Savory Western Crepes
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

Ingredients for - Savory Western Crepes

1. Milk - 1 ½ cups
2. All-purpose flour - 1 cup
3. Eggs - 2 large
4. Chopped fresh cilantro - 2 tablespoons
5. Melted butter - 1 tablespoon
6. Chile-garlic sauce (such as Sriracha®) - 2 teaspoons
7. Eggs - 8 large
8. Milk - ¼ cup
9. Shredded Cheddar cheese - ½ cup
10. Salt and freshly ground black pepper to taste - ½ cup
11. Olive oil - 1 teaspoon
12. Diced onion - ⅓ cup
13. Diced red bell pepper - ⅓ cup
14. Diced jalapeno pepper (Optional) - 3 tablespoons
15. Chopped ham - ½ cup
16. Melted butter, or as needed, divided - 2 tablespoons

How to cook deliciously - Savory Western Crepes

1. Stage

Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.

2. Stage

Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.

3. Stage

Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.

4. Stage

Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.

5. Stage

Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.

6. Stage

Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.