Ham and Egg Crepe Squares

These crepes have been on my mind for weeks.  I am so glad I finally made them!

I've never made crepes before, just never got around to it.  I thought they were hard to make.

I should have just listened to Ricky Bobby.. (am I really quoting Talladega Nights?)

"They're like really thin pancakes."

He's right, though, they are.  Just a thin pancake batter, swirled around your frying pan and quickly cooked.  Then, line them with ham, crack an egg, fold up the edges and bake until the egg is set.

They're so pretty.. I just stared at them for a while.

Then I got my head on straight and dug in- simple, but delicious.

Fun fact: we bought at least 10+ dozens of eggs during brunch month. ha!

Subsequent fun fact: we are getting chickens next week. stay tuned.

Ham and Egg Crepe Squares
adapted from Everyday Food via Framed Cooks

For the crepes:
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups milk
4 eggs
3 tablespoons butter, plus more for cooking

For the filling:
9 thin slices ham
9 eggs
chopped parsley

1. Combine flours, 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 10-12 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 minutes and then slide out of skillet onto a plate.  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 am 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.

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