Egg, ham, and cheese crepes
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Melted clarified butter (see | ||
Note) | ||
2 | cups | Savory Buckwheat Crepes |
Batter -- (see recipe) | ||
8 | Eggs | |
4 | ounces | Shredded Danish ham |
4 | ounces | Shredded Monterey jack |
Cheese |
Directions
1. Heat a 9- or 10-inch crepe pan or skillet over moderately high heat.
Brush generously with melted butter. When butter sizzles, add ¼ cup of Buckwheat Crepes batter and swirl to coat pan.
2. Into center of batter gently break one egg, keeping yolk whole. Cook just until white is set; yolk should remain runny. Top with ½ ounce ham and ½ ounce cheese. Gently fold sides of crepe in over cheese. Remove crepe to a warm plate with a spatula. Continue with remaining crepe batter and eggs.
Makes 8 filled crepes.
Recipe By : the California Culinary Academy File