Stuffed Crepes with Eggs, Cheddar, Ham and Veggies
Stuffed Crepes with Eggs, Cheddar, Ham and Veggies
- Preparation time: 20 mins
- Total time : 30 mins
Ingredients
- 3 tbsp butter
- 1-1/2 to 2 cups (375 to 500 mL) finely diced vegetables, (zucchini, peppers, onions, mushrooms, tomatoes, etc.)
- 8 eggs, beaten
- 2 tbsp chopped fresh herbs, (your choice)
- Salt and freshly ground pepper, to taste
- 6 large thin crepes, homemade or store-bought
- 6 to 12 slices ham
- 1-1/2 to 2 cups (375 to 500 mL) medium Canadian cheddar cheese, shredded
Preparation
In a frying pan over medium heat, melt 2 tbsp (30 mL) butter. Add vegetables and cook for 4 or 5 minutes. In a bowl, stir together beaten eggs, herbs, salt and pepper. Melt remaining butter in same pan and cook egg mixture, as an omelette or as scrambled eggs.
Cover each crepe with ham. Divide vegetables and eggs among crepes, placing on one edge of each crepe. Sprinkle with Medium Canadian Cheddar cheese and roll up. Place in an ovenproof dish lined with parchment paper. Cover and refrigerate.
At serving time, preheat oven to 350 °F (180 °C). Cover stuffed crepes and reheat for 12 to 15 minutes. Serve with your favourite fresh fruit.
Makes 6 crepes.
Cover each crepe with ham. Divide vegetables and eggs among crepes, placing on one edge of each crepe. Sprinkle with Medium Canadian Cheddar cheese and roll up. Place in an ovenproof dish lined with parchment paper. Cover and refrigerate.
At serving time, preheat oven to 350 °F (180 °C). Cover stuffed crepes and reheat for 12 to 15 minutes. Serve with your favourite fresh fruit.
Makes 6 crepes.
Source : Dairy Farmers of Canada
- Keywords : Brunch; Lunch; French; Cheddar cheese; Make-Ahead; Ham;
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