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Ham & Egg Crepe Squares


Perfect little squared packages of ham and egg wrapped up in a soft crepe make for an awesome breakfast or brunch treat!

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Rate this recipe 4.3/5 (28 Votes)


  • 1 cup flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 4 large eggs
  • 3 tablespoons melted butter
  • 9 thin slices ham
  • 9 eggs
  • Chopped fresh parsley


Servings 9
Preparation time 10mins
Cooking time 53mins
Adapted from


Step 1

Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.

Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.

Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1 to 2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.

Preheat oven to 350°F. Place crepes on a rimmed baking sheet (you can fit 3 to 4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10 to 12 minutes. Sprinkle with chopped parsley and serve at once.

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Basic Crepes Crepes à la Julia Child