Ham Cheese Egg Pockets (Print Version)
# Ingredients:
→ Crepes
01 -
1/2 cup water, warmed
02 -
1 cup of your favorite milk
03 -
4 eggs, large
04 -
4 Tbsp melted butter, unsalted
05 -
1 cup all-purpose flour (or mix 1/2 cup each of whole wheat and all-purpose)
06 -
1 tsp granulated sugar
07 -
Small pinch of salt
→ Filling
08 -
1-2 Tbsp of Dijon mustard
09 -
5-6 slices of deli ham, cut into strips (about 1/3 lb)
10 -
Scrambled eggs (10 large) mixed with 4 Tbsp of heavy cream or milk
11 -
8 oz of shredded cheddar cheese, medium sharp
# Instructions:
01 -
Dump all the crepe ingredients into a blender, putting them in one by one. Blend it for about a minute until smooth. If flour sticks to the sides of the blender, use a spatula to scrape it down.
02 -
Put a small dab of butter in a non-stick pan and heat it over medium-low. Pour enough batter to coat the base evenly (3-4 Tbsp for smaller pans, 5-6 Tbsp for larger ones) and tilt the pan to spread it out. Patch any gaps with extra batter. Cook each side for about a minute until golden. Let them cool in a stackable pile on a cutting board.
03 -
In a big, non-stick pan, melt 1/2 Tbsp of butter. Cook the eggs over low-medium heat until they're fluffy but still soft. Set aside to cool down.
04 -
Spread a thin layer of Dijon mustard on one side of a crepe. Add a sprinkle of shredded cheese in the middle, then pile on some ham, scrambled eggs, and another pinch of cheese. Fold the top down, tuck it under a bit, and then fold the sides inward. Roll it up tightly. Do this with each crepe.
05 -
If you’re eating them right away, cook each stuffed crepe in a little butter over medium-low heat for 3 minutes per side. They’ll be golden and heated through. Enjoy as-is, or serve with avocado slices, diced tomatoes, and your favorite hot sauce.
06 -
Wrap each rolled crepe in a bit of parchment paper and toss them in a freezer-safe bag. When you’re ready to eat, thaw them in the fridge or use a microwave (1-2 minutes for 2-4 pockets). Heat them up with a bit of butter in a pan for 3 minutes per side.
# Notes:
01 -
A scratched non-stick pan won’t work well. Don’t worry if the first crepe doesn’t turn out—it’s great for a quick taste check!
02 -
Want to freeze them without using parchment paper? Lay them flat in one layer and avoid stacking without separation.