Have I ever told you guys how much I love breakfast? Well, if not, I love breakfast. It’s definitely the most important meal of the day and I don’t care what you say, I’m speaking the truth here! If I don’t have breakfast, I get super cranky.
Most mornings I am satisfied with a big ol’ bowl of cereal, but me and Hubs like to get a little fancy sometimes. Breakfast for dinner usually occurs about once a week in this house. We always do the typical pancakes, waffles, eggs, or french toast. It was time to get crazy. Crêpes to the rescue!
This is actually the first time I have made crêpes, but after doing some research, my family’s recipe for homemade manicotti shells is basically the exact same so I just used that for these crêpes. The hardest part of this is making sure to swirl the batter around in the pan so that it forms a nice circle and then flipping it can sometimes be tricky. Practice makes perfect though! Years of manicotti shell making has prepared me well for making breakfast crêpes. I love crêpes because your options for fillings are endless! I went for savory with ham and Gruyère crêpes.
These would be perfect to make for your Easter brunch for your family. You can prepare the crêpes the night before and just store them in an airtight container in the fridge. If you do this, make sure you let them come to room temperature before trying to roll them, otherwise they may tear.
Ingredients
- 3/4 cup milk
- 1 egg
- 1/2 cup all-purpose flour
- butter (for pan)
- 8-10 slices of thinly sliced ham (about 8oz.)
- About 6 oz. of Gruyère cheese, sliced thin
- fresh chopped chives for garnish (optional)
Instructions
- In a mixing bowl, whisk together the milk, egg, and flour.
- Heat a saute pan (or a crepe pan if you have one) over medium heat. Melt a pat of butter. You can use a pastry brush to make sure that the butter coats the pan. Scoop about 2 tbs. of the batter onto the pan and immediately swirl the pan around until the batter forms a circle of about 6-7 inches in diameter. You can add a little more of the batter if needed. Cook for about 2 minutes or until lightly browned. Using a fork or a small spatula, gently flip the crepe over and cook on the other side for another 2 minutes or so until both sides are cooked. Remove from the pan.
- Repeat this process with the remaining batter. If the pan gets too hot, remove from the heat and wipe down with a damp cloth. You can also adjust the heat if it gets too hot.
- Once the crepes are all cooked, layer 2 slices of ham and some of the cheese onto the center of one of the crepes. Fold in one end and then fold over the sides (see photos).
- Add a little more butter to the pan (still on medium heat). Place the folded crepes into the pan, a few at a time. Flip after about 1 minute and cook until the cheese is melted. Remove from the heat. Garnish with fresh chives or other desired toppings and serve.
Looking fore more brunch ideas? Try this! Low-Fat Cheddar and Spinach Quiche with Oat Crust!
|
I get super cranky without breakfast too….I must have it to start my day! These crepes look delicious…I’ve only had sweet crepes before but I think I need to try a savory kind after seeing these!
Taylor @ greens & chocolate recently posted..ginger pear & carrot juice
What a wonderful and beautiful breakfast. I’m like you I have to have breakfast or I start getting nasty and my family does not want to see me on the mean side. lol For first time making crepes, they look GORGEOUS!!!
Jennifer @ Peanut Butter and Peppers recently posted..Three Cheese Chicken Alfredo
Wow, what a wonderful looking crepe! I absolutely MUST try this for breakfast some morning. Thanks for sharing, Stephanie!
These crepes look absolutely beautiful my friend
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Guest Post #1: Pasta Puttanesca
I am only a fan of savory breakfasts… this one looks like a winner.
Ramona recently posted..Hot and Sour Soup
Ohhh wow! I would LOVE these for brunch!
Jessica – The Novice Chef recently posted..Dark Chocolate Guinness Cake with Bailey’s Buttercream
This crepe looks truly decadent!! I’m a sucker for savory crepes
Megan (Country Cleaver} recently posted..How To Tuesday: How to Clean Farm Fresh Eggs
Breakfast for dinner is the best! And I could seriously eat these crepes for breakfast, lunch and dinner!
Chung-Ah | Damn Delicious recently posted..Green Tea Cupcakes with Matcha Cream Cheese Frosting
Oh I love crepes, your look so delicious – thanks for the recipe!
Rosie @ Blueberry Kitchen recently posted..Homemade Tuna Quiche
Stephanie, gruyère is my favorite kind of cheese. one of them, actually. There are too many cheeses that I love! These crepes look wonderful. I’m starving for lunch already!
sally @ sallys baking addiction recently posted..White Chocolate Lucky Charms Treats.
Can you believe I have never had savory crepes before? This is making me want to start!! These look so pretty!
JulieD recently posted..Sake-Steamed Mussels
Oh maaah gosh, Stephanie–these crepes look amazing! Nothing beats a gooey, cheesy dish, and I love that you used crepes as a savory vessel. Want!!
Hayley @ The Domestic Rebel recently posted..Almond Joy Magic Pie (For Pi Day!)
What a delicious looking breakfast idea! I love crepes and melted cheese is a winner for me also.
Gorgeous images
GourmetGetaways recently posted..Lemon Caper Flathead – Julie Goodwin Recipe
This reminds me of France…many years ago, when I was visiting, I indulged in a gluten-FULL crepe – it was delicious and I didn’t pay to badly for it
P.S I love breakfast too!
I have a crepe pan but never use it enough
Time to change..
Gerry @ Foodness Gracious recently posted..Irish Soda Bread
I adore crepes, and these look just perfect!
Deborah recently posted..Taste and Tell Thursdays – Banana Brickle Muffins
I have to have breakfast as well … It might be my favorite meal of the day! I tend to want more fruity stuff with granola, but this looks incredible! A lunch idea? Oh and your photography is gorgeous!
Mary Frances recently posted..Pumpkin Carrot Cake