Egg Ham Cheese Crepe Pockets

In the bowl of a blender, combine all ingredients for crepes in the order listed. Blend until smooth (1 min). Scrape down the sides with a spatula if you see any flour clinging to the blender walls.

Over medium/low heat, melt a dot of butter in a non-stick skillet. Add batter and swirl to cover the bottom (about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in gaps with more batter if needed. Cook until golden on each side (1 min per side). Let crepes cool on a cutting board. Once at room temperature, stack the crepes.

Melt 1/2 Tbsp butter in a large non-stick pan and cook the scrambled eggs until fluffy but still moist. Set aside to cool.

Brush one side of a crepe lightly with dijon mustard. Add a pinch of shredded cheese in the center, then layer with ham, eggs, and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll the crepe closed. Repeat with the remaining crepes.

To serve immediately, saute crepe pockets in butter for 3 minutes per side over medium/low heat until golden brown and heated through. Serve plain or with diced tomatoes, avocado, and hot sauce.

Wrap each crepe pocket in parchment paper and place in a freezer-safe bag. To serve, thaw in the fridge or microwave in a single layer on high for 1-2 minutes (2-4 pockets) until thawed, then saute in butter over medium/low heat for 3 minutes per side.

In the bowl of a blender, combine all ingredients for crepes in the order listed. Blend until smooth (1 min). Scrape down the sides with a spatula if you see any flour clinging to the blender walls.

Over medium/low heat, melt a dot of butter in a non-stick skillet. Add batter and swirl to cover the bottom (about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in gaps with more batter if needed. Cook until golden on each side (1 min per side). Let crepes cool on a cutting board. Once at room temperature, stack the crepes.

Melt 1/2 Tbsp butter in a large non-stick pan and cook the scrambled eggs until fluffy but still moist. Set aside to cool.

Brush one side of a crepe lightly with dijon mustard. Add a pinch of shredded cheese in the center, then layer with ham, eggs, and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll the crepe closed. Repeat with the remaining crepes.

To serve immediately, saute crepe pockets in butter for 3 minutes per side over medium/low heat until golden brown and heated through. Serve plain or with diced tomatoes, avocado, and hot sauce.

Wrap each crepe pocket in parchment paper and place in a freezer-safe bag. To serve, thaw in the fridge or microwave in a single layer on high for 1-2 minutes (2-4 pockets) until thawed, then saute in butter over medium/low heat for 3 minutes per side.