Sugar Shack Crêpes with Ham and Eggs

By HeatherS

Ingredients

• Chive Crepes:
• 8 slices Black Forest ham
• 6 eggs
• pinch of salt
• pinch of peper
• 1 tbsp butter
• 1/3 cup maple syrup
• 2/3 cup all-purpose flour
• pinc of salt
• 2 eggs
• 3/4 cup milk
• 2 tbsp. butter, melted and cooled
• 1 tbsp. chopped chives

Details

Servings 4
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

Chive Crepes: In bowl, whisk flour with salt. Whisk together eggs, milk and half of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl; stir in chives. Refrigerate for 1 hour or for up to 2 hours.

Heat 8-inch (20 cm) crêpe pan or nonstick skillet over medium heat; brush with some of the remaining butter. Pour scant 1/4 cup batter into centre of pan; using small offset spatula, spread batter to make thin circle. Cook, turning once, until golden, about 1 minute. Transfer to plate; keep warm. Repeat with remaining butter and batter to make 8 crêpes.

In same pan over medium heat, cook ham, in batches and turning once, until lightly browned and heated through, about 1 minute. Transfer to plate; keep warm. Wipe out pan.

Beat together 2 tbsp water, eggs, salt and pepper. In same pan, melt butter over medium heat; cook egg mixture, stirring gently with spatula, until large moist curds form and no liquid remains, about 3 minutes.

Top each crêpe with 1 slice ham and one-eighth of the scrambled eggs. Roll up. Serve drizzled with maple syrup.