Breakfast Crepes with Ham, Vegetables, and Egg

01Method

1. 1

   Combine milk, flour, eggs, butter, sugar, and salt in a bowl, then transfer the mixture to a blender and process on high until smooth; a few small lumps are acceptable. Allow the batter to rest for 15 minutes.

2. 2

   While the batter rests, warm vegetable oil in a skillet over medium heat. Stir in the ham and heat through, 3 to 4 minutes. Add the onion and cook until translucent, about 5 minutes. Lower the heat and fold in the spinach and tomato. Keep the filling warm.

3. 3

   Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

4. 4

   Warm a nonstick pan over medium heat and lightly coat with cooking spray. Pour about 1/3 cup of batter into the pan, tilting to spread it evenly. Cook until the bottom is lightly golden, 1 to 3 minutes, then flip and cook the other side for 1 to 2 minutes. Remove and repeat with the remaining batter.

5. 5

   Lay the finished crepes on the prepared baking sheet. Spoon the ham and vegetable filling into the center of each one, then gently crack an egg on top of the filling. Fold the sides of each crepe inward to partially enclose the filling.

6. 6

   Bake until the egg whites are just set, 8 to 11 minutes. Finish with a sprinkle of parsley and season with salt and pepper before serving.