Description
These Cheesy Country Ham and Egg Crepes are the perfect lazy Sunday morning breakfast or brunch to serve overnight guests!
Ingredients
- 1 cup All-purpose Flour
- ¼ teaspoons Salt
- ½ cups Milk
- ½ cups Water
- 10 Eggs, Divided
- 2 Tablespoons Unsalted Butter, melted
- 8 ounces, fluid Shredded Mozzarella
- 1 pound Thinly Shaved Country Ham
Preparation
In a large mixing bowl, whisk flour and salt. In another bowl, whisk milk, water, and 2 eggs to combine. Add wet ingredients to dry ingredients, along with melted butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until bottom is light brown. Loosen with a spatula, turn and cook the other side.
While you’re cooking the crepes, cook the remaining eggs to your liking. I think sunny side up works best here.
When you’re ready to assemble, return a crepe to the pan over low heat, and top with cheese and sliced country ham. Allow cheese to melt before folding in the edges to make a square. Pop an egg in the middle of each crepe and you’re done! Repeat the step for all of the crepes.
