The best ham-egg crepes

Must Try

You don’t have to be a kitchen princess for a tasty breakfast or lunch, especially with this delicious recipe for crepes with ham and egg from the oven.

  •  130 grams of flour
  • 1 tablespoon sugar
  • Pinch of salt
  • 360 ml whole milk
  • 8 large eggs
  • 3 tablespoons unsalted butter, melted + a little for the pan
  • 8 slices of smoked ham (e.g. Schinken shoulder ham or schwarzwalder)
  • Fresh chives
  • Baking tray and baking paper

Preheat the oven to 175 degrees.

Start making the crêpes by putting the flour, sugar, salt, milk, 4 eggs and butter in a blender. By using a blender you ensure that the batter gets the right texture, which resembles whipped cream. Blend the mixture well until it has a smooth texture and bubbles form on the top, about 30 seconds. Let the batter stand at room temperature for at least 15 minutes.

Heat a non-stick pan and melt some butter. Put a quarter of the batter in the pan and make sure that as much of the bottom is covered as possible, make sure they are as thin as possible. Bake the crepes for about 2-3 minutes until the bottom is golden brown.

Carefully loosen the crepe from the pan with, for example, a rubber spatula and tilt it, then bake for another minute. Continue like this with the rest of the batter.

Place 4 crepes on the baking tray with the baking paper and place 2 slices of ham on each. Break an egg above the ham in the middle and quickly fold the edges to the middle, making sure you leave a little open in the middle so you can see the contents. Season with some salt and pepper and bake in the oven until the egg is cooked but the yolk is still soft, about 12 minutes.

When the crêpes are ready, take them out of the oven and present them on a nice plate or wooden board and finish with some finely chopped chives.

Finally, a video with tips for baking the perfect crepe. Enjoy your dinner!


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


 

- Advertisement -spot_img

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img