Egg, Ham and Cheese Crepe Pockets
User Reviews
4.9
Egg, Ham and Cheese Crepe Pockets
Description
The Egg, Ham and Cheese Crepe Pockets recipe starts with smooth, blended crepe batter cooked quickly in a buttered non-stick skillet to create delicate, golden crepes. After cooking, the crepes are cooled and stacked for assembly. The filling consists of fluffy scrambled eggs cooked with milk or cream, alongside strips of quality deli ham and shredded cheddar cheese. Each crepe is brushed with Dijon mustard before layering cheese, ham, eggs, and more cheese across the center, then folded over and tucked to form a pocket.
This preparation delivers crepe pockets with a tender outer layer and a creamy, savory filling featuring the distinct flavors of ham and cheese balanced with the subtle tang of mustard. The pockets serve well warm, satisfying as a breakfast main or brunch dish that pairs nicely with fresh fruit or salad.
For best results, use a smooth non-stick pan in good condition to cook the crepes evenly. The recipe notes that the first crepe might look imperfect, so consider it a trial. For freezing, keep the crepes in a single layer separated by parchment to avoid sticking. This method ensures crepes maintain their shape and texture after thawing.
Ingredients
- Ingredients for Crepes:
- ½ cup water warm
- 1 cup milk any kind
- 4 egg large
- 4 Tbsp butter melted. Plus more to sauté, unsalted
- 1 cup all-purpose flour you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose
- 1 tsp sugar
- Pinch salt
Ingredients for Filling:
- 1-2 Tbsp Dijon mustard
- 1/3 lb deli ham cut into strips, good quality
- 10 egg large, scrambled with 4 Tbsp heavy cream or milk
- 8 oz cheddar cheese shredded, medium
Instructions
How to Make Perfect Crepes:
- In the bowl of a blender, combine all ingredients for crepes in the order listed. Blend until smooth (1 min). Scrape down the sides with a spatula if you see any flour clinging to the walls of your blender.
- Over medium/low heat, melt a dot of butter in a good non-stick skillet Add batter and quickly swirl to cover the bottom (about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked.
How to Assemble Breakfast Crepe Pockets:
- Melt 1/2 Tbsp butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy and still somewhat moist. Set aside to cool.
- Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes.
- To serve right away, saute in butter 3 min per side over med/low heat until golden brown on both sides and warmed through. Serve plain or with diced tomatoes, avocado and hot sauce.
Freezing and Thawing Instructions:
- To freeze, wrap each pocket in parchment paper then place in a freezer safe bag. Before serving, thaw in the fridge or microwave in a single layer on high 1 to 2 min for 2-4 pockets just until thawed, then saute in butter over med/low heat 3 min per side.
Notes
- Use a non-stick pan that is not scratched to achieve smooth crepes; the first crepe may not turn out well but is expected.
- When freezing crepes, separate them with parchment paper and avoid stacking without it to prevent sticking.
User Reviews
Overall Rating
4.9
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