Earlier in the week when I made the baked Italian Crêpe Cannelloni recipe from Fine Cooking magazine, I saved the extra crêpes for this decadent breakfast dish. I love the versatility of light and airy homemade crêpes: you can fill them with savory fillings as previously noted, but also serve them with fresh fruit and ice cream for a sweet dessert treat, layer them with a flavored pastry cream for a celebratory cake idea, fill them with ricotta cheese and your favorite jam or curd for a simple brunch idea, or serve them like I did here with a touch of butter, thinly sliced ham and eggs cooked to your liking. The possibilities with crepes are endless! But if I had to choose, I would recommend this version for your test run…
(To view this recipe, click on the blue title of the blog post above*)
Prosciutto & Egg Crêpes
Ingredients:
- For the crepes: http://www.finecooking.com/recipe/crepes
- (*Cooked crepes freeze very well, too)
- 4 cooked crepes
- 1 Tablespoon unsalted butter
- 4 slices of thinly sliced prosciutto or ham
- 2 eggs
- Salt and pepper
- Olive oil spray
- 1 Tablespoon chopped, fresh basil
Directions:
- You will need a small non-stick saute pan for the fried eggs, and a larger non-stick saute pan for reheating the crepes.
- Take each crepe and gently lay a slice of prosciutto or ham in the middle. Fold the crepe in half. Melt 1/2 Tablespoon of butter in the larger saute pan over medium-low heat. Place 2 of the folded, ham-filled crepes in the buttered pan; cook for 2 minutes on each side, flipping once. Fold the crepes again in half so that they are now triangles. Do this again with the other 2 crepes.
- In the meantime, generously spray the smaller saute pan with olive oil spray. Heat the pan over medium-low heat. Crack 1 egg at at time into the pan (spraying the pan between each egg) and cook the eggs to your liking–I like the yolks runny but the outside of the whites to be browned and crispy; this takes about 4 minutes per egg. Sprinkle the cooked eggs with a touch of salt and pepper.
- Serve 2 crepes per person with an olive-oil fried egg, topped with some of the chopped, fresh basil.
Tagged: breakfast, brunch, butter, Crêpe, crêpe batter, crepes, eggs, fresh basil, fried egg, ham, ham and egg crepe, olive-oil fried egg, prosciutto, prosciutto and egg crepe
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