Green Eggs and Ham Breakfast Crepe

The Chew
|
Servings: 4
|
easy
|
45 to 60 min

Celebrate St. Patrick's Day the right way!


  • Ingredients
  • step-by-step directions
Ingredients
For the Crepes:
  • 1/2 cup all purpose flour
  • 1/2 tablespoon sugar
  • 1/4 teaspoon Kosher salt
  • 3/4 cup milk
  • 2 large eggs
  • 2 tablespoons unsalted butter (melted, plus more for brushing)
For the Tomatillo Salsa:
  • 3/4 pound tomatillos (husked, rinsed and quartered)
  • 2 cloves garlic
  • 1/2 serrano pepper (stemmed)
  • 1 lime (juiced)
  • 1/2 bunch cilantro
  • 1/2 orange (zested and juiced)
  • Kosher salt and freshly ground black pepper (to taste)
To Assemble:
  • 4 Crepes
  • 8 slices black forest ham
  • 4 large eggs
  • 1 cup Tomatillo Salsa
Directions
  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • For the Crepes:
  • In a blender combine the flour, sugar, salt, milk, eggs and butter. Blend until smooth, about 30 seconds. Let sit at room temperature for at least 15 minutes or refrigerate overnight.
  • Heat a medium skillet over medium heat. Lightly butter the pan then add 1/3 cup of batter and swirl to evenly cover the bottom. Let cook 2-3 minutes until lightly golden and flip the crepe to cook an additional 30 seconds. Remove from the skillet and repeat with remaining batter.
  • For the Tomatillo Salsa:
  • To the carafe of a blender, add the tomatillos, garlic, serrano, lime juice, cilantro, orange zest and juice. Season with salt and pepper. Blend until almost smooth but leave a little texture. Set aside until ready to use.
  • To Assemble: Add the crepes one at a time to the baking sheet in a single layer. To each crepe, place two slices of ham. Add one egg into the center of each crepe and drizzle with 2 tablespoons tomatillo salsa. Season with Kosher salt and freshly ground black pepper. Fold the edges towards the center creating an enclosed pocket and leaving a little of the egg and ham showing.
  • Transfer to the oven and bake until the egg white is set but the yolk is still runny about, 10-12 minutes. Remove from oven and serve with additional tomatillo salsa.
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