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