Crepes are a nice way to style up breakfast, brunch, or breakfast-for-dinner. You’ll have all the awesome flavors of a Western omelet (also known as a Denver omelet) tucked inside a flavorful crepe. Garnish with salsa, sour cream, and additional Cheddar cheese.
Ingredients
Crepe Batter
- 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®)
Crepe Filling
- 8 large eggs
- ¼ cup milk
- ½ cup shredded Cheddar cheese
- salt and freshly ground black pepper to taste
- 1 teaspoon olive oil
- 1/3 cup diced onion
- 1/3 cup diced red bell pepper
- 3 tablespoons diced jalapeno pepper (Optional)
- ½ cup chopped ham
- 2 tablespoons melted butter, or as needed, divided
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.
Step 5
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.
Step 6
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.
Cook’s Notes:
Your crepe batter should be very thin, not like pancake batter. If too thick, add a bit more milk to the batter. If your batter doesn't completely cover the bottom of the pan, just fill in the holes by adding a bit more batter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 528 | |
% Daily Value * | |
Total Fat31g | 40% |
Saturated Fat14g | 72% |
Cholesterol520mg | 173% |
Sodium711mg | 31% |
Total Carbohydrate33g | 12% |
Dietary Fiber2g | 6% |
Total Sugars7g | |
Protein29g | |
Vitamin C20mg | 99% |
Calcium307mg | 24% |
Iron4mg | 23% |
Potassium486mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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