Breakfast Crepes with Ham, Vegetables, and Egg recipe
All Recipes 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 caloriescarbohydrate: 17.4 gcholesterol: 286 mgfat: 17.8 gfiber: 0.7 gprotein: 16.7 gsaturatedFat: 7.3 gservingSize: -sodium: 565.2 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Crepes with Ham, Vegetables, and Egg
Directions
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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.