French Farmhouse Crepes
This crepe makes a super-quick weeknight supper alongside a crisp green salad; it's also great for breakfast, especially if you have crepes handy in the freezer. It's flexible too- try bacon instead of ham, or, for a healthy alternative, egg whites only with reduced-fat cheese. For a vegetarian version, top each egg with a handful of Taste of Inspirations. Spinach instead of ham.
Nutrition
Calories: 240 kcalCarbohydrates: 9 gProtein: 18 gFat: 14 gSaturated Fat: 7 gCholesterol: 260 mgSodium: 670 mg
Ingredients
- 6 each Crepe cooked
- 6 each Egg
- 3/8 teaspoon Salt
- 3/8 teaspoon Freshly ground pepper
- 6 slices thinly sliced ham
- ¾ cup Cheese Swiss, shredded
- 2 tablespoon Chopped fresh chives
Instructions
- 1. Place two cooked crepes in a very large skillet over medium-high heat and add an egg immediately to one side of each crepe. Sprinkle with 1/8 tsp. each salt and pepper. When egg white is nearly set, about 2 minutes, add a ham slice to other side of each crepe (egg and ham should overlap) and 2 Tbsp. cheese. Cover with a lid or a sheet of foil. Cook over low heat until cheese melts, about 2 to 3 minutes.
- 2. Repeat process for remaining crepes. Serve on individual plates garnished with chives.
- Source: Hannaford fresh Magazine, May - June 2008