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- Dish type
These delicious pancakes are extremely thin. You can enjoy them for breakfast, lunch or dinner! Feel free to cook them with any filling you prefer.
2 people made this
- 90g plain flour
- 2 eggs
- 250ml milk
- butter for greasing
- 100g cooked ham
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Mix flour, egg, milk and salt into a thin batter.
- Heat a knob of butter in a small pan over medium-high heat. Pour in a few tablespoons of batter and quickly swirl the pan to distribute the batter as evenly and thinly as possible.
- When the mixture begins to set, arrange a slice of ham or ham pieces on one side of the pancake. Flip the pancake when the dough is lightly browned and brown the other side. Keep the pancakes warm.
- Repeat with remaining batter.
Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!
Reviews & ratingsAverage global rating:(1)
- 1 ½ cups milk
- 1 cup all-purpose flour
- 4 large eggs
- 3 tablespoons melted butter
- 1 tablespoon white sugar
- ¼ teaspoon salt
- ½ tablespoon vegetable oil
- 1 ½ cups finely chopped cooked ham
- ½ cup chopped onion
- ⅓ cup chopped fresh spinach
- ¼ cup diced tomato
- cooking spray
- 8 eggs
- 1 teaspoon chopped fresh parsley, or to taste
- salt and ground black pepper to taste
Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended it's fine if batter has some lumps. Let rest for 15 minutes.
Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside repeat with remaining batter.
Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.
Dinner Crepes – Not Just For Breakfast or Dessert!
For the longest time, I thought crepes were just for breakfast or dessert. I had only ever seen crepes filled with sweet fillings. But the first time I tried making savory crepes for dinner, I was sold! This savory crepe recipe has you using the crepes like you would tortillas in enchiladas – you fill them, then roll them, then cover them all with a delicious sauce. These are a great way to change up dinner!
In a medium saucepan over medium heat, saute the onion in 3 tablespoons of butter until tender. Add the garlic and chopped red bell pepper and saute for 1 minute longer. Stir in flour until blended. Continue to cook for 2 minutes, stirring constantly.
Gradually add the milk to the roux mixture, stirring constantly. Add 1/2 teaspoon salt, the pepper, parsley, and the shredded Parmesan cheese. Continue cooking, stirring, until thickened.
Grease a 9-by-13-by-2-inch baking dish.
Place a crepe on a large plate. Arrange some ham and 3 to 4 spears of asparagus on the center of the crepe. Spoon about 2 tablespoons of sauce over the ham and asparagus roll up or fold as desired. Repeat with the remaining crepes and filling.
Arrange the filled crepes in the prepared baking dish pour remaining sauce over them.
Ham Crepes recipe - Recipes
One of the best ways to show your mom you care is by cooking her something extra special for Mother's Day, like a savory ham and Gruyere crepe. The best part is, you can whip up this iconic breakfast dish in only 30 minutes.
If you're looking to cook up a whole feast, pair the savory combination of black forest ham and Gruyere cheese with perfectly scrambled eggs and cinnamon rolls. Or go for a lighter breakfast option, with just a batch of crepes and one of these homemade coffee recipes.
To make this dish, you will need black forrest ham, Gruyere cheese and some common pantry staples. The key to making a delicious crepe is to slightly angle the pan away from the heat as you pour in your crepe batter, making sure the entirety of the pan is covered.
This recipe is perfect to make with your kids on Mother's Day. or take it up a notch by bringing it to mom in bed along with these other incredible breakfast-in-bed recipes.
For the crepes:
3/4 cups all purpose flour
1/4 cup buckwheat flour
2 tablespoons melted butter
3 eggs, lightly beaten
1 cup milk
Pinch of salt
For the filling:
1/2 pound Black Forest ham
7 ounces Gruyère cheese, grated
For the crepes:
In a small bowl whisk the milk, egg, flours, butter and salt until smooth. Cover and refrigerate overnight.
In a crêpe pan over medium heat, melt a spot of butter and slightly angle the pan away from the heat as you pour in your crêpe batter. You want to make sure the full surface of the pan is covered. A circular, angled motion is the best way to achieve this.
Once the batter sets a bit, take your spatula and flip the pancake. Let it sit for about 5 seconds and sprinkle your grated cheese over the pancake so it melts. Let it sit for a further 40 seconds, until golden brown on the other side.
For the filling:
Lay the cooked crêpe on a clean surface and place the ham onto the crêpe. You can add more cheese if you like. Season with salt and pepper and fold into quarters.
Repeat with the rest of the batter. Enjoy.
Ham, Egg and Cheese Crepes
Learning how to make great crepes is an impressive cooking skill to have. Crepes are an excellent thing to know how to make well because they are so versatile — you can use them to make both sweet and savory dishes.
You can create savory crepes for any meal. Our ham, egg, and cheese crepes recipe is perfect for breakfast, lunch or dinner. Crepes may seem a little fancy, but they’re simple to make.
