Similar to Western omelets, these savory crepes are filled with bell peppers, onion, ham, and Cheddar cheese and are perfect for breakfast, brunch, or dinner.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
528 Calories
Recipe Instructions
Step 1
Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.
Step 2
Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
Step 3
Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.
Step 4
Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.
Step 5
Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.
Step 6
Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.
Ingredients
1 cup all-purpose flour
1 tablespoon melted butter
2 large eggs
salt and freshly ground black pepper to taste
1 teaspoon olive oil
2 tablespoons chopped fresh cilantro
8 large eggs
2 tablespoons melted butter, or as needed, divided
2 teaspoons chile-garlic sauce (such as Sriracha®)
