I love crepes! They’re my current obsession. I just love how versatile they are. Breakfast crepes, lunch crepes, dinner crepes, dessert crepes, OH MY! Seriously, you can have crepes for every meal and then some. And don’t get me started on hollandaise sauce! I mean, if you haven’t tried it, you’re missing out!
These ham and egg crepes would be a perfect breakfast for Easter, or even for the day after to use up some of that leftover ham! I know I’m always desperate to find some alternative uses for my Easter ham.
I know both crepes and hollandaise sauce can be intimidating, but fear not, they’re actually not that hard! I promise I’ll walk you through it!
For the Hollandaise Sauce:
Melt one stick of butter and set it aside.
In a glass or metal bowl whisk four egg yolks until they begin to thicken. Add in
Place the bowl over a pan of gently simmering water. Making sure that the bowl is not touching the water.
Continue whisking the egg yolks as the cook. Test the thickness of the yolks by drawing a line through the yolks. If the line eggs stay put and the line stays visible the eggs are thickened enough.
Remove from heat. Immediately add 1 tablespoon of lemon juice and 1 tablespoon of water. Now, slowly add the butter while whisking.
Add salt and pepper to taste.
For the Crepes:
In a medium bowl lightly whisk two eggs. Now add 1 cup of flour, 1 1/2 cups of milk, 1/2 tsp salt, and 3 tablespoons of butter. Whisk vigorously until no lumps remain. You can also mix the batter in a blender, this makes it a little easier to get all of the lumps out.
Heat an 8 inch nonstick pan over medium heat, and coat with butter. Add about 1/4 cup of batter to the pan. Using your wrist move the pan around in a circle to coat it with the batter.
Continue cooking until the batter is no longer runny, then cook for another 30-60 seconds. Use a spatula to loosen the edges, then carefully slide the spatula under the crepe and flip it.
Continue cooking for another minute or two on the other side.
*If you have a smaller pan it will work just fine, just add a little less batter.
Scramble and cook 4 eggs, and warm the ham. Place 1 or 2 slices of ham on each crepe, along with some eggs and a couple tablespoons of shredded cheddar. Finally top with the hollandaise sauce.