Herb Crepes with Eggs, Swiss, Ham and Browned Butter
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/4 cups milk
1 cup all-purpose flour
2 large eggs
3 Tbsp salted butter
1/8 tsp salt
1 Tbsp chopped fresh parsley or other herb of choice*
10 oz ham
1/4 cup salted butter
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
In a blender combine milk, flour, eggs, butter, salt and chopped parsley and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour. To prepare crepes, heat a 10-inch skillet over medium-high heat . Once pan is hot, coat lightly with butter and pour 1/4 cup batter into the pan and immediately swirl pan in a circular motion while slightly tilting pan to allow batter to coat bottom of pan entirely in an even layer . Cook crepe about 25 - 40 seconds until top of crepe appears dry and edges are lightly golden. Flip and cook opposite side until golden 10 - 20 seconds longer . Repeat this process with remaining batter, lightly buttering pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.
Crack 12 eggs into a blender, add in 1/2 cup milk, onion powder, garlic powder and season with salt and pepper to taste, and blend mixture on low speed for 10 seconds. Heat a large, deep non-stick skillet over medium-heat. Melt 1/2 Tbsp butter in saucepan and spread it along bottom and edges of skillet. Once butter has begun to foam, pour blended egg mixture into pan. Stir eggs frequently with a spatula, making sure to scrape along the surface of the pan to prevent bottom from browning and a skin from forming.
they will continue to cook slightly once removed so judge accordingly). Remove from heat.
Align 1 - 2 strips of ham in the center of a warm crepe , then layer with eggs. Wrap crepes, drizzle with warm browned butter and serve.