Savory Western Crepes recipe
All Recipes Breakfast and Brunch Recipes Crepes
Ingredients
- 1 ½ cups milk 1 cup all-purpose flour 2 large eggs 2 tablespoons chopped fresh cilantro 1 tablespoon melted butter 2 teaspoons chile-garlic sauce (such as Sriracha®) 8 large eggs ¼ cup milk ½ cup shredded Cheddar cheese salt and freshly ground black pepper to taste 1 teaspoon olive oil ⅓ cup diced onion ⅓ cup diced red bell pepper 3 tablespoons diced jalapeno pepper ½ cup chopped ham 2 tablespoons melted butter, or as needed, divided
Nutrition Info
- 527.6 caloriescarbohydrate: 33.2 gcholesterol: 519.6 mgfat: 30.9 gfiber: 1.6 gprotein: 28.8 gsaturatedFat: 14.4 gservingSize: -sodium: 710.9 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Savory Western Crepes
Directions
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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.
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.
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.
Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.
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.
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.