Savory Western Crepes

Name: Savory Western Crepes
Total time: 85
Yield: 4
Ingredients: 1 ½ cups milk; 1 cup all-purpose flour; 2 large eggs; 2 tablespoons chopped fresh cilantro; 1 tablespoon melted butter; 2 teaspoons chile-garlic sauce (such as Sriracha®); 8 large eggs; ¼ cup milk; ½ cup shredded Cheddar cheese; salt and freshly ground black pepper to taste; 1 teaspoon olive oil; ⅓ cup diced onion; ⅓ cup diced red bell pepper; 3 tablespoons diced jalapeno pepper (Optional); ½ cup chopped ham; 2 tablespoons melted butter, or as needed, divided

Recipe by lutzflcat from allrecipes.com

1 Hr. 25 Mins.

Ingredients

4 servings

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1 ½ cups milk
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1 cup all-purpose flour
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2 large eggs
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2 tablespoons chopped fresh cilantro
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1 tablespoon melted butter
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2 teaspoons chile-garlic sauce (such as Sriracha®)
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8 large eggs
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¼ cup milk

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½ cup shredded Cheddar cheese
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salt and freshly ground black pepper to taste
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1 teaspoon olive oil
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⅓ cup diced onion
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⅓ cup diced red bell pepper
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3 tablespoons diced jalapeno pepper (Optional)
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½ cup chopped ham
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2 tablespoons melted butter, or as needed, divided

Instructions

Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.
Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.
Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.
Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.
Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.