Breakfast for 10
Egg Ham and Cheese Crepe Pockets
Thin crepes wrap scrambled eggs, ham, mustard, and cheddar before baking into warm, folded pockets.
$1.04per serving $
50 minstart to table
10servings
Ingredients
- 1/2 cup warm water
- 1 cup milk
- 4 large eggs
- 4 tbsp unsalted butter
- 1 cup all-purpose flour
- 1 tsp sugar
- 1 pinch salt
- 1 1/2 tbsp dijon mustard
- 1/3 lb good quality deli ham
- 10 large eggs scrambled with 4 tbsp heavy cream or milk
- 8 oz medium cheddar cheese
Steps
- Whisk the warm water, milk, four eggs, melted butter, flour, sugar, and salt into a smooth batter.
- Heat a lightly buttered 10-inch skillet over medium heat and cook 10 thin crepes, about one minute per side.
- Scramble the 10 eggs with the cream or milk in the skillet until firm and fully cooked.
- Heat the oven to 375 F and place the crepes on a baking sheet.
- Spread mustard on each crepe, then add ham, scrambled eggs, and cheddar cheese.
- Fold the crepes into pockets and bake for 10 minutes, until the cheese melts.
Main ingredient on sale this week? See what to make with deli meat on sale.
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