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My family goes crazy for these breakfast pockets that wrap scrambled eggs, tasty ham, and gooey cheese inside a thin, homemade crepe. They've become our go-to option when mornings are hectic or when we need to plan meals ahead.
I first whipped these pockets up while hunting for breakfast ideas my kids could eat on the move. These days they beg for them regularly and even jump in to make their own custom versions when weekend mornings roll around.
- All purpose flour: Gives you that ideal crepe consistency. Try swapping half with whole wheat flour if you want more nutrients.
- Unsalted butter: Adds a lovely richness to your batter and during cooking. Don't skimp here—better butter means better taste.
- Eggs: They hold your crepes together and bulk up your filling. Go for the freshest ones you can find for amazing color and flavor.
- Good quality deli ham: Brings that yummy savory kick. Try to grab ham without lots of added water or processing.
- Medium cheddar cheese: Makes everything melt together perfectly. Grate it yourself for smoother melting than the pre-bagged stuff.
- Dijon mustard: Adds just enough zip to balance out the richness. The chunky kind with seeds gives a nice little crunch.
Easy Cooking Guidelines
- Mix Your Batter:
- Throw all your crepe stuff into a blender, starting with the wet items. Give it a good whirl for 60 seconds until it's totally smooth. Don't forget to wipe down any flour stuck to the sides so you won't get lumps.
- Make Thin Crepes:
- Drop a bit of butter into a nonstick pan on medium-low. Pour in about 3-4 tablespoons of your mix, then quickly tip the pan around to spread it thin. Let it cook until golden (about 60 seconds), flip it over for another minute, then slide it onto a board to cool before you stack it.
- Get Your Filling Ready:
- Scramble your eggs with a splash of milk or cream until they're fluffy but still a little wet. Let them cool down a bit. Cut your ham into little strips and have your cheese grated nearby.
- Put It All Together:
- Smear some dijon on one side of each crepe. Drop some cheese in the middle, add some ham strips and eggs, then sprinkle more cheese on top. Fold the crepe over from the top, tuck it under slightly, then fold in both sides and roll it up to close everything in.
- Finish Them Off:
- If you're eating them now, brown them in butter over medium-low heat for about 3 minutes per side until they're golden and hot inside. For later, wrap each one in parchment and stick them in a freezer bag.
I can't get enough of these pockets with a dash of hot sauce and some fresh avocado on the side. My daughter still talks about the snow day when we made tons of them together, working side by side in the kitchen while watching snowflakes come down outside our window.
Mastering Your Crepe Game
Getting your crepes just right comes down to watching your heat and picking the right pan. Go with a good nonstick pan or a special crepe pan that's been well cared for. Keep the heat at medium-low so they don't burn. Your batter should flow like heavy cream—if it seems too thick, just add milk a tablespoon at a time. The trick is to quickly swirl your pan right after you pour the batter so you get super thin, evenly cooked crepes.
Keeping Them Fresh
These pockets stay amazingly tasty when you store them right. Pop them in an airtight container in your fridge for up to three days. If you're freezing them, wrap each one in parchment paper first so they won't stick together in the freezer bag. When you're ready to eat one, let it thaw overnight in your fridge or zap it in the microwave for 1-2 minutes until just defrosted. Always finish by cooking them in butter to get that amazing crispy outside.
Make Them Your Own
Turn this into a fun family thing by setting up a build-your-own pocket station. Lay out stuff like cooked mushrooms, spinach, different cheeses, or breakfast sausage instead of ham. You can even make sweet ones with cream cheese, berries, and a little maple syrup drizzled on top. Want something fancy for brunch? Try them with smoked salmon, cream cheese and fresh dill. You can take this basic idea and run with it in so many directions.
Frequently Asked Questions
- → What's the process to make crepes?
Blend warm water, milk, flour, eggs, sugar, melted butter, and salt together until smooth. Pour a thin layer into a hot non-stick pan, cooking until golden on both sides.
- → Can I store these crepes in the freezer?
Absolutely! Wrap each pocket in parchment paper and place them in a freezer bag. When ready, thaw in the fridge or microwave for best results.
- → What kind of ham is best for filling?
Thin slices of deli ham work wonderfully for their flavor and texture. Leftover cooked ham is also a tasty option.
- → What’s the best way to warm up frozen pockets?
Let them defrost in the fridge or pop them in the microwave. Then, cook them in a buttered pan over medium-low heat for a few minutes per side.
- → What extras can I add for serving?
You can enjoy them plain or pair with toppings like diced tomatoes, avocado slices, or a touch of hot sauce.