Lots of leftover ham means ham and egg and cheese crepes for breakfast!
I used something halfway between the “Basic Sweet Crepes” and “Basic Savory Crepes” recipe from the Joy of Cooking.
This recipe yields 6-8 crepes, depending on size. I had more crepes than I had made eggs, so I made some dessert crepes too.
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1½ tsp brown sugar
1 tsp kosher salt
Combine the ingredients in a food processor or blender and mix. Let the batter rest at least 30 minutes.
Heat a skillet with medium-high heat, and lightly grease. Pour about 2 tablespoons of batter into the pan and swirl around to distribute evenly. Cook until the top is set and the bottom is turning golden brown, then flip and cook until the other side is golden brown too.
It always takes me a crepe to get the timing and consistency right.
Ham and Cheese Crepes
- Diced ham
- Scrambled eggs
- Cheddar and/or Monterey Jack, shredded
When you flip the crepe, add cheese so it starts melting, then add ham and scrambled eggs. Fold the crepe over into a roll and serve.
Banana Nutella Crepes
This recipe yields two crepes per banana.
- 1 banana, sliced into medallions
- 2 Tbs butter
- 2 Tbs light brown sugar
Melt the butter and brown sugar together and add bananas. When you flip the crepe, add a healthy spoonful of Nutella and let it melt, then spread around. Add half the caramelized bananas and sauce, then fold the crepe over into a roll and serve.