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Gluten Free Egg, Ham & Cheese Crepe Squares
Prep time
Cook time
Total time
Gluten Free Egg, Ham & Cheese Crepe Squares
Author: Jan Withington
Recipe type: Breakfast
Serves: 4
Ingredients
- CREPES
- 1 cup Bob's Red Mill All Purpose Flour - gluten free
- ½ cup water
- ½ cup milk
- 1 teaspoon McCormick Pure Vanilla - gluten free
- 3 large eggs
- 2 tablespoons melted butter
- 1 tablespoon sugar
- salt and pepper
- TOPPING
- 4 eggs
- Applegate Sliced Ham - gluten free
- shredded mozzarella cheese
- grated parmesan cheese
- salt and pepper
- chopped parsley
Instructions
- Combine the flour, water, milk, vanilla, eggs, butter and sugar in a large bowl. Whisk until smooth.
- Heat an 8 inch nonstick pan to medium low heat. Lightly brush with butter and pour about ¼ cup of the crepe batter. Cook for about 1 minute per side until slightly brown. Set aside. Continue cooking the crepes.
- Heat another nonstick pan to low heat and cook egg sunny side up style.
- Assembling the crepes, top one crepe with 1 or 2 slices of ham, then top with 1 fried egg, sprinkle some cheese and parsley. Season with salt and pepper. Fold the crepes into squares and use a toothpick to secure the corners.
- Heat a cast iron pan to medium heat and lightly grease with butter. Cook the crepes one by one about 1 to 2 minutes or until the cheeses has melted. Serve
