SCRAMBLED EGGS AND HAM CREPES

One of my favorite things to do on a Sunday is making brunch. After a 2-mile walk with Maggie, our 14-pound puppy who thinks she’s the size of a Great Pyrenees, I am starving. I have been craving some crepes so I think I’ll make Scrambled Eggs and Ham Crepes today.

I posted scrambled eggs with sliced ham a while ago. There are also a few other crepes recipe, see the links below.

Scrambled Eggs with Ham

Ham and Cheese Crepes

Nutella and Banana Crepes

Today, I’m using diced ham for scrambled eggs. Scrambled eggs are basic, but to make a perfect one, it takes time and a little bit of effort. The key is a non-stick pan, low heat and continuously using your spatula to push the eggs from one side of the pan to the other. That’s the key to perfect, soft, creamy and fluffy scrambled eggs.

Add 4 eggs (it’s just us two today), a pinch of salt, pepper and a dash of milk into a bowl. I didn’t measure anything today, so go with your gut. Just remember the ham is already a little salty, so you don’t need a lot of salt.

Whisk the eggs until everything is combined and the eggs are well-beaten. Set aside.

Add a tablespoon of butter in a medium non-stick pan, medium heat.

Once the butter melts, add the diced ham into the pan, seasoning with fresh ground black pepper. Cook for a few minutes. You basically just heat it up as the ham is already cooked.

Remove the ham into a small bowl, set aside. Discard any liquid from the pan.

In the same pan, add a tablespoon of butter, turn the heat on low.

Once the butter melts, add the eggs into the pan.

Continuously use your spatula to push the eggs from one side of the pan to the other. I know it seems like it’s gonna take an eternity, but it’s totally worth it. Don’t rush by turning the heat up too high.

Push, push, push, in 3 or 4 motions across, then sweep the spatula all the way around the edge of the skillet to create long egg waves. You don’t have to do it every second, but keep an eye on it, when it starts to look like it’s set, then start to push, push, push.

Keep going.

Keep going.

The eggs are ready when it’s no longer runny. It’s o.k. if there’s a little bit of liquid. It will continue to cook.

Add diced ham into the eggs. Fold gently until mixed together.

Sprinkle with some fresh grated Gruyere cheese. Remove the pan from the heat.

Now let’s make some crepes.

For savory crepes, I cheated by using the Crepe Mix that I got from a local specialty store. It has a French Flag on so how bad could that be. ha ha

If you want to make it from scratch, you can follow the Ham and Cheese Crepes recipe.

The box (can) says add 2 eggs, 1 1/4 cup of water, 2 tablespoons of melted butter, 1 cup of Crepe Mix and all you have to do is mixing everything in a bowl.

There you have it, crepe mixture. I did not add vanilla extract since I want to make savory crepes today.

Heat a crepe pan or non-stick frying pan over medium heat. Pour or scoop the batter onto the pan, using approximately ¼ cup for each crepe.

Tilt the pan with a circular motion so that the batter coats the surface evenly. Don’t worry about it being perfectly round, it will still taste good either way.

Cook the crepe for about 2 minutes, until the bottom is lightly brown.

Loosen with a spatula or flat wooden spoon, turn and let it cook for about another 2 minutes until the other side is lightly brown.  Once ready, move the crepe to a plate. Repeat the steps. I am making 4 crepes today for me and hubby.

To assemble the crepes, spoon the scrambled eggs and ham in the middle of the crepes. Sprinkle with some chopped parsley, or chives (optional).

Fold one side of the crepe to cover the scrambled eggs and ham. Fold the other side.

Garnish with chopped parsley (optional). There you have it, Scrambled Eggs and Ham Crepes.

It’s my habit now to post some picture I took from France when I make anything French related. Hope you enjoy them as much as I do. Here it is.

I also have a few other French recipes. Hope you check them out as well. 🙂

Croque Madame, French Apple Tart, Chocolate Almond Croissants, Nutella and Banana Crepes, Ham and Cheese Crepes, Chicken with Forty Cloves of Garlic, French Macarons, Beef Bourguignon, and French Onion Soup

Hope you give these recipes a try and let me know how it goes, the comment box is below the recipe card. 🙂