Ham and Cheese Crepes tasty and easy to make breakfast or brunch option. Great option to cook together with friends or family.
All-Purpose Flour: 125g
Egg: 1 large
Salt: 1/4 tea spoon
Ham: 50-100g per crepe
Cheese: 50-100g per crepe (cheddar and mozzarella mix)
Olive Oil: for frying
Baby Tomatoes: optional for decoration
Parsley / Dill: optional for decoration
In a mixing bowl, whisk together the flour, egg, milk and salt until the batter is smooth and well combined. Let the batter rest for 10-15 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray. Remove access oil with paper towel.
Pour about one cooking spoon of the batter into the heated pan, swirling it around to evenly coat the bottom of the pan. Cook the crepe for about 1-2 minutes until crepe’s edges start to lift and the bottom is lightly golden.
Flip crepe using a spatula and sprinkle ham and shredded cheese onto one-half of the crepe. Cook for another 1-2 minutes on the other side.
Fold crepe in half to cover bacon and cheese then cook for another minute.
Flip crepe and cook on the other side for another minute.
Serve the Ham and Cheese Crepes warm.
Add table spoon of olive oil or butter when mixing mixture.
Add baby tomatoes and parsley / dill for decoration.
Add fried mushrooms for extra taste.
Cook crepes for 1-2 minutes on each side and store them in a fridge. Remove from the fridge, add ham, cheese and return filled crepes to the skillet over low heat and cook for a few minutes on each side until cheese melts and crepes are heated through.
Use two non sticky pans to speedup frying when making bigger batch.