Breakfast Crepes with Ham, Vegetables, and Egg recipe

All Recipes Best Recipe Breakfast and Brunch Recipes Crepes

Ingredients

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

Nutrition Info

298.3 calories
carbohydrate: 17.4 g
cholesterol: 286 mg
fat: 17.8 g
fiber: 0.7 g
protein: 16.7 g
saturatedFat: 7.3 g
servingSize: -
sodium: 565.2 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  4. 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.

  5. 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.

  6. Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.

Recipe Yield

8 crepes

Recipe Note

Enjoy ham, veggies, and eggs in a delicate crepe for a scrumptious breakfast!

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