Ham and Egg Crepe Squares

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I am a complete sucker for any recipe that does something out of the ordinary with eggs…provided that it stays within my weekday “must be able to be made in a reasonable amount of time rule.” 

I love and adore eggs (which works out so conveniently with my love and adoration of bacon), but there’s only so many poached/fried/scrambled eggs a girl can eat, and variety is the spice of life, and all that. 

So when I heard that there was such a thing as crepes that are baked with ham and an egg inside, I knew this had my name all over it. 

I have to admit, I was a teeny bit intimidated by the whole making of the crepe part, but as I was getting ready the Southern husband commented that it was probably like pancakes…the first one would be a bust, and then I would get the hang of it and it would all go just fine.

I snippily reminded him who the food blogger/expert chef was in the house, and he smartly retreated to the other end of the house.  Then I started making the crepes.  The first one was a complete bust, and then I got the hang of it.  

At which point I went to the other end of the house and said he kind of maybe had sort of been right, and kissed the top of his Southern head. And then I turned them into ham and egg crepe squares!

Here’s how you make ham and egg crepe squares!

Put a cup of flour, a tablespoon of sugar, a quarter teaspoon of salt, a cup and a half of milk, four eggs and 3 tablespoons of melted butter in a blender, push that button and blend on high for 30 seconds. Let the mixture rest for 15 minutes.

Next! Heat a 12 inch non-stick skillet over medium heat and lightly coat with a little more butter. Add 1/3 cup of the batter and swirl the skillet around to completely cover the bottom. Cook until the underside of the crepe is very lightly starting to brown, about 2 minutes.

Loosen edge of crepe with spatula (I love an offset spatula for this so you can loosen it all the way to the middle) and then either using a large spatula or your fingers, lift it up and flip it over.

Cook it another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done, putting wax paper between each one. You should have about 9 when you are done.

Now to make the squares! Preheat your oven to 350 and place crepes on a rimmed baking sheet (you might need more than one baking sheet). Place a thin ham slice in center of the crepe and carefully crack an egg onto the ham.

Fold the edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper, pop them in the oven and bake until egg white is set, about 10-12 minutes. (If you like your eggs cooked more firmly, leave them in the oven for another 3-5 minutes.)

Sprinkle with chopped parsley and serve at once.

This is one of the best uses of a carton of eggs that I know. So fancy, so easy, and guaranteed to bring a smile to your breakfast, lunch or dinner table!

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Ham and Egg Crepe Squares

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These perfect little packages of sunny side up egg and ham all wrapped up in a soft crepe are a treat for breakfast, lunch or dinner!

• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 9 crepe squares 1x
• Category: Breakfast
• Method: Oven, Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crepes!

• 1 cup flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 4 large eggs
• 3 tablespoons melted butter

For the filling!

• 9 thin slices ham
• 9 eggs
• Chopped fresh parsley

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Instructions

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let the mixture rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes.
5. Sprinkle with chopped parsley and serve at once.

Equipment We Used to Make This Recipe

Measuring Cup

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Blender

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Cutting Board

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Fish Spatula

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Medium Skillet

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Rimmed Baking Pan

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Offset Spatula

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Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

Updated (and made even more delicious!) from a previously published Framed Cooks post! Recipe adapted from Everyday Food.