Ham, Egg, and Cheese Crêpes

Photo by Lee C.
Adapted from saveur.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 6

    tbsp. unsalted butter

  • 1

    ⁄4 cup all-purpose flour

  • 2

    cups whole milk

  • Kosher salt and freshly ground black pepper

  • Freshly grated nutmeg

  • 4

    large eggs, lightly beaten

  • 8

    oz. Swiss cheese, coarsely grated (2 cups)

  • 1

    lb. prosciutto cotto, thinly sliced (16 slices)

  • 1

    head green leaf lettuce, sliced into 1⁄2-inch strips

  • 8

    cooked crêpes

  • Crepes:

  • 2

    tbsp. unsalted butter

  • 2

    1⁄2 cups water

  • 2

    1⁄4 cups all-purpose flour

  • 1

    ⁄2 cup skim milk

  • 2

    large egg yolks

  • 1

    1⁄2 tsp. kosher salt

  • 1

    1⁄2 tsp. sugar

  • Vegetable oil, for greasing

Directions

In a 10-inch skillet, melt 4 tablespoons butter over medium heat. Add the flour and cook, stirring, until lightly browned, 3 minutes. Whisk in the milk, and cook, stirring, until thickened, about 4 minutes. Season the béchamel with salt, pepper, and nutmeg. Heat a 12-inch non-stick crêpe pan or skillet over medium-high. Add 1⁄4 tablespoon of the butter and swirl the pan to coat the entire surface. Add 1 crêpe to the pan and quickly spread 2 tablespoons of the beaten egg over one half of the crepe. Cook for 1 minute, then fold the crepe in half to cover the egg and spread 3 tablespoons of the béchamel over the middle third of the crêpe. Top with 1⁄4 cup swiss cheese, 2 slices prosciutto cotto, and 1⁄4 cup lettuce. Lift both folded edges of the crêpe and fold them over the filling, forming a cone. Cook the crepe, flipping once, until the crepe is golden brown and the cheese is melted, about 2 minutes. Serve immediately, and then repeat with the remaining crepes, egg, béchamel, cheese, prosciutto cotto, and lettuce to make 7 more crepes. Crepes: In a small skillet, heat the butter over medium-high until it smells nutty and turns golden in color, about 4 minutes. Pour the butter into a blender along with the water, flour, milk, egg yolks, salt, and sugar, and blend until smooth. Pour the batter into a bowl (you should have 4 cups). Heat a 12-inch non-stick crêpe pan or skillet over medium-high heat and using a crumpled paper towel, grease the pan lightly with oil. Using a ladle, pour ½ cup of the batter in the center of the pan, quickly swirling to pan to coat the entire surface with batter, and cook, without touching, for 2 minutes. Using an offset spatula, carefully flip the crêpe and cook 1 minute more. Transfer the crêpe to a plate and repeat making crêpes with the remaining batter until you have 8 crêpes total.

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