Savory Western Crepes

01Method

1. 1

   Pour milk, flour, eggs, cilantro, butter, and chile-garlic sauce into a blender and process until the mixture is completely smooth and thin, about 1 minute. Allow the batter to rest for at least 30 minutes.

2. 2

   Place a crepe pan or small skillet over medium heat and brush it with melted butter. Pour in about half a cup of batter, then immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even round. Return to the heat and cook until small brown spots develop on the underside, 1 to 2 minutes.

3. 3

   Carefully loosen the edge with a spatula and flip the crepe; cook the second side for 30 to 60 seconds. Transfer to a plate and repeat with remaining batter, brushing in additional butter as needed and stacking the finished crepes.

4. 4

   In a large bowl, whisk together the eggs and milk until fully combined. Fold in the cheddar cheese along with salt and pepper.

5. 5

   Warm the oil in a skillet over medium heat. Add the onion, bell pepper, and jalapeño and sauté until softened, about 3 minutes. Mix in the ham and cook for another 2 minutes. Lower the heat and stir in a spoonful of butter, then pour in the egg mixture. Cook, stirring gently, until the eggs are just set but still moist, 3 to 5 minutes. Remove from the heat.

6. 6

   Spoon roughly a quarter cup of the egg filling along the bottom third of each crepe and roll it up tightly. Repeat with the remaining crepes and filling.