Ingredients: |
Ingredients: Crepe Batter:
1/3 cup chickpea flour
1/3 cup 1 percent milk
1 tablespoon plus 1½ teaspoons warm water
1 large egg
1 tablespoon plus 1½ teaspoons canola oil
1/8 teaspoon freshly ground black pepper
Crepes:
2 teaspoons canola oil, divided
4 (1-ounce) slices low-fat, low-sodium boiled or smoked ham (not honey glazed)
4 (3/4-ounce) slices reduced-fat Swiss cheese
4 large eggs, lightly beaten
Salt and freshly ground black pepper
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Directions: |
Directions:For the crepe batter:
Purée flour, milk, water, egg, oil, salt, and pepper in a blender until smooth, about 1 minute. Set aside to rest for 15 minutes.
For the crepes:
Heat 1 tsp oil in an 8” nonstick skillet or crepe pan over medium heat. Add 2 tbs of the batter, tilting the pan so that batter forms a thin layer. Cook until edges begin to brown, about 1 minute. Carefully flip the crepe over and cook until golden on the bottom, about 1 more min. Transfer crepe, golden-side down, to a plate. Without adding any additional oil, repeat with remaining batter, stacking crepes, to make all 4 crepes. Lay each crepe, golden-side down, on a serving plate. Top each with 1 ham slice and 1 cheese slice.
Season eggs with salt and pepper. Heat remaining oil in a nonstick skillet over medium-high heat. Add eggs and stir occasionally until set, about 2 minutes. Divide eggs among prepared crepes, roll up, and serve. |
Personal
Notes: |
Personal
Notes: This hearty egg creation is a delicious way to start your day! Best of all, it will keep you satisfied all morning long.
If a wheat or gluten allergy won't usually allow you to enjoy crepes, then this delicious breakfast dish is for you! Chickpea flour — a nonwheat, gluten-free flour made from ground dried chickpeas — creates filling, protein- and iron-rich crepes that are just as tasty as they are nutritious. Look for the flour in your health food store. If you have some fresh herbs on hand, add a chopped tablespoon or two just before rolling up the crepes.
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This recipe for Savory Egg, Ham, and Cheese Crepes is from