Sunny-Side-Up Ham-and-Egg Crêpes

Author: Canadian Living

 Assemble these crêpes up to 1 hour ahead and bake just before serving. 

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2010

Ingredients

  • 4 teaspoons butter
  • 8 eggs
  • 8 ham
  • 1/2 cup finely shredded Gruyère cheese
Crêpes:
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup water
  • 3/4 cups milk
  • 1/4 cup unsalted butter melted
  • 2 tablespoons vegetable oil

Method

Crêpes: In bowl, whisk flour with salt. In separate bowl, whisk together eggs, water, milk and butter; pour over dry ingredients and whisk until smooth. Strain to remove any lumps. Let stand for 10 minutes.

Heat 9-inch (23 cm) nonstick skillet over medium heat; brush with some of the oil. Pour generous 1/3 cup (75 mL) batter into centre of pan, swirling to coat with thin layer; cook, turning once, until golden brown, about 2 minutes. Transfer to plate. Repeat with remaining batter. Set aside.

In skillet, melt butter over medium heat; fry eggs, in batches, just until whites are set.

Place crêpes on 2 greased baking sheets. Top each with ham, egg and cheese. Fold and press edge of each crêpe toward centre, leaving egg uncovered. Bake in 450°F (230°C) oven until hot throughout, about 5 minutes.

Nutritional facts Per crepe: about

  • Sodium 500 mg
  • Protein 17 g
  • Calories 337.0
  • Total fat 21 g
  • Potassium 218 mg
  • Cholesterol 273 mg
  • Saturated fat 9 g
  • Total carbohydrate 20 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sunny-Side-Up Ham-and-Egg Crêpes

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