Ham and Egg Savory Crepes – Easter Sunday Brunch Recipe

Do you have any plans for Easter Sunday yet?  It’s such a lovely time to celebrate; the meaning of new life, the warming up of temperature, and the aroma of the blooming Spring flowers, etc.  Today, I wanted to share with you a beautiful Easter Sunday Brunch Recipe that you can prepare for your family.  Check out the Ham and Egg Savory Crepes video tutorial above if you haven’t done so.  I’ll show you step-by-step on how to prepare these crepes and assemble them together. 



Of course, this recipe is probably good all year around, and not just on Easter.  But the gorgeous and slightly runny egg yolk in the middle simply reminds me of Spring and Easter.  Best of all, you can prepare the crepes the day before.  So, when brunch time rolls around, you can assemble and bake these off in no time!



Besides ham and egg, I also used some smoked mozzrella cheese in these savory crepes.  You can use any grated cheese that you like, such as gouda, cheddar, or even goat cheese.  Pretty much any cheese that you like that melt nicely when heated up.



The bake time in this recipe is important because you want to make sure the egg whites are cooked and the yolks stays runny.   I baked my crepes for exactly 12 minutes with room temperature, large size eggs.  If you use larger eggs or taking the eggs out of the fridge right before baking, they might take a minute or two longer to cook.  Simply check on the crepes at 12 minutes mark on their done-ness and determine if they need additional bake time. 



For my family, we love both the sweet and savory versions of crepes.  If you’ve miss my previous recipe on sweet crepes, simply click here to check them out!  I guess I’ll be making both sweet and savory version this weekend!  Wish you all a wondrrful and blessed Easter Holiday! 





Tools and ingredients used:
Crepe Pan (click here for more information)
Crepe Spreader (click here for more information)
Crepe Maker (click here for more information)
Ninja Blender (click here for more information)
Grapeseed Oil (click here for more information)
Baking Sheets (click here for more information)




Ham and Egg Savory Crepes:Makes: 4 crepes
Ingredients for the Savory Crepe Batter:*

2 large eggs
3/4 cup whole milk
1/2 cup water
1 cup flour
3 tablespoons grapeseed oil, plus more for greasing the pan
1 teaspoon sugar
1/2 teaspoon kosher salt
2 tablespoons white wine**

Ingredients for Fillings:
8 slices deli ham, thinly sliced
4 large eggs
3/4 cup grated mozzarella cheese
Chopped fresh chives, for garnish

To Prepare the Crêpes:
In a blender, add all of the ingredients and blend for 10 seconds.   Then, place the crêpe batter in the refrigerator to let it rest for 1 hour.  This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.

Heat a 9-inch crêpe pan, or a non-stick pan on medium low heat.  Add 1 teaspoon oil to coat. Wipe excess oil with kitchen paper towel.  Pour 1/4 cup of batter into the center of the pan.  Lift the pan and swirl to spread batter evenly.  Alternatively, you can use a crepe spreader as shown in the video.
Cook about 2 minutes and flip the crêpe.  Cook the other side for another 30 seconds to 1 minute.  Remove from heat to a serving plate to cool.   Cook the remaining batter until all done.

To Prepare the Filled Crêpes:
Preheat oven to 350 degrees F. Spray a foil lined baking sheet with non-stick spray. Place 4 pieces of crepe on the baking sheet in a single layer. Evenly divide the cheese in the center of each crepe to make a 3 by 3-inch square. Place sliced ham on the edges of the cheese perimeters. Crack 1 egg into center of each; fold edges toward center.

Bake until egg white is set and yolk is still runny, about 12 minutes. Top with chives and enjoy!


*Note: This batter should make 10 (9-inch) crepes. You can freeze the remaining cooked crêpe for later.

**Note: The wine will be evaporated during the cooking process. But if you prefer not to use wine, you can replace with same amount of water.