Egg Crepe stuffed with Ham and Cheese

my fave stuffed crepe with my high fiber yogurt =D

Egg Crepe will be the foundation of our tasty and fully stuffed breakfast recipe for today. This Egg Crepes are really more like a thin omelette than a crepe. I use these crepe recipe stuffed with different combination of delicious fillings or topped with rich, sweet sauces. It can also be used as wraps for roasted chicken, sautéed vegetables, fish fillet and stir fry beef strips.
You can also add-up some flavourings in the basic mix in different ways; vanilla and sugar make a great base for desserts, fresh herbs and spices give you terrific savoury crepe.
One of my favourite Egg Crepe recipes is stuffed with cooked ham and cheese. This recipe is quite easy and the ingredients are usually present in my fridge.

  • 2 large eggs
  • 1 tablespoon flour
  • 1 small pinch salt
  • 1 teaspoon sugar
  • 1 tablespoon melted butter
  • Butter to grease pan
  • Chopped cooked ham
  • Grated cheese
  • Finely chopped bell pepper (optional) 

  1. Mix eggs with flour, salt, sugar and melted butter with a fork until well mixed and uniform in consistency.
  2. Mix ham, cheese and chopped bell pepper. Set aside.
  3. Heat a small skillet or crepe pan over medium heat until hot.
  4. Grease pan lightly with butter.
  5. Immediately ladle into the pan just enough to create a thin coating on the pan of egg mixture.
  6. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan.
  7. Put ham, cheese and bell pepper mixture on the half side of the crepe while it is still on the pan.
  8. Carefully flip over the crepe (the side without the ham mixture) to cover the other half – the one with ham mixture.
  9. Cook about one minute more or until the cheese is slightly melted.
  10. Slide crepe out of pan onto a plate.
  11. Continue until all egg mixture is used.

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