Okay, so I’ve been having fun with these savory crepes ideas that are in my head. You saw my first favorite Hot Pocket was the pepperoni pizza and I made that into a savory pepperoni roll crepe. My second favorite Hot Pocket was the ham and cheese one.
I don’t really have many options when it comes to bread and there are times where I just want a simple egg sandwich. That being said… the idea of having a soft, buttery crepe rolled with ham, egg and cheese just sounded heavenly. Let me tell you this crepe, is seriously going to be on the menu at least every week! It was just that good.
1/2 Cup Flour (I used Bob’s Red Mill All Purpose Flour)
1/2 Cup Fat Free Milk (or Milk Alternative)
1 Medium Egg
1 Tbsp of Butter (Melted; I used Brummel & Brown)
Dash of Sea Salt and Pepper
3 Medium Egg’s Egg White
2 Slices Of Deli Ham*
2 Tbsps of Shredded, Reduced Fat Cheddar Cheese (Plus extra for garnish)
2 tsps of Parsley Flakes (Optional)
Combine all crepe base ingredients (except parsley) into a bowl until batter reaches a watery consistency. If the batter is too thick just gradually add some more milk. Heat a pan on low-medium flame.
Pour half of the batter and swirl until thin across pan. Cook crepe and flip onto other side once the edges start to turn golden brown. Remove crepe from heat and repeat until to other half. Place crepes aside.
Place remaining eggs, butter, ham and cheese for filling into a cup and whisk thoroughly. Heat a pan on med-high flame and spray with non-stick cooking spray. Pour the whisked eggs into the hot pan. Move the egg mixture around constantly with a spatula until eggs fluff up.
Calories (Per Serving): 275 Fat: 6g Sodium: 490mg Fiber: 3g Protein: 18g
*To reduce sodium, use only one slice of deli ham and sodium will reduce to 475mg per serving. Protein, fat and calories will also reduce to 15 g, 265 and 5.5 g per serving.