Savory Ham & Asparagus Breakfast Crepes
Experience the delightful blend of savory and sweet with these Savory Ham & Asparagus Breakfast Crepes. Inspired by an unforgettable meal in a quaint cafe in Quebec City, these crepes feature tender black forest ham, gooey mozzarella, and fresh asparagus tips, all beautifully enveloped in a light and airy crepe. Drizzle with maple syrup for a unique combination of flavors that will make you fall in love with crepes all over again. Perfect for breakfast, brunch, or even a light dinner, these crepes are a versatile dish that satisfies any time of day.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
flour
1 cup (none)
milk
1 1/2 cups (none)
eggs
2 (none)
sugar
2 tablespoons (none)
oil
1 tablespoon (none)
salt
1/8 teaspoon (none)
mozzarella cheese
8 ounces (shredded)
asparagus spears
14 ounce can (warmed and drained)
black forest ham
8-10 ounces (shredded or chopped)
Instructions
1
In a mixing bowl, whisk together the flour, milk, eggs, sugar, oil, and salt until the batter is smooth and free of lumps.
2
Preheat a large non-stick frying pan over medium heat. If using a regular pan, lightly grease it with oil.
3
Pour 3-4 tablespoons of batter into the pan, swirling it around to cover the bottom and slightly up the sides.
4
Sprinkle 1/4 of the shredded mozzarella cheese over the batter, followed by a layer of black forest ham and a few asparagus spears.
5
Cook the crepe until the edges start to lift off the pan and the bottom is a beautiful golden brown, approximately 4-5 minutes.
6
Gently fold the crepe in half using a spatula and remove from the pan. Repeat the process with the remaining batter and fillings, making four crepes in total.
7
Serve the crepes immediately with a pat of butter and a generous drizzle of maple syrup for an irresistible finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Ham & Asparagus Breakfast Crepes.
What was the inspiration for these crepes?
The recipe was inspired by an unforgettable meal at a quaint cafe in Quebec City.
How many servings does this recipe provide?
This recipe makes 4 servings.
What type of ham is recommended?
The recipe suggests using black forest ham, shredded or chopped.
Which cheese is used in the filling?
8 ounces of shredded mozzarella cheese are used for the filling.
What type of asparagus should I use?
The recipe calls for a 14 ounce can of asparagus spears, warmed and drained.
What is the texture of the crepe batter?
The batter should be whisked until it is smooth and free of lumps.
How much batter do I use for each crepe?
You should use 3 to 4 tablespoons of batter per crepe.
What heat setting should be used for cooking?
Preheat a large non-stick frying pan over medium heat.
How long does it take to cook each crepe?
Each crepe takes approximately 4 to 5 minutes to cook until golden brown.
How do you fold the crepes?
Gently fold the crepe in half using a spatula once the bottom is golden brown.
What are the recommended toppings for serving?
Serve the crepes with a pat of butter and a generous drizzle of maple syrup.
What are the dry ingredients in the batter?
The dry ingredients include 1 cup of flour, 2 tablespoons of sugar, and 1/8 teaspoon of salt.
What are the wet ingredients in the batter?
The wet ingredients consist of 1 1/2 cups of milk, 2 eggs, and 1 tablespoon of oil.
Is this dish only for breakfast?
No, it is a versatile dish perfect for breakfast, brunch, or even a light dinner.
Do I need to grease the pan?
If you are using a regular pan instead of a non-stick pan, you should lightly grease it with oil.
How many crepes does this specific batter amount make?
The process is repeated to make a total of four crepes.
What flavors does this dish combine?
It features a delightful blend of savory ham and cheese with sweet maple syrup.
What is the total ingredient count?
There are 9 ingredients in total for this recipe.
Is the asparagus used whole or chopped?
The recipe uses asparagus spears, which are layered inside the crepe.
How do I know when the crepe is ready to be folded?
The crepe is ready when the edges start to lift off the pan and the bottom is golden brown.
What kind of oil is used in the batter?
The recipe calls for 1 tablespoon of oil, though it does not specify a specific variety.
Should the asparagus be cold when added?
No, the recipe specifies that the canned asparagus should be warmed and drained before use.
What tags are associated with this recipe?
Tags include savory, breakfast, crepes, ham, asparagus, french canadian, and comfort food.
How much milk is required?
The recipe requires 1 1/2 cups of milk.
What kind of texture do these crepes have?
They are described as light and airy.
When do I add the fillings during cooking?
Add the cheese, ham, and asparagus over the batter while it is in the pan before folding.
How much salt is in the recipe?
The recipe uses 1/8 teaspoon of salt.
Is the ham shredded or sliced?
The ham should be shredded or chopped.
What makes this dish French Canadian?
It is inspired by Quebec City and utilizes the classic pairing of savory ingredients with maple syrup.