• Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
  • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
  • Weekly Meal Plans
  • More
    • About
    • Work With Me!
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Want every new recipe delivered right to your email inbox?

Sign Me Up!
Recipes » Ham and Egg Crepe Squares

Ham and Egg Crepe Squares

By Kate Morgan Jackson

Jump to Recipe

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!

ham and egg crepe squares

PIN this recipe for Ham and Egg Crepe Squares now… So you can make it later!

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. 

eggs

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!

Does it matter what size eggs I use?

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.

Can I add cheese?

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!

Can these be made ahead of time?

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!

Eggs in Clouds
Make a simple egg a heavenly creature with this easy and dramatic recipe for eggs in clouds! It is breakfast magic on a plate.
Eggs in Clouds
Make a simple egg a heavenly creature with this easy and dramatic recipe for eggs in clouds! It is breakfast magic on a plate.
How To Make A Perfect Poached Egg
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!
How To Make A Perfect Poached Egg
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!
Crispy Bread Crumb Fried Eggs
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!
Crispy Bread Crumb Fried Eggs
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...

mimosa fruit saladMimosa Fruit Salad
Orange Juice Crumb Cake
fresh mint teaFresh Mint Tea

Print
ham and egg crepe squares

Ham and Egg Crepe Squares


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

Description

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

  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.

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!

Equipment

Image of Measuring Spoons

Measuring Spoons

Buy Now →
Image of Measuring Cup

Measuring Cup

Buy Now →
Image of Blender

Blender

Buy Now →
Image of Cutting Board

Cutting Board

Buy Now →
Image of Fish Spatula

Fish Spatula

Buy Now →
Image of Medium Skillet

Medium Skillet

Buy Now →
Image of Rimmed Baking Pan

Rimmed Baking Pan

Buy Now →
Image of Offset Spatula

Offset Spatula

Buy Now →
1 crepe square2373.8 g481.4 mg12.4 g5.3 g0.1 g14.6 g0.4 g15.8 g291.6 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

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

69 shares
  • Facebook60
  • Twitter
  • Yummly
Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

Know someone who would love this recipe?
Click here to email them the link!

Published on March 1, 2022

Good for: Brunch, Mother's Day, Southern Husband's Favorites

Last Post:
Buttermilk Fried Chicken Tenders
Next Post:
Recipe Round-Up: Lenten Suppers

I'D LOVE IT IF YOU WOULD RATE THIS RECIPE
(AND COMMENTS ARE WONDERFUL TOO!) Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Susan says

    March 1, 2022 at 3:13 pm

    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

    Reply
    • Kate Morgan Jackson says

      March 1, 2022 at 3:44 pm

      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/

      Reply
      • Susan says

        March 1, 2022 at 3:55 pm

        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!

        Reply
        • Kate Morgan Jackson says

          March 1, 2022 at 4:00 pm

          Ha! That’s what I do too. :) Glad it worked, and hope you like the chicken tenders! :)

          Reply
  2. Susan says

    March 1, 2022 at 4:10 pm

    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!

    Reply
    • Kate Morgan Jackson says

      March 1, 2022 at 4:11 pm

      You are never a bother! I love Joy The Baker…and wouldn’t you know it! At least we know it’s not us! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

Want to round out your meal? This recipe pairs well with...

mimosa fruit saladMimosa Fruit Salad
Orange Juice Crumb Cake
fresh mint teaFresh Mint Tea

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Fresh Mint Tea
  • Julia Child's Filet Of Sole
  • Grandpa's Coca-Cola Ribs
  • Pasta with Buttered Egg Sauce

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Fresh Mint Tea
  • Julia Child's Filet Of Sole
  • Grandpa's Coca-Cola Ribs
  • Pasta with Buttered Egg Sauce

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2022 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.