Keep reading for the complete recipe! ^_^
INGREDIENTS
For the crepes
1 large egg
1/2 cup milk
1/8 tsp salt
1/2 cup flour
2 tablespoons melted butter
Butter, for coating the pan
For the filling
Sliced black forest ham
Eggs
Coarse salt & pepper
Chopped fresh chives
DIRECTIONS
For the crepes
1. In a blender, combine all of the ingredients and pulse for 10 seconds.
2. Place the crepe batter in the refrigerator for 1 hour.
This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
The batter will keep for up to 48 hours.
3. Heat a small non-stick pan. Add butter to coat.
4. Pour a dollop of batter into the center of the pan and swirl to spread evenly.
5. Cook for 30 seconds and flip.
6. Cook for another 10 sec and remove to the cutting board.
7. Lay them out flat so they can cool.
8. Continue until all batter is gone.
Storage: After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation
Add 1/8 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation
Add 1 1/4 tablespoons sugar, 1/2 teaspoon vanilla extract to the egg mixture.
Assembly
1. Preheat oven to 350 degrees.
2. Place crepes on parchment lined baking sheet.
3. Place 2 slices ham on each crepe in the middle.
4. Crack 1 egg into center of each; fold edges of crepe toward center.
5. Season with salt and pepper.
6. Bake until egg white is set and yolk is still runny, about 12 minutes.
7. Top with fresh chopped chives.
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