Ham and Egg Crepe Squares for Mother's Day

Posted on May 7th, 2013 by Leah Damron

Here’s a fancy little number to serve to your mama on Sunday while she lounges the morning away amongst fluffy pillows.  She’s bound to be impressed with your mad cooking and presentation skills, don’t you agree?  You don’t have to tell her how simple this elegant breakfast was to make — she has eyes in the back of her head, after all.  She’s going to love that you whipped these up for her.  Score extra points by serving hot coffee and fresh flowers on the side.

Fear not the thought of crepes, they’re really nothing more than a thin French pancake.  If you’ve been to third grade, you will easily be able to follow the batter recipe and turn out gorgeous crepes right in your very own kitchen — why, you’ll be changing your name to Jacques Pepin in no time at all!

Go forth and treat your mom to a pretty and delicious brunch for Mother’s Day, and here’s one last thought: I will take the liberty of speaking for women everywhere and tell you that nothing makes a mommy smile like a gleamingly clean kitchen, so be a darling  — don’t forget to do the dishes and wipe down the counters when you’re done.  : )

HAM & EGG CREPE SQUARES
SERVES:  You’ll get about 15 good crepes from the batter recipe; Crepe Square instructions will yield 4 servings
SOURCE:  Crepes recipe by Alton Brown; Crepe Squares recipe by everydayfood.com

FOR THE CREPES:
2 large eggs (Egg Innovations Cage Free Eggs are on sale)
3/4 c. milk
1/4 c. water
1 c. flour
3 T. melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds.  Place the crepe batter in the refrigerator for 1 hour.  This allows the bubbles to subside so the crepes will be less likely to tear during cooking.  The batter will keep for up to 48 hours.

Heat a 10” non-stick pan.  Add butter to coat.  Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.  Cook for 30 seconds and flip.  Cook for another 10 seconds, or until golden brown in spots and remove to a work surface.  (Be prepared to sacrifice the first couple while you get the hang of the process.)  Lay them out flat so that they can cool and continue until all the batter is gone.  After they have cooled, you can stack them and store them in re-sealable bags in the refrigerator for several days or in the freezer for up to 2 months.  When using frozen crepes, thaw on a rack before gently peeling apart.

FOR THE CREPE SQUARES:
4 crepes
8 thin slices of deli ham (Boar’s Head Honey Maple Ham is on sale)
4 large eggs (Egg Innovations Cage Free Eggs are on sale)
Kosher salt and freshly ground black pepper
Chopped fresh parsley or chives

Preheat oven to 350.  Place 4 crepes on a rimmed baking sheet.  Place two ham slices on top of each crepe.  Carefully crack one egg into the center of each.  Fold edges of crepe toward center (use the egg white as a sort of ‘glue’).  Season with salt and pepper and bake crepes until egg white is set and yolks are still runny, about 12 minutes.  Transfer crepe squares to plates, garnish with chopped parsley or chives, and serve at once.

Blogs, Featured, Fresh, Frugal, Fabulous | May 7th, 2013