In a large bowl, combine all ingredients and whisk until very smooth. This can also be done in a food processor. Set batter aside to rest for about 15 minutes before using. Batter can also be covered and refrigerated for up to two days.

Add some butter or nonstaick spray to a large frying pan (about 12-inches) and heat over high heat. Pour about 1/3 cup crepe batter into the pan and tilt the pan to swirl it around and coat it with a single, even layer. Once the first side cooks, flip the crepe and crack an egg right on top.

Use a fork to gently break the egg yolk, give the egg a gentle whisk and spread it evenly all over the crepe. If you’re worried about hitting the crepe during this step, you can scramble the egg in a bowl and pour it into the center of the crepe, the spread it around. Allow crepe to continue cooking until egg is set. Season with pepper, if desired.

Spread a layer of cheese over half of the crepe. Allow it to melt for about 30-60 seconds.

Add a layer of ham on top of the cheese. You can use either a single layer of ham or pile up two thin layers (I used a ham-steak and chopped it up).

Fold crepes in half, covering the ham and cheese side of the crepe with the side that only has egg on it. Fold crepe in half again, making a finished crepe that is 1/4 circle in area and packed with many layers of crepe, cheese, ham and egg.

Serve immediately, either on a plate or wrapped up in a couple of paper towels if you want to brave the hot cheese and eat it “street-style: and start on a second. Skillet heat may need to be lowered slightly for subsequent crepes, but crepes should be nicely browned when finished.

Makes 6 large crepes (8 if using a smaller pan)


Crepe Ingredients

1 1/3 cups milk

2/3 cup water

1 1/2 cups + 1 tbsp all-purpose flour

4 large eggs

1/4 tsp salt

2 tsp vegetable oil

Crepe Filling

1 large egg

approx. 2-oz Havarti or Swiss cheese

approx. 1 or 2-oz Ham

{recipe via Baking Bites}