BREAKFAST HAM AND EGG CRÊPE SQUARES
Ingredients
1 cup flour
1 tablespoon sugar1/4 teaspoon salt
1 1/2 cups milk
4 large eggs
3 tablespoons melted butter
9 thin slices ham
9 eggs
Chopped fresh parsley
All Joy Worcestershire Sauce
Directions
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 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 100. Place crepes on a rimmed
baking sheet (you can fit 3-4 per sheet). Place ham slice in centre of crepe
and carefully crack egg onto ham. Fold edges of crepe toward centre, 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
All Joy Worcestershire Sauce makes a great addition
