to go along with them is a nice green or fruit salad. To finish off the meal a delightful Brunch Lemon Bundt would have mom smiling from ear to ear.
I love crepes for Mother&rsquos Day, they seem extra special but they are so easy to make. Crepes Lorraine was what I shared last year for Mother&rsquos Day, and it is one of my all time favorite brunch recipes.
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 2 cups whole milk, room temperature, plus more if needed
- 3 large eggs, room temperature
- 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet
Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream add more milk if needed.
Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.
Steps to make Crepes Stuffed with Ham & Cheese
Preheat the oven to 350 °F.
Make crepe batter
Whisk 8 eggs with 15 fluid ounces of milk and 3 fluid ounces of melted butter together in a large bowl. Add 10½ ounces of flour and a pinch of salt. Continue to whisk the batter until smooth.
Cook the pancakes one at a time. Heat some oil in a nonstick skillet. Pour in enough batter to make a thin crepe. Fry on both sides until golden brown. Repeat until you have 12 crepes.
Make the bechamel sauce
Place 2 tablespoons of butter in a saucepan and melt over medium heat. Stir in 2 tablespoons of flour and whisk it vigorously until combined and smooth. Pour in 12 fluid ounces of milk and season to taste with a pinch each of salt and nutmeg. Continue to stir with a whisk over a low heat until the bechamel sauce thickens.
Spread a spoonful of bechamel sauce in the middle of each crepe. Place 3 slices of ham and 2 half slices of cheese on top of the sauce and fold the crepe. Repeat until all ingredients are used.
Place half the crepes in a baking dish
Place six of the crepes in the bottom of a baking or casserole dish. Spoon half of the remaining bechamel on top of the crepes and spread out evenly. Scatter Gouda cheese over the sauce.
Place the remaining 6 crepes on top of the Gouda. Repeat the process with béchamel sauce and shredded cheese.
Ham and Gruyère Crepes
To make the crepes, in a blender, combine the milk, egg, flour, oil and the 1/2 tsp. salt and blend until smooth, about 1 minute. Cover and refrigerate for at least 2 hours or up to overnight.
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter to make 8 crepes.
To assemble, on a clean work surface, lay a crepe flat. Arrange 2 oz. of the ham on the crepe and top with 1 oz. of the cheese. Season with salt and pepper. Fold the crepe into quarters. Repeat with the remaining crepes and filling.
Lightly brush the crepe pan with butter and set over medium heat. Place the crepes in the pan and cook, turning once, until the cheese begins to melt, 1 to 2 minutes per side. Serve immediately.
The Traditional French Crepe Gets A Rustic Twist
When Americans think of crepes, they think of the sweet version of these French pancakes&mdashpaper-thin and layered with butter and sugar or Nutella, then folded and sprinkled with powdered sugar. As much as I enjoy a dessert crepe now and then, my own preference is for its savory cousin, the Breton galette, which is made with buckwheat flour for a uniquely nutty and delicious flavor.
In Brittany, the galette is like the bread in a sandwich: a vehicle for a variety of fillings, from smoked meats to shellfish to vegetables. It makes for a lunch that is both rustic and sophisticated. The trick is to master the batter. I make mine with fine buckwheat flour&mdashI recommend Hodgson Mill brand&mdashmixed with all-purpose flour. Refrigerate the batter for at least two hours, and then pour it into a crepe pan or nonstick pan, turning it so that the liquid coats the entire surface. Let it sit for a minute to brown, flip, cook a bit longer, remove, and stack for later.
This recipe is similar to what is known in Brittany as a galette complète, incorporating ham, Gruyère cheese, spinach, tomato, and a sunny-side-up egg. But really, you can use your imagination when it comes to the fillings. For an elevated spin, I would finish it off with a few shavings of fresh truffles.
Using buckwheat flour results in a heartier version of the traditional French crepe. The plate is by Gien, the flatware is by Arhaus, the napkin and cloth are by Les Indiennes, and the glass is by Bormioli Rocco.
