Egg, Ham and Cheese Crepe Pockets #SundayFunday
Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join - we'd love to have you!
Today I prompted our lovely group with "Let's celebrate the Incredible Edible Egg. Make any type of dish - appetizer, soup, salad, entrée, sweet, savory, etc. Just make sure the egg is the star of the show!"
This is very reminiscent of a basic breakfast burrito, with a tasty change up utilizing freshly made crepes! The blender makes quick work of the crepe batter. The number of crepes you end up with completely depends on the size of the skillet you use and how thin you make the crepes. I ended up with about 7 large crepes (I used a pretty large skillet).
After prepping your crepes and stacking them as they cool, you can use the same skillet to scramble the egg mixture. Then assemble the crepes and breakfast or brunch is served!
These are quickly and easily assembled by brushing one end with some dijon mustard, adding filling to the center, folding the ends over and then carefully rolling the crepes around the filling.
See all of our incredible egg inspired dishes we're sharing today!
- Ajitsuke Tamago (Ramen Eggs) from Palatable Pastime
- Baked Eggs with Parmesan and Chives Karen's Kitchen Stories
- Beet-Marbled Eggs with Feta from Culinary Adventures with Camilla
- Dosa Egg Sandwich Sneha's Recipe
- Egg, Ham and Cheese Crepe Pockets from Making Miracles
- Huevos Rancheros from Mayuri's Jikoni
- Huevos Rancheros Verde from A Day in the Life on the Farm
- Ramen Bowls with Spinach & Poached Eggs from Amy's Cooking Adventures
- Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry from Food Lust People Love
Egg, Ham and Cheese Crepe Pockets
Ingredients for Crepes:
½ cup warm water
1 cup milk, any kind
4 large eggs
4 TBS butter, melted (more to sauté)
1 cup all-purpose flour
1 tsp sugar
1/8 tsp salt
Ingredients for Filling:
1-2 TBS Dijon mustard
1/2 cup ham, diced
10 large eggs
2-3 TBS cream, milk, or water
1 cup shredded cheddar cheese
salt and pepper
- Add all crepe ingredients, in the order listed, into a blender. Secure the lid tightly and blend for about 1 minute total, scraping the sides down if any flour sticks, as needed.
- Heat a pat of butter in your large nonstick skillet over medium heat until melted and hot. Add enough batter to cover the bottom of the skillet, swirling to coat and distribute (add more batter if there are any gaps).
- Cook about 3 minutes on the first side, or until it begins to bubble a little and is golden brown, flip carefully and cook another minute or two until golden on both sides.
- Place the crepe on a cooling rack as you repeat the process (adding a little bit of butter before cooking the next crepe each time). Move the cooled crepe (once cooled to room temperature) to a plate, and stack as they cool to room temperature.
- Meanwhile, whisk the eggs together in a medium bowl with your preferred liquid (cream, milk, or water). Season the eggs lightly with salt and pepper. Whisk to combine thoroughly and set aside.
- Once all crepes are cooked, spray the same skillet with nonstick cooking spray or add a little bit more butter and cook the eggs, adding in the ham and shredded cheese, stirring occasionally until scrambled and cooked through. Turn off heat.
- Assemble the crepes by laying them out one at a time on the counter, spreading a little bit of Dijon mustard along one side. Divide the filling evenly amongst the crepes. Fold in the ends, and then roll them up to create the egg, ham, and cheese pocket.
- Repeat to use up all ingredients.
- Add toppings, if desired (such as diced tomato, sautéed mushroom, avocado, some sour cream, hollandaise sauce, etc. - be creative)! Serve and enjoy!
Recipe adapted from Natasha's Kitchen