Sugar Shack Crêpes with Ham and Eggs

By Rheanna Kish and The Test Kitchen

44 people added this to their Recipe Box

Rate this recipe »

Sugar Shack Crêpes with Ham and Eggs
Photography by Jim Norton

Preparation time: 35 minutes
Total time : 1-1/2 hours

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	446446 cal
pro	26 g26g pro
total fat	21 g21g total fat
sat. fat	9 g9g sat. fat
carb	36 g36g carb
dietary fibre	1 g1g dietary fibre
sugar	17 g17g sugar
chol	428 mg428mg chol
sodium	917 mg917mg sodium
potassium	458 mg458mg potassium
% RDI:	-
calcium	99 calcium
iron	2121 iron
vit A	2323 vit A
folate	4343 folate

More great recipes from this menu:

These savoury crêpes are a delicious background for the delightful sweetness of Quebec's signature maple syrup (light or dark, depending on your preference). When you're at the deli counter, ask for the ham to be sliced slightly thicker than regular sandwich thickness. The chives tend to sink to the bottom of the crêpes, so roll them chive-side-out for a pretty presentation.

Ingredients

8 slices Black Forest ham 8 8slices slicesBlack Forest ham
6 eggs 6 6eggeggs
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
1 tbsp butter 1 1tbsp tbspbutter
1/3 cup maple syrup 1/3 1/3cup cupmaple syrup
Chive Crepes:
2/3 cup all-purpose flour 2/3 2/3cup cupall-purpose flour
1 pinch salt 1 1pinch pinchsalt
2 eggs 2 2eggeggs
3/4 cup milk 3/4 3/4cup cupmilk
2 tbsp butter , melted and cooled2 2tbsp tbspbutter, melted and cooled
1 tbsp chopped fresh chives 1 1tbsp tbspchopped fresh chivefresh chives

Preparation

Chive Crepes: In bowl, whisk flour with salt. Whisk together eggs, milk and half of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl; stir in chives. Refrigerate for 1 hour or for up to 2 hours.

Heat 8-inch (20 cm) crêpe pan or nonstick skillet over medium heat; brush with some of the remaining butter. Pour scant 1/4 cup batter into centre of pan; using small offset spatula, spread batter to make thin circle. Cook, turning once, until golden, about 1 minute. Transfer to plate; keep warm. Repeat with remaining butter and batter to make 8 crêpes.

In same pan over medium heat, cook ham, in batches and turning once, until lightly browned and heated through, about 1 minute. Transfer to plate; keep warm. Wipe out pan.

Beat together 2 tbsp water, eggs, salt and pepper. In same pan, melt butter over medium heat; cook egg mixture, stirring gently with spatula, until large moist curds form and no liquid remains, about 3 minutes.

Top each crêpe with 1 slice ham and one-eighth of the scrambled eggs. Roll up. Serve drizzled with maple syrup.

Source : Canadian Living Magazine: February 2012