Assemble these crêpes up to 1 hour ahead and bake just before serving.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2010
MethodCrêpes: 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
- Iron 14.0
- Folate 37.0
- Calcium 13.0
- Vitamin A 19.0