This week's Sunday brunch recipe is thanks to a little well-known lady who is known for a few things, and one of those many talents that she possesses are recipes. So a shout out to the one and only Martha Stewart and this yummy ham and egg crepe recipe. Martha recommends using ham, but I don't see any reason why bacon or thinly sliced sausage wouldn't work. I could even see myself sprinkling a little cheese on top for color, or really just because the real question is, why wouldn't you add cheese? Exactly.
Ham and Egg Crepe Squares
1 cup all-purpose flour, (spooned and leveled)
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted
Middle of Crepes
3 tablespoons melted butter
9 thin slices ham
Chopped fresh parsley
In a blender, combine flour, sugar, salt, milk, eggs, and butter and blend until smooth and bubbles form on top, about 30 seconds. Let batter sit for at least 15 minutes. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.) Should make about 9 crepes.
Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives or cheese!