Ham And Cheesy Egg Crepes With Mustard Sauce Recipes

HAM AND CHEESE CREPES

Ham and Cheese Crepes image

You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Provided by lutzflcat

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

1 ¼ cups all-purpose flour
1 cup milk
4 large eggs
1 tablespoon melted butter
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyere cheese

Steps:

Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g

EGG, HAM AND CHEESE CREPES BENEDICT

Egg, Ham and Cheese Crepes Benedict image

To make this a quick and easy dish, I just purchase Knorr brand dry packages of Hollandaise sauce, or you can make your own, if you have any dried tarragon add in a pinch to the sauce. This complete recipe can be doubled. When you are making your crepes, make an extra batch and freeze for the next time you make this recipe, you are going to want to make this again!... it's such an easy and delicious brunch or a light lunch if you have the crepes already prepared. You can add in other ingredients that you like to the eggs such as green onions, finely chopped green or red bell peppers etc.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 35m

Yield 8 crepes

Number Of Ingredients 9

Ingredients

8 crepes (use your favorite crepe recipe)
12 large eggs
1/4 cup whipping cream (or use half and half cream)
1/4 cup grated swiss cheese (or use similar cheese)
3 -4 tablespoons butter
Tabasco sauce
salt and pepper
8 -16 slices cooked ham
1 1/2-2 cups hollandaise sauce

Steps:

Prepare the Hollandaise sauce.
In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste) salt and pepper.
Heat butter in skillet until hot, sizzling and lightly browned.
Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven).
Lay out the crepes, then top with 1-2 slices of ham.
Divide the egg mixture evenly on top of the ham slices.
Roll up the crepes and place in a buttered baking dish.
Brush the rolled crepes with melted butter.
Place in a 350 degree oven.
Bake for about 15 minutes, or until lightly browned.
Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
Serve immediately.
Delicious!

Nutrition Facts : Calories 186.9, Fat 15.5, SaturatedFat 7.4, Cholesterol 342, Sodium 145, Carbohydrate 1, Sugar 0.6, Protein 10.5

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