These Cheesy Country Ham and Egg Crepes are the perfect lazy Sunday morning breakfast or brunch to serve overnight guests!
Happy weekend! If there’s one thing that everyone looks forward to on the weekend, it’s getting to spend a little extra time in the kitchen for breakfast or brunch. This weekend, I’m whipping up one of my absolute favorites and sharing it with you! My Cheesy Country Ham and Egg Crepes are feast that you’ll be hard pressed to forget.
I have to admit, these aren’t an original idea. I did have to figure out how to make them on my own, but they’re inspired by one of my favorite restaurants here in Louisville, Gralehaus. Whenever we’re craving brunch outside of the house, my husband and I always choose Gralehaus above all others. They don’t tempt you with $1 mimosas or burritos as big as your head, but they do have a perfect eclectic menu with some of the best food I’ve had. Besides the biscuits and duck gravy (which is next on my list to figure out!), my go-to order is the country ham and egg crepe. IT IS SO GOOD. I’m a sucker for all things salty so country ham is right up my alley. I have no idea if it’s readily available in other places other than the south, but if you can’t find it, prosciutto works just as well.
Please don’t let the crepes intimidate you out of making this. They are easier to make than pancakes in my opinion, and are the perfect canvas for this meal. You CAN buy crepes pre-made, but I promise you they are so worth the extra step! They’re fluffy, kinda chewy, and so versatile! I’m thinking a crepe cake may be up next! If you’re having guests stay for the holiday, these would be the perfect way to treat them.
Prefer eggs bennie? Try my Caprese Eggs Benedict!
- 1 cup all-purpose flour
- 10 eggs, divided
- ½ cup milk
- ½ cup water
- ¼ tsp salt
- 2 tbsp unsalted butter, melted
- 8 oz shredded mozzarella
- 1 lb thinly shaved country ham
- In a large mixing bowl, whisk together the flour and salt. In another bowl, whisk the milk, water, and 2 eggs to combine. Add the wet ingredients to the dry ingredients, along with the melted butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- While you're cooking the crepes, cook the remaining eggs to your liking. I think sunny side up works best here.
- When you're ready to assemble, return a crepe to the pan over low heat, and top with cheese and sliced country ham. Allow the cheese to melt before folding in the edges to make a square. Pop an egg in the middle of each crepe and you're done! Repeat the step for all of the crepes and you should have 8 when you're finished.