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.
More tips for making ham and egg crepe squares!
I try and go for large or medium with this recipe, as the extra large or jumbo ones can have too much white for the crepe to hold.
The last time I made them my daughter asked me this very question, and so I tried sprinkling hers with a little finely grated cheddar before I popped the in the oven, and it was MAGICAL. So, yes!
You can definitely make the crepes ahead of time (let them come to room temperature before you assemble the squares) but the rest of it needs to be done right before the eating commences.
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!
OTHER EGG-CELLENT RECIPES WE LOVE!
 Make a simple egg a heavenly creature with this easy and dramatic recipe for eggs in clouds! It is breakfast magic on a plate. |
 Yes, you really can poach an egg, and this post will walk you through it step by step. Here’s how to make a perfect poached egg. No fear! |
 This simple recipe for crispy bread crumb fried eggs adds some tasty crunch to your breakfast. It’s like having your toast right in with your eggs! |
Want to round out your meal? This recipe pairs well with...
Ham and Egg Crepe Squares
Prep Time: 15 minutes- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 crepe squares 1x
- Category: Breakfast
- Method: Stovetop, Oven
- Cuisine: American
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Print Recipe
Pin RecipeDescription
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!
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
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.
Perhaps I’m the only one with the problem, but I couldn’t Pin the Buttermilk Chicken Tenders and I kind of wanted it. Can you check? Thanks
Hi Susan! I just checked and it seems to be pinning okay on my end, but here is the Pin link for you – that should take you right there. Hope this helps! https://www.pinterest.com/pin/65794844547766708/
Thanks. This worked fine.
I tried several times including before I left the message and couldn’t get off the – what do I call it – the first page? I always blame Chrome, so that’s what I’ll blame now.
Appreciate it!
Ha! That’s what I do too. :) Glad it worked, and hope you like the chicken tenders! :)
I wouldn’t bother you again, but the second I clicked off your page, there was cute Joy the Baker who had posted a Mardi Gras playlist. I clicked on it and a message came up and said “Chrome will not allow you to open this page.” Figures!
You are never a bother! I love Joy The Baker…and wouldn’t you know it! At least we know it’s not us! :)