1/2 c warm water
1 c milk, any kind
4 large eggs
4 T unsalted butter, melted & more to sauté.
1 c flour (can sub 1/2 c whole wheat flour and 1/2 c all-purpose)
1 t sugar
pinch of salt
1 – 2 T dijon mustard (opt)
1/3 lb good quality deli ham, cut into strips
10 large eggs scrambled with 4 T heavy cream or milk
8 oz medium cheddar cheese, shredded
In the bowl of a blender, combine all ingredients in the order listed. Blend until smooth about 1 min. Scrape down sides with a spatula. Over medium/low heat, melt 1 t butter in a good non-stick skillet Add batter and quickly swirl to cover the bottom (about 3 – 4 T for a medium pan or 5 – 6 T for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (about 1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked. Melt 1/2 T butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy but still somewhat moist. Set aside to cool. Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes. To serve right away, saute in butter 3 min per side over med/low heat until golden brown on both sides and warmed through. Serve plain or with diced tomatoes, avocado and hot sauce. Freezing and Thawing Instructions: To freeze, wrap each pocket in parchment paper then place in a freezer safe bag. Before serving, thaw in the fridge or microwave in a single layer on high 1 – 2 min for 2 – 4 pockets just until thawed, then saute in butter over med/low heat 3 min per side. Note: The first crepe always turns out ugly so don’t panic and consider this your taste test! Its ok to freeze without the parchment paper but you have to keep them in a single row, do not stack without parchment paper. Makes 10 – 12 Breakfast Crepe Pockets.