Savory Egg, Ham, and Cheese Crêpes-GF, South Beach Diet

By Kathy C.

Ingredients

• Crepe Batter:
• 1 large egg
• 1/3 cup milk, lowfat (1%)
• 1/3 cup chickpea flour
• 4 1/2 teaspoon oil, canola
• 1 pinch salt
• 1 pinch peppercorns, black
• Filling:
• 4 slices ham, deli-style, low-fat, low-sodium boiled
• 4 slices cheese, reduced-fat Swiss
• 4 large eggs

Details

Servings 4
Preparation time 5mins
Cooking time 45mins
Adapted from southbeachdiet.com

Preparation

Step 1

For the crêpe batter:
1. Purée flour, milk, 1 tablespoon plus 1 1/2 teaspoons warm water, 1 egg, 4 1/2 teaspoons oil, pinch of salt, and pinch of pepper in a blender until smooth, about 1 minute. Set aside to rest for 15 minutes.

For the crêpes:
2. Heat 1 teaspoon of the oil in an 8-inch nonstick skillet or crêpe pan over medium heat. Add 2 tablespoons of the batter, tilting the pan so that batter forms a thin layer. Cook until edges begin to brown, about 1 minute. Carefully flip the crêpe over and cook until golden on the bottom, about 1 more minute.
3. Transfer crêpe, golden side down, to a plate. Without adding any additional oil, repeat with remaining batter, stacking crêpes, to make all 4 crêpes.
4. Lay each crêpe, golden side down, on a serving plate. Top each with 1 ham slice and 1 cheese slice.
5. Season eggs with salt and pepper. Heat remaining 1 teaspoon oil in a nonstick skillet over medium-high heat. Add eggs and stir occasionally until set, about 2 minutes. Divide eggs among prepared crêpes, roll up, and serve.

Notes:
If a sensitivity to wheat or gluten usually prevents you from enjoying crêpes, then this delicious breakfast dish is for you! Protein-rich, gluten-free chickpea flour is the solution in these crêpes, which are just as tasty as they are nutritious. If you have some fresh herbs on hand, add a chopped tablespoon or two just before rolling up the crêpes

Nutritional Information
Amount Per Serving
Calories270
Total Fat16g
Saturated Fat3.5g
Sodium530mg
Carbohydrates9g
Dietary Fiber1g
Protein20g