Sunday, February 13, 2011

Recipe - Ham, Egg, Spinach and Cheese Crepes

For Valentine's Day brunch I made these savory crepes.  These crepes are not made in the traditional French way.  This recipe is simple and these crepes are thicker than traditional French crepes.   I like the heartier crepe when it's filled with ham, Gruyere, egg and spinach.  If you prefer a thinner crepe, add additional water and milk.  These crepes are a little crispy on the outside,  which I really enjoy.  You can substitute whole wheat flour, however you may need to add additional water until the batter reaches the right consistency.  I don't recommend using anything other than real butter for this.  Actually, I don't recommend using fake butter or margarine for anything, ever.  Under any circumstance!

Ham, Egg, Spinach and Cheese Crepes


Serves 10

Crepes:
  • 2 Cups All-Purpose Flour
  • 2 Eggs
  • 1 Cup Milk
  • 1 1/2 Cup Water
  • 3 Tablespoons Sugar
  • 1/4 teaspoon Salt
  • 4 Tablespoons Butter, melted
Filling:
  • 10 slices Deli Ham
  • 10 Eggs
  • Baby Spinach
  • 10 slices Gruyere Cheese
  • Salt & Pepper
Whisk together the flour, eggs, milk, water, sugar, salt and melted butter.  Batter should be think, without lumps.


Heat a 10-12" non-stick skillet on medium low and add about 1 tablespoon of butter.  Pour about 1/2 cup of the batter into the pan and swirl the pan until the entire bottom surface is coated.  Once the batter has cooked and no longer looks wet, crack an egg on top using a spatula to break the yolk and prevent the egg from sliding off to the sides.  Spread the egg evenly with the spatula and allow it to cook.  Sprinkle with salt and pepper. 


Once the egg has reached the point of almost being done, top with slices of cheese and ham.   Allow the egg to finish cooking and the cheese to melt.  Sprinkle with fresh baby spinach.


Fold the crepe in half and slide it on to a plate.  Add a little more butter to the pan and repeat.  

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