Herb Crepes with Eggs, Swiss, Ham and Browned Butter

Ingredients

• 1 1/4 cups milk
• 1 cup all-purpose flour
• 2 large eggs
• 3 Tbsp salted butter, melted, plus more for pan
• 1/8 tsp salt
• 1 Tbsp chopped fresh parsley or other herb of choice
• 10 oz ham, cut into strips about 2-inches wide
• 1/4 cup salted butter, browned, for serving, optional
• 12 large eggs
• 1/2 cup milk
• 3/4 tsp onion powder
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 5 oz Shredded Swiss cheese

Directions

1. Add the milk, flour, eggs, melted butter, salt and chopped parsley to a blender, then pulse until the batter is smooth and combined, about 10 seconds. Pour it into an airtight container and chill for 1 hour. When you are ready to cook, set a 10-inch skillet over medium-high heat; a reliable nonstick surface is the difference between pretty crepes and a small kitchen tragedy. When the pan is hot, butter it lightly, including the bottom and the lower third of the sides. Pour in 1/4 cup batter and right away tilt and circle the pan so the batter spreads in a thin, even layer across the base and just a little up the inside edge. Cook for about 25 – 40 seconds, until the surface looks dry and the edges have picked up a little color. Turn the crepe over and cook the second side until golden, 10 – 20 seconds more. If the skillet starts running too hot and the crepes are browning too fast, lower the heat a bit. Continue with the rest of the batter, adding a light swipe of butter before each crepe, and pile the finished crepes on a plate or in a baking dish.
2. For the scrambled eggs with Swiss, put 12 eggs in a blender with 1/2 cup milk, onion powder, garlic powder, and salt and pepper to taste. Cover and blend on low for 10 seconds.
3. Warm a large, deep nonstick skillet over medium-heat. Add 1/2 Tbsp butter to the pan and move it around so it coats the bottom and sides. Once the butter starts to foam, pour in the blended egg mixture.
4. Use a spatula to stir the eggs often, scraping across the pan as you go so the underside does not brown or form a skin. After several minutes, when the eggs are starting to set, stir in the cheese and keep cooking until the eggs are done the way you like them. Take the pan off the heat, remembering they will firm up a little more after cooking.
5. To fill the crepes, place 1 – 2 strips of ham down the middle of a warm crepe, using two if the pieces are short. If you are using deli ham, either fold it accordion-style in the center or lay it flat across the crepe to cover the diameter. Add the eggs over the ham, fold the crepes around the filling, drizzle with warm browned butter, and serve.