WHAT TO DRINK
Daniel Johnnes, wine director of Daniel restaurants, suggests serving the galette with a hard apple or pear cider to pay tribute to its rustic origins: "I recommend the Cidre Poire Granit [$17] from master cider maker Eric Bordelet, using pears grown on 300-year-old trees." A good alternative, he adds, is the Etienne Dupont Cidre Bouché ($9), made with 13 varieties of apples.
Bacon, Caramelised Onions And Cheese Crepes Recipe
Bacon, Caramelised Onions And Cheese Crepes is a classic French crepe recipe where the crepes are stuffed with bits of crispy bacon, sweet caramelised onions and soft, melted cheese. It makes for a delicious continental breakfast!
Bacon and Caramelised Onions Cheese Crepes Recipe is a classic French recipe, with a savoury filling. This thin paper like smooth crepe is filled with crispy-crunchy bacon, soft and sweet caramelised onions and stringy soft cheese. It is a perfect dish to serve for your weekend breakfast or brunch.
Crepe is a French word for pancakes. Crepes are very thin pancakes that can be folded easily. It has a soft melt in mouth texture due to the use of eggs and milk.
Serve crepes as a hearty sunday breakfast or as heavy evening snack on a holiday.
Serve these Bacon and Caramelised Onions Cheese Crepes Recipe along with some cut fresh fruits or Cantaloupe Pomegranate and Mint Juice Recipe or Watermelon Carrot Radish Juice Recipe for a complete breakfast.
If you like this recipe Bacon, Caramelised Onions And Cheese Crepes, here are a few more crepes recipe you can try for your weekend breakfast:
- Crepes Recipe:
- 2 cups all-purpose flour
- 4 eggs
- 1 3/4 cup milk
- 1/4 cup water
- 3/4 teaspoon salt
- 4 tablespoons melted butter
- 2 cups cubed cooked ham
- 1 cup shredded cheese
- Sauteed onions
- Sauteed green peppers
- Sauteed mushrooms
- Diced Tomatoes
- Avocado Slices
- How to Make the Crepes:
- In a large mixing bowl, add the milk, water, eggs, salt, and butter. Mix until the batter is well blended.
- Add the flour, 1/2 cup at time, stirring after each addition. The batter may still have a few small lumps in it.
- Place a large skillet over medium heat and spray with cooking spray. When the pan is hot, add 1/2 cup batter to the pan. Allow the crepe to cook for approximately one minute, then flip with a spatula.
- Cook for an additional 30 seconds to one minute. Remove the crepe from the pan and place it on a dish to keep warm.
- Repeat with the remaining crepes, coating the pan with cooking spray after each crepe.
- When the crepes have finished cooking, warm the ham in the skillet for 1 to 2 minutes, stirring constantly.
- Add ham to each crepe and sprinkle shredded cheese over the ham.
- Add additional toppings, if desired.
Classic Egg Ham and Cheese Crepe recipe - Recipes
There is no denying that eggs make the perfect breakfast recipe packed with protein, and so quick and easy to prepare.
Create this classic French dish which takes all of 10 minutes to prepare, and add some ripe cherry tomatoes and avocado for some sweet and savoury flavour.
1 cup and 2 tbsp skim milk
1/4 cup unsalted butter (melted)
5 ounces black forest ham slices
1/2 cup shredded mozzarella
1/4 cup green onion (sliced)
- Preheat the oven to 400ºF (200ºC).
- Combine the milk, flour, water, eggs, butter, and salt into a blender.
- Warm a large non-stick skillet over medium heat, and add some of the batter.
- Cook until the edges begin to dry, then flip and cook for a few more seconds.
- Cook the bottom of each egg, then divide over each crepe with a few strips of ham.
- Fold the crepe into quarters, then transfer to the tray and sprinkle with cheese. Cook in the oven until the cheese has melted, and the egg yolk has tightened. Garnish with green onions, avocado, and sliced cherry tomatoes.
Image and Recipe via FestFoods
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