Ham and Egg Crepe Squares from Framed Cooks

1. 1

   Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds.

2. 2

   Let rest for 15 minutes.

3. 3

   Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter.

4. 4

   Add 1/3 cup batter and swirl to completely cover skillet.

5. 5

   Cook until underside of crepe is very lightly starting to brown, about 2 minutes.

6. 6

   Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over.

7. 7

   Cook another 1-2 minutes and then slide out of skillet onto wax paper.

8. 8

   Repeat until all crepes are done.

9. 9

   You should have about 9 when you are done.

10. 10

    Preheat oven to 350.

11. 11

    Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet).

12. 12

    Place ham slice in center of crepe and carefully crack egg onto ham.

13. 13

    Fold edges of crepe toward center, using the egg white as a kind of glue.

14. 14

    Season with salt and pepper and bake until egg white is set, about 10-12 minutes.

15. 15

    Sprinkle with chopped parsley and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.