Egg Crêpes with Leeks and Ham
Total time: 25 minutes
This is a cross between a crêpe and omelet, using more eggs than a crêpe but with the addition of flour to make it sturdier and easier to roll up than an omelet. Like both, they can be stuffed with anything. Use a light filling for a first course or something more substantial for a light lunch.
Ingredients:
- 3 eggs
- 1 tsp water
- 1/4 cup flour
- 2 tsp butter
- 1 leek
- 2oz (60gr) ham
- 2oz (60gr) soft goat cheese a bit less than 1/2 container Chavrie or Chevraux
- 2 tbs shredded cheese
- 1 tbs oil
Instructions:
- Clean leek and roughly chop.
- Cut ham into small pieces.
- Heat olive in a medium nonstick skillet . Add leek and ham; sauté until leek is tender and just starting to brown.
- Remove, stir in goat cheese and set aside.
- Whisk eggs and water well.
- Sprinkle flour over the top and whisk well.
- Melt 1 tsp butter in a medium nonstick skillet over medium heat.
- Add 1/2 egg mixture and cook, undisturbed, until dry on top, 3 - 5 minutes.
- Remove to a plate and repeat with remaining egg mixture.
- Divide leek and ham mixture in half and spread on the edge of each crêpe. Roll up and put into a baking dish.
- Sprinkle with cheese and bake for 10 minutes, 350F (180C), or until cheese is melted and crêpe is heated through.