Egg, Ham and Cheese Crepes Pockets
Posted November 8, 2023 by: Admin
Create delicious Egg, Ham, and Cheese Crepes without the need for fancy kitchen gadgets! For the crepes, simply blend the batter in a blender and sauté it in a good non-stick skillet (I recommend the one I use).
These breakfast Ham and Cheese Crepes are not only delicious but also rich in protein, keeping you satisfied. Admittedly, they require a bit of time to prepare (approximately 1 1/2 hours in total), but they are freezer-friendly, making them a convenient choice for quick breakfasts. Additionally, their pocket format makes them perfect for on-the-go consumption.
These crepes have quickly become my son’s favorite breakfast. In fact, he enjoys them so much that he often requests them for lunch and dinner, knowing that we have a stash in the freezer!
Make-Ahead Breakfast Crepes:
We’d like to express our gratitude to the FoodSaver® brand for sponsoring this recipe and for creating an exceptional product – the FoodSaver. It effectively preserves the freshness, flavor, and nutrients of food, preventing them from being compromised by exposure to air, the enemy of freshness. This not only enhances food quality but also leads to significant cost savings (no more wasted cheese or steaks ruined by freezer burn!).
With the FoodSaver® System, an average family of four can save up to $2,700 per year by buying in bulk, taking advantage of sales, and preventing food waste. The savings can be substantial, as illustrated by the chart below ↓↓↓
We’ve discovered many innovative uses for the FoodSaver, such as accelerating the marinating process for meats and sealing chip and cereal bags. It’s also ideal for preserving items in coolers or suitcases, allowing you to get creative with its applications.
Notably, my parents and sister have also embraced FoodSaver® Systems and found them to be invaluable. This tool keeps items fresh, saves time (especially when pre-making meals like these breakfast pockets), and reduces ingredient waste. My husband has even taken it upon himself to seal everything he can find in our pantry – he’s truly excited about this handy gadget! Now, let’s dive into the recipe for our son’s favorite breakfast:
Ingredients for Egg Ham and Cheese Crepes:
– ½ cup warm water
– 1 cup milk (any type)
– 4 large eggs
– 4 tablespoons unsalted butter, melted (plus extra for sautéing)
– 1 cup all-purpose flour (you can use a 1/2 cup of whole wheat flour and a 1/2 cup of all-purpose flour)
– 1 teaspoon sugar
– Pinch of salt
Ingredients for Filling:
– 1-2 tablespoons Dijon mustard
– 1/3 lb good quality deli ham, cut into strips
– 10 large eggs scrambled with 4 tablespoons heavy cream or milk
– 8 oz medium cheddar cheese, shredded
How to Make Perfect Crepes (see notes in print-friendly version below):
1. In a blender, combine all the ingredients for the crepes in the order listed. Blend until the mixture is smooth (about 1 minute). If you notice any flour clinging to the blender’s sides, scrape it down with a spatula.
2. Over medium/low heat, melt a small amount of butter in a non-stick skillet. Add the batter and swirl it quickly to cover the bottom. Use about 3-4 tablespoons for a medium pan or 5-6 tablespoons for a large pan. Saute until the crepe turns golden on each side (about 1 minute per side), then place it on a cutting board to cool. Once the crepes reach room temperature, you can stack them.
How to Assemble Breakfast Crepe Pockets:
1. Melt 1/2 tablespoon of butter in a large non-stick pan and sauté your scrambled eggs until they are fluffy and slightly moist. Set them aside to cool to room temperature.
2. Lightly brush one side of a crepe with Dijon mustard, place a generous pinch of shredded cheese in the center, then add ham, eggs, and more cheese. Fold the top over and tuck it under the eggs slightly. Fold in the sides and roll to close. Repeat this process with the remaining crepes.
Rescuing leftover cheese and ham after making crepes.
3. To serve immediately, sauté the crepes in butter for about 3 minutes per side over medium/low heat until they become golden brown and are heated through. Be cautious, as they can burn easily. You can serve them plain or with diced tomatoes, avocado, and hot sauce.
Freezing and Thawing Egg Ham and Cheese Crepes:
To freeze, wrap each pocket in parchment paper and place them in a single layer in a FoodSaver® Bag. Use the PulseVacTM option to remove the desired amount of air. Before serving, thaw them in the fridge or microwave in a single layer on high for 1-2 minutes, for 2-4 pockets, just until they are thawed. Then, sauté them in butter over medium/low heat for 3 minutes per side.
How to Make Perfect Crepes:
- In the bowl of a blender, combine all ingredients for crepes in the order listed. Blend until smooth (1 min). Scrape down the sides with a spatula if you see any flour clinging to the walls of your blender.
- Over medium/low heat, melt a dot of butter in a good non-stick skillet. Add batter and quickly swirl to cover the bottom (about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked.
How to Assemble Breakfast Crepe Pockets:
- Melt 1/2 Tbsp butter in a large non-stick pan and sauté your scrambled eggs. Cook until fluffy and still somewhat moist. Set aside to cool.
- Brush one side of a crepe lightly with Dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs, and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes.
- To serve right away, sauté in butter 3 min per side over med/low heat until golden brown on both sides and warmed through. Serve plain or with diced tomatoes, avocado, and hot sauce.
Freezing and Thawing Instructions:
- To freeze, wrap each pocket in parchment paper then place in a freezer-safe bag. Before serving, thaw in the fridge or microwave in a single layer on high for 1 to 2 min for 2-4 pockets just until thawed, then sauté in butter over med/low heat for 3 min per side.
Don’t use a scratched-up non-stick pan that’s seen better days; it’s time for an upgrade. If your first crepe turns out a bit less attractive, don’t worry—it happens to the best of us! It’s also okay to freeze them without parchment paper, but ensure they are stored in a single row, and avoid stacking them without parchment paper.
