Ham and Egg Crepe Squares

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 30 minutes or under 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 happened on this recipe for crepes that are baked with ham and an egg inside, I moved straight to the top of the recipe pile.  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.


Once you are finished making the crepes and are incredibly proud of yourself for actually MAKING crepes, you lay them on a baking sheet, and line each one with a thin slice or two of ham.  Then crack an egg into the center and fold up the sides of the crepe so you have a little square package with the egg yolk peeking out.  The egg white will act as a kind of glue so the sides pretty much stay put.  Sprinkle some coarse salt and pepper on each one and pop them in the oven for about 10-12 minutes – you want the white to be set but the yolk to still be a little runny.  When they are done, sprinkle with a little parsley and you have a scrumptious, handsome little egg dish.  I made two per person and that was perfect.  And the happy recipient of that first crepe – the one that was a bust?

And they all lived happily ever after. 

Recipe adapted a bit from Everyday Food


Ham and Egg Crepe Squares
Serves: 9 crepe squares
  • 1 cup flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1½ cups milk
  • 4 large eggs
  • 3 tablespoons melted butter
  • 9 thin slices ham
  • 9 eggs
  • Chopped fresh parsley
  1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
  2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add ⅓ 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. Sprinkle with chopped parsley and serve at once.


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  1. Joanne says

    I always forget how much I love eggs until I see a recipe like this and think. Man. I really love eggs.

    I am not the best at making pancakes so I know that these crepes would be a slight disaster. But I think it would be a fun experiment for a weekend morning. When I have time to make multiple batches when the first five don't work out!

  2. Amanda says

    Amazing! I never would have thought of that and I totally agree with you on two points:

    1. Eggs are amazing and it's so great to find a new way to enjoy them. Like this one. I'll be making this tomorrow!

    2. Making crepes is exciting. I know when I made crepes for the first time I said to my boyfriend, "look I'm making crepes!!!" about ten times. And they're not too hard to make, they're surprisingly resilient.

    Well thanks for sharing this wonderful idea, your crepes look gorgeous and I can't wait to try it!

  3. Jennifer says

    I'm a vegetarian, so how do you think this would work out using something like spinach instead of ham? Would frozen spinach get too soggy? (I always have lots of that hiding in the freezer) :)

  4. Kate Morgan Jackson says

    @Jennifer: I think if you pressed as much water as possible out of the spinach it would be fine. (I may have to try that variation myself!)

  5. Laura says

    Wow these look great! I love eggs, I love crepes – the perfect combo! I'll have to try this sometime soon, thanks for sharing the recipe! PS Your dog is adorable!

  6. Katie says

    I made these this morning. First of all – I made crepes! I've never done that before. Second of all – these are SO GOOD! And fun. YAY!

  7. foodies at home says

    Such a great little package! And yes, our dog gets my failures in the kitchen as well…I don't think she's complaining though!

  8. Lindsay @ Pinch of Yum says

    This is brilliant. I want to make these this weekend… and I'm not even a huge egg eater! I love that they are folded into little square boats. So cute! :)

  9. Kate Morgan Jackson says

    Thanks everyone! Now that I have gotten over my fear of crepes, I think I might be heading towards peanut butter and jelly crepe roll-ups. Just warning you now. :)

  10. Mira says

    I just made this for breakfast with a couple of modifications: gluten free crepes, locally made turkey bacon, green onions, and spinach. I didn't manage to get mine to fold so you could see the egg inside, but they were delicious anyways! And my 1.5 year old loved them too!

  11. G and H says

    Gorgeous – I'm salivating! I'm including these in our roundup of brunch bites on Thursday. Thanks for sharing the recipe!!

  12. steven says

    Thank you so much for ALL your delightful posts!
    I always read them, and I always enjoy them!!

  13. mremmers says

    I made these today, as a test run, and will be serving them again tomorrow for guests spending the night. Really elegant presentation and actually pretty reasonable in terms of calories. Paired with a chunky fresh fruit salad – I'm good to go. Thanks!

  14. Heidi / @foodiecrush says

    What a deliciously easy recipe to make. Those eggs, smiling at me and ready to dig in. Don't look, I'm drooling. Thank you for the post.

  15. Cynnamama's Cafe says

    Every Christmas morning I make crepes with jams of choices my kids picked with powdered sugar (same ole' recipe – haha!). This coming Christmas, I'm definitely going to make this recipe! I know my kids will lurve it! Thanks!

  16. jennerationnext says

    The egg batter did not come out as desired. But since I was cooking for a man who loves eggs as his favorite food, I told him if you mess up, they're still eggs! Eggs are eggs, can't mess them up TOO badly.

  17. FramedCooks says

    Hmmm. i would think so, but I've never tried it with whole wheat flour so I can't say 100%. But if you try it and it works, will you come back and let us know? Thanks!

  18. Anonymous says

    Update: I made this with whole wheat pastry flour and unsweetened almond milk, sans ham. It was fantastic! Even my non-health nut bf loved it.

