Egg, Ham and Cheese Crepe Pockets

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Servings: 10 -12 Breakfast Crepe Pockets Ingredients for Crepes: ½ cup warm water 1 cup milk, any kind 4 large eggs 4 Tbsp unsalted butter, melted. Plus more to sauté. 1 cup all-purpose flour, you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose 1 tsp sugar Pinch salt Ingredients for Filling: 1-2 Tbsp dijon mustard 1/3 lb Good quality deli ham, cut into strips 10 large eggs scrambled with 4 Tbsp heavy cream or milk 8 oz medium cheddar cheese, shredded

Ingredients

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In the bowl of a blender, combine all ingredients for crepes in the order listed. Blend until smooth (1 min). Scrape down the sides with a spatula if you see any flour clinging to the walls of your blender.

Instructions

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Over medium/low heat, melt a dot of butter in a good non-stick skillet Add batter and quickly swirl to cover the bottom (about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked.

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Melt 1/2 Tbsp butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy and still somewhat moist. Set aside to cool. Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs and more cheese.

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Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes. To serve right away, saute in butter 3 min per side over med/low heat until golden brown on both sides and warmed through. Serve plain or with diced tomatoes, avocado and hot sauce.

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To freeze, wrap each pocket in parchment paper then place in a freezer safe bag. Before serving, thaw in the fridge or microwave in a single layer on high 1 to 2 min for 2-4 pockets just until thawed, then saute in butter over med/low heat 3 min per side.  Enjoy!

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