Everyone around your table will love this dish. Once you serve it once, be ready to make it again! But you won’t mind — your family will be getting a delicious, filling meal.
If you’d like to try making homemade ham and cheese crepes, see our recipe below!
- Combine the 2 eggs, milk, flour, and butter in a bowl. Beat on high until the batter is smooth. If you chose to use the fresh herbs, add them and stir the mixture until they are well combined.
- Lightly grease a 10-inch skillet over medium heat with butter. Wipe out any excess butter if there is any.
- Pour 1/4 cup of the batter into the pan and swirl it the entire surface is covered with the mixture, which should form a thin layer. Then, allow the crepe to cook until the top begins to look done. Take a flat spatula, gently lift one edge, and turn it over the rest of the way with your fingers. Let that side cook the whole way.
- Put the cooked crepe on a plate and set it aside. Repeat with the remaining batter. You should have at least eight crepes when you’re finished.
- Melt a little bit of the butter in your 10-inch skillet over medium heat. Cook your remaining eight eggs sunny-side up until the whites are set — the yolks should still be a little bit runny. Season the eggs with salt and pepper, then set them aside.
- Melt a little more butter in the skillet and add a crepe. Spread the crepe with cheese, add a slice of ham, and top it with an egg. Fold the edges of the crepe into the middle but leave the yolk visible. Cook the crepe until it is crispy on the bottom.
- When the crepes are finished, transfer them to plates and add the green onion if desired.
If you want to take this ham and cheese crepes recipe to the next level, be sure to use Sauder Eggs. To find our top-quality eggs at the nearest store to you, use our store locator today.
Ham and Cheese Crepes (Swiss Cheese)
Mother’s Day is around the corner and instead of having the family go to Starbucks for my typical Mother’s Day treat of a Venti, triple shot, sugar-free hazelnut, cappuccino – dry, I’m requesting these low carb and gluten-free Ham and Swiss Crepes.
Who am I kidding, I also want the Starbucks cappuccino!
The reason I’m requesting these crepes, other than that they are amazingly delicious, is because they are so easy to prepare. And to make it even easier for my husband, I’m going to have the “no-fail” crepes already made and waiting in the fridge.
All he has to do is add the shaved Swiss cheese (I prefer Jarlsberg) and the deli ham (black forest). A quick re-heat over medium-heat in the pan is all they need to melt the cheese and warm the ham.
(Is it selfish that I’m doing some of the work ahead so that he will be able to feed me easier on the big day? Maybe a little?)
I toyed with the idea of serving these crepes with an easy Blender Hollandaise that would put them over the top – LUSCIOUS! But, a simple dollop of Greek yogurt and a sprinkling of green onion did the trick nicely.
Accompanying these beautiful ham and cheese crepes is warm buttered asparagus with toasted slivered almonds and a simple salad of baby heirloom tomatoes dressed with a Garlic & Herb Vinaigrette.
Stay tuned for more crepe recipes in the next few weeks because I am totally digging them at the moment.
If you’re undecided on breakfast for the big day, I have an AWESOME COLLECTION of breakfast recipes. <— Just the link.
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 14 large eggs
- 1 3/4 cups whole milk
- 8 tablespoons (1 stick) unsalted butter (4 tablespoons melted), plus more for baking dish
- 12 thin slices French ham
- 3/4 pound Gruyere, grated
Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.
Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.
Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.
Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.
Using a fork or a whisk, blend remaining 12 eggs, remaining 1/2 teaspoon salt, and 2 tablespoons water in a large bowl. Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low heat. Add eggs and begin stirring with a wooden spoon. Slowly drag the spoon around the bottom and sides of the pan until thickened, about 5 minutes. Continue stirring until eggs have formed loose, moist curds, 3 to 5 minutes more. Remove from heat set aside.
Increase oven temperature to 400 degrees.
Butter a 9-by-13-inch baking dish set aside. Place a crepe, dark side down, on work surface. Layer a slice of ham, some of the Gruyere, and about 1/4 cup eggs on top of crepe. Roll crepe and place seam side down in baking dish. Repeat process with remaining crepes. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.
*Make it gluten-free by substituting one to one gluten-free baking mix for the all-purpose flour.
*To freeze crepes: Separate each crepe with a piece of wax paper or parchment paper. Place the crepes in an airtight plastic freezer bag before placing them in the freezer. When ready to use, thaw the crepes in the refrigerator and then microwave each crepe for 15 seconds before serving.
*Crepes can be frozen for up to two months.
*Because the crepes will cook quickly, prepare any fillings you would like to use in advance.
*To keep tomatoes from becoming soggy, place them on a piece of paper towel and pat them gently to dry.
*Use your favorite shredded cheese in this recipe. Good choices include Parmesan, cheddar, Italian blend, Mozzarella, or Colby Jack.
What is your favorite way to use leftover ham?