Savory Western Crepes

Crepes are a nice way to style up breakfast, brunch, or breakfast-for-dinner. You'll have all the awesome flavors of a Western omelet (also known as a Denver omelet) tucked inside a flavorful crepe. Garnish with salsa, sour cream, and additional Cheddar cheese.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 528 Calories

Ingredients

• 1 cup all-purpose flour
• ¼ cup milk
• 1 ½ cups milk
• 1 tablespoon melted butter
• 2 large eggs
• ½ cup shredded Cheddar cheese
• salt and freshly ground black pepper to taste
• ½ cup chopped ham
• 1 teaspoon olive oil
• 2 tablespoons chopped fresh cilantro
• ⅓ cup diced onion
• ⅓ cup diced red bell pepper
• 8 large eggs
• 2 tablespoons melted butter, or as needed, divided
• 2 teaspoons chile-garlic sauce (such as Sriracha®)
• 3 tablespoons diced jalapeno pepper (Optional)

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.