  19. Anonymous says

    Great recipe! I did have a hard time getting the crepe to stay folded during the bake time, but it still tasted great and the crepe batter was perfect. Thanks for posting!

  20. Ginny R says

    How about adding some shredded Gruyere on top just for another twist. Yummm. Love the recipe and did it for dinner night before last. Have to agree on loving eggs. Soooo versatile and adaptable.

  21. Gayla says

    ??? Recipe doesn’t make sense – blend eggs,etc in blender – set aside – final step crack egg on ham and bake – what do you do with the egg mixture in the blender

  22. Stacey says

    A made these for the first time a few months ago, and they have become such a staple in our house for weekend breakfasts. Together with a hashbrown breaksfast, egg boats and a monte cristo, these are part or our weekend breakfast rotation. Thanks so much for sharing!

  23. says

    Here in France we eat eggs in crepes all the time! In fact, you can skip the putting it into the oven part… 1)Pour your batter into the pan, 2) once the crepe is cooked on one slide, flip it over, 3) crack an egg on top, add some cheese, mushrooms, whatever you are in the mood for, 4) fold the sides of the crepes up like you did in the picture to keep it from running off, 5) cover if you can and let the egg cook. It should be just cooked, still runny when you eat it.
    This make a great dinner when made with buckwheat crepes and served with a salad!

  24. Tina says

    I have never made crepes I need more direction after you put it in the blender. Is it like making pancakes? How much do you pour?

    • Kate says

      Hi Tina! The batter will be thinner than pancake batter after you blend it in the blender, because crepes are more thin and delicate than pancakes. After the batter has rested for 15 minutes, you use 1/3 cup at a time for each crepe. I find it easiest to pour the batter from the blender into a 1 cup measuring cup (up to the 1/3 line of course!) and then to pour it into the pan – much easier than trying to scoop out 1/3 cup directly from the blender. Hope this helps – we just had these again last week and they are SO good!!

  25. Lynda says

    Hi Kate,

    We love your recipes, but we are also big fans of your photos. What camera and lens do you use?

    Thanks for the great recipes and mouthwatering pictures!


  26. Keldog says

    Hi Kate, this looks amazing, but I’m not even gonna lie, I’m too lazy to even try my hand at the crepes! lol (& time is an issue, with 2 jobs) but I was thinking about possibly trying this using the pre-rolled, dinner rolls dough? I will probably have to reroll two together? but seems like it should be thin enough to work? Have you ever tried it this way? I’ll let you know how it turns out! ㋡

    • Kate says

      Hi Keldog! I’ve only every tried this the crepe way, so let me know how this works out! The crepes are super thin, so you might have to put some toothpicks to work to make the folds. Eager to hear how it turns out!

  27. APT says

    So cute! I love eggs too. This this would work with the phyllo dough I have in the freezer instead of the crepes?

    • Kate says

      It might, especially if you keep the dough really thin, but I can’t say for sure since I’ve never tried it that way. Let me know if you try it and how it comes out!

  28. Wendy says

    The first crepe or two never works well, even for experienced crepe cooks. When I was a kid my mother made crepes (we called them Swedish pancakes because of our Swedish heritage) and the first one was always called the “Mickey”. Mickey was our dachshund/pekinese mix doggie. He was always happy when we made crepes.

    • Kate says

      Hmmm….I think maybe you could freeze the crepes (although I have never tried, so if you do let us know how they come out!)….then you are just a few minutes away from the finished ham and egg squares!

  29. Mary says

    I’m sorry to have to let you know that there is a business who is stealing images off the internet and claiming them as her own. Your ham and eggs square is actually right on her homepage. This is just one of many horrible things the two owners are doing right now. I’m sure you already know that their actions are a violation of federal copyright law, and you are well within rights to take action. Here is the facebook page, for your reference: http://www.facebook.com/amysbakingco

    • Kate says

      Mary, thank you so much for this. So many kind people have gotten in touch to tell me this. It’s of course very distressing to see my picture taken this way, but I am grateful to all the wonderful people who have contacted me with their support, including you. Thank you.

  30. Allie Harcharek says

    Just so you know, your photo was stolen and used on Facebook and Yelp by Amy’s Baking Company, the restaurant that was featured on Kitchen Nightmares and is caught in a social media firestorm for being so outrageous. If I were you, I’d send them a C&D!

    • Kate says

      I think the tortilla might be too sturdy and thick to make the folded part stay together. But if you try it and it works, come back and let us know, okay? :)

    • Kate says

      She is a redbone coonhound mix (we think, anyway – she is a rescue so we won’t ever know for sure) – but whatever she is, she’s a good good dog!

  31. JUDY says

    I was thinking that I could possibly do the same thing with a tortilla shell… Much faster as they are pre-made… Might have to use the toothpicks to keep them in the closed up position..

  32. Kate says

    If you do, let me know how they come out! They are a little thicker than crepes, so you would definitely need toothpicks. But always good to try variations!


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