Best 3 Breakfast Crepes With Ham Vegetables And Egg Recipes
Indulge in a delightful culinary journey with our versatile breakfast crepes, a delectable canvas for a symphony of flavors. From the classic ham, vegetable, and egg combination to the tantalizing smoked salmon and cream cheese filling, each recipe promises a unique taste experience. Vegetarian enthusiasts will rejoice in the hearty spinach and mushroom crepes, while those seeking a sweet treat can delight in the luscious Nutella and banana combination. With step-by-step instructions and a treasure trove of tips, this article equips you to master the art of crepe making, ensuring perfect results every time. Embark on this culinary adventure and elevate your breakfast routine to new heights of flavor and satisfaction.
Check out the recipes below so you can choose the best recipe for yourself!
HAM AND EGG CREPE SQUARES
Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives.
Nutrition Facts : Calories 288 g, Fat 17 g, Fiber 1 g, Protein 19 g
BREAKFAST CREPES
A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!
Provided by Sally
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g
HAM AND CHEESE CREPES
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
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
Tips:
- Mise en Place: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you stay organized and avoid scrambling (pun intended) at the last minute.
- Use a Non-Stick Pan: Crepes are delicate, so it's important to use a non-stick pan to prevent them from sticking. If you don't have a non-stick pan, you can grease a regular pan with butter or cooking spray.
- Use Medium Heat: Crepes should be cooked over medium heat. This will help them cook evenly without burning.
- Flip the Crepes When the Edges Start to Brown: After pouring the batter into the pan, let it cook for a minute or two, or until the edges start to brown. Then, use a spatula to carefully flip the crepe over. Cook for another minute or two, or until the other side is golden brown.
- Fill the Crepes with Your Favorite Ingredients: Once the crepes are cooked, you can fill them with your favorite ingredients. Some popular fillings include ham, vegetables, cheese, and eggs.
Conclusion:
Breakfast crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be filled with your favorite ingredients. So next time you're looking for a quick and easy meal, give breakfast crepes a try!
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