Crêpe with egg and ham

Adapted from Martha Stewart magazine – FOOD everyday (jan/feb 2011). You can use basic crêpes or gluten, dairy and nuts free crêpes

Crêpe with egg and ham

Preheat oven to 350F. Place 4 crêpes on rimmed baking sheet. Place 2 slices black forest ham (I used uncured slow cooked ham) on each crêpe. Crack 1 large egg into center of each; fold edges toward center. Season with salt and pepper, Bake until egg white is set and yolk is still runny, 12 minutes. Top with chopped fresh chives.

Crêpe with egg and ham
Crêpe with egg and ham

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