Breakfast Time! Ham & Egg Crepe Squares

My hubby and I were given a subscription to Everyday Food Magazine for Christmas, courtesy of his mom and stepdad.  We already received our first issue, and I promptly went through it, tagging pages of recipes to try.  I finally got to try this one this morning, and it was great!  The magazine article started with how to make the crepes (which I will include) and then it has 4 other recipes you can make with them.  I want to try one or two of the others, and I will try to post if/when I do.

First you will need to make the crepes.  This recipe supposedly makes 9.  It was my first attempt so there were a couple mess ups.  I used a little more batter than it called for, for some reason, and they ended up a teeny bit too thick.  Here is the recipe.  Sorry but I don't have any pictures of this part!

Ingredients:

1 cup all purpose flour (spooned and leveled)

1 tablespoon sugar

1/4 teaspoon coarse salt (unground sea salt)

1 1/2 cups milk

4 large eggs

3 tablespoons unsalted butter, melted

Preparation:

Combine all ingredients in a blender.  Puree until mixture is smooth and bubbles form on top (about 30 seconds).  Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container up to 1 day).  Whisk before using.

Heat a 12 inch (or whatever medium/large size you have) nonstick skillet over medium heat.  Lightly coat with butter or spray.  Add 1/3 cup batter and lightly swirl to completely cover the bottom of the skillet.   Cook until the underside of the crepe is golden brown, about 2-3 minutes.  Loosen the edge of the crepe with a spatula, then with your fingertips, quickly flip it over.  Cook 1 minute more.  Slide crepe out of skillet, and repeat with remaining batter.  Coat pan with butter or spray as needed.

Now to make the squares!

You will need 4 more eggs (or 1 for each square you want to make), and some sliced ham.  The recipe calls for Black Forest Ham, but I just bought what was on sale at the grocery store.

Preheat oven to 350.  Place 4 crepes on a rimmed baking sheet.  If you are making more, use another sheet, or make a second batch.  Only 4 fit on one sheet.   Place 2 slices of ham on each crepe.  Carefully crack one egg into the center of each crepe, on top of the ham,  and fold the edges toward the center.  Season with coarse salt and ground pepper.  I used my sea salt grinder and pepper grinder.  Bake until egg white is set and yolk is still runny, about 12 minutes.

The Verdict:

No modifications or recommendations on this one, it's pretty straight forward.  It just takes a little practice to get the crepes just right.  I made them a little too thick and they didn't want to fold over very easily, but they worked well enough.  If you don't need all 9, then you can make half of the crepe recipe.  Otherwise you end up with a ton of extra batter.  We loved these.   They are light, and tasty, and pretty low calorie.  I'll definitely be making them again!

Click here to download a printable page for this recipe!