Herb Crepes Eggs Samaneh Asadi

Ingredients

  1 1/4 cups milk

  1 cup all-purpose flour

  2 large eggs

  3 Tbsp salted butter, melted, plus more for pan

  1/8 tsp salt

  1 Tbsp chopped fresh parsley or other herbs of choice

  10 oz ham, cut into strips about 2-inches wide

  1/4 cup salted butter, browned, for serving (optional)

 Scrambled Eggs with Swiss

  12 large eggs

  1/2 cup milk

  3/4 tsp onion powder

  1/4 tsp garlic powder

  Salt and freshly ground black pepper to taste

  5 oz Shredded Swiss cheese

 Instructions

In a blender combine milk, flour, eggs, butter, salt and chopped parsley and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour.

To prepare crepes, heat a 10-inch skillet over medium-high heat (be sure to use a pan that has a good non-stick coating or you'll likely just end up with a mess). 

Once the pan is hot, coat lightly with butter (I just ran the end of a stick of butter along with the pan - just the bottom of the pan and lower third of the rim) and pour 1/4 cup batter into the pan and immediately swirl the pan in a circular motion while slightly tilting pan to allow the batter to coat bottom of pan entirely in an even layer (it should go slightly up along the inner rim of the pan as well). 

Cook crepe about 25 - 40 seconds until the top of crepe appears dry and edges are lightly golden. Flip and cook opposite side until golden 10 - 20 seconds longer (if you find you pan is becoming too hot and crepes are cooking too quickly, reduce burner temp slightly as needed). Repeat this process with remaining batter, lightly buttering pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.

For the Scrambled Eggs with Swiss:

Crack 12 eggs into a blender, add in 1/2 cup milk, onion powder, garlic powder and season with salt and pepper to taste, (cover with lid) and blend mixture on low speed for 10 seconds. 

Heat a large, deep non-stick skillet over medium heat. Melt 1/2 Tbsp butter in a saucepan and spread it along bottom and edges of the skillet. Once the butter has begun to foam, pour blended egg mixture into the pan.

Stir eggs frequently with a spatula, making sure to scrape along the surface of the pan to prevent the bottom from browning and skin from forming. Cook eggs several minutes until beginning to set, then add cheese and cook until they've reached desired doneness (note: they will continue to cook slightly once removed so judge accordingly). Remove from heat.

To assemble crepes:

Align 1 - 2 strips of ham in the centre of a warm crepe (you may need two if they are short pieces. If using the deli ham you can either layer it in the centre accordion style or just place it over the crepe in a single layer to cover the diameter of the crepe), then layer with eggs. Wrap crepes, drizzle with warm browned butter and serve.