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These Egg, Ham and Cheese Crepes are simple to make – no fancy equipment required! For the crepes, you just whirl the batter in a blender and saute on a good non-stick skillet (here’s the one I use).
These breakfast Ham and Cheese Crepes are delicious and packed with protein to keep you feeling satisfied. I’ll be honest, they take time to make (about 1 1/2 hours total), but they are freezer friendly and you’ll be so happy with yourself every time you pull some out of the freezer for a quick breakfast! Also, because these are contained in a pocket, they work as an on-the-go breakfast.
These are seriously my son’s new favorite breakfast. He also requests them for lunch and dinner because he knows we have them in the freezer!
Make-Ahead Breakfast Crepes:
Big thank you to the FoodSaver® brand for sponsoring this recipe and creating such a cool product (the FoodSaver of course!) It locks in nutrients and flavor that are ruined by air which is the enemy of freshness, and keeps foods fresh up to 5x longer. This saves us money (no more moldy wasted cheese or steaks with freezer burn!).
The average family of 4 can save up to $2,700/year (based on buying in bulk, on sale and preventing waste!) with the FoodSaver® System – now you can effectively stock up when meat is priced really well. This little chart surprised me ↓↓↓
We’ve been discovering so many great uses for it. It speeds up the process of marinating meat, plus its great for resealing chip and cereal bags, and storing items in coolers or suitcases. You can really get creative with it!
My parents and sister also have FoodSaver® Systems and love them. It is a great tool to keep things fresh, save time (by pre-making meals like these breakfast pockets), and save money with less wasted ingredients. My husband went through our pantry and sealed everything he could. I think he’s most excited about this doodad. 🙂 On to the recipe for our Son’s favorite breakfast:
Ingredients for Egg Ham and Cheese Crepes:
½ cup warm water
1 cup milk (any kind)
4 large eggs
4 Tbsp unsalted butter, melted, plus more to sauté
1 cup all-purpose flour (you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose)
1 tsp sugar
Pinch of Salt
Ingredients for Filling:
1-2 Tbsp dijon mustard
1/3 lb Good quality deli ham, cut into strips
10 large eggs scrambled with 4 Tbsp heavy cream or milk
8 oz medium cheddar cheese, shredded
How to Make Perfect Crepes (see notes in print friendly below):
1. In the bowl of a blender, combine all Ingredients for Crepes in the order listed. Blend until smooth (1 min). Scrape down the sides of blender with a spatula if you see any flour clinging to the walls.
2. Over medium/low heat, melt a dot of butter in a non-stick skillet. Add batter and quickly swirl to cover the bottom (I use a small lade and add about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked.
How to Assemble Breakfast Crepe Pockets:
1. Melt 1/2 Tbsp butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy and still somewhat moist. Set aside to cool to room temp.
2. Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes.
Rescuing leftover cheese and ham after making crepes.
3. To serve right away, saute in butter 3 min per side over med/low heat until golden brown and warmed through. Careful! They burn easily. Serve plain or with diced tomatoes, avocado and hot sauce
Freezing and Thawing Egg Ham and Cheese Crepes:
To freeze, wrap each pocket in parchment paper then place in a single layer in a FoodSaver® Bag. Use the PulseVacTM option to pull out desired amount of air. Before serving, thaw in the fridge or microwave in a single layer on high 1-2 min for 2-4 pockets just until thawed, then saute in butter over med/low heat 3 min per side.
Egg, Ham and Cheese Crepe Pockets
Ingredients
- Ingredients for Crepes:
- ½ cup warm water
- 1 cup milk, any kind
- 4 large eggs
- 4 Tbsp unsalted butter, melted. Plus more to sauté.
- 1 cup all-purpose flour, you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose
- 1 tsp sugar
- Pinch salt
Ingredients for Filling:
- 1-2 Tbsp dijon mustard
- 1/3 lb Good quality deli ham, cut into strips
- 10 large eggs scrambled with 4 Tbsp heavy cream or milk
- 8 oz medium cheddar cheese, shredded
Instructions
How to Make Perfect Crepes:
- 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 walls of your blender.
- Over medium/low heat, melt a dot of butter in a good non-stick skillet Add batter and quickly swirl to cover the bottom (about 3-4 Tbsp for a medium pan or 5-6 Tbsp for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked.
How to Assemble Breakfast Crepe Pockets:
- Melt 1/2 Tbsp butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy and still somewhat moist. Set aside to cool.
- Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes.
- To serve right away, saute in butter 3 min per side over med/low heat until golden brown on both sides and warmed through. Serve plain or with diced tomatoes, avocado and hot sauce.
Freezing and Thawing Instructions:
- To freeze, wrap each pocket in parchment paper then place in a freezer safe bag. Before serving, thaw in the fridge or microwave in a single layer on high 1 to 2 min for 2-4 pockets just until thawed, then saute in butter over med/low heat 3 min per side.
Notes
Its ok to freeze without the parchment paper but you have to keep them in a single row, do not stack without parchment paper.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Enjoy these yummy, make-ahead breakfast crepes pockets my friends!! I hope you fall in love with them also 🙂
Q: Do you have a Foodsaver? Do you have any additional suggestions for getting the most out of this amazing tool?
I’d use it to buy meats in bulk at lower prices and store it in meal size portions. I would also use it to freeze blueberries and strawberries.
I would use the FoodSaver® System in my home to freeze summer squash and other garden goodies for those winter months.
tweet
https://twitter.com/Kellydpa/status/647226524790190081
I would use the FoodSaver System to portion out and freeze meat for dinners.
I would use the food saver whenever i make too much food, since i only cook for myself this happens at least twice a week!
#SweepstakesEntry – I use a Food Saver…gotta love it. Your recipe looks awesome (as usual)!
These Are So So BOMB!! Already made them today ♡
FoodSaver® System would be wonderful for everyday use, safe me tons of money and I won’t be towing away so much onions and ALOT of food.
#SweepstakesEntry
#sweepstakeentry
I would love to win this! I would use this in many ways. I hate freezer burned food.
That seems like an awesome way to save food, and save space in freezer. I would use it for anything I use a regular freezer bag for, when I buy bulk, I like to divide them up into portioned sizes, then its easier to take just what we need. #SweepstakesEntry
This looks delicious. I’m addicted to your blog. I’ll have to give this recipe a try. Oh and #SweepstakesEntry
Such a new alternative to the original crapes! Love it! #SweepstakesEntry
I have a Foodsaver and I use it constantly. Many of our favorite recipes can be time consuming so it’s better to make a big batch, divide it and freeze the extra. Even wet things like soups, stews or delicate things like seafood or burgers are no problem if you freeze them first then seal it. When you are ready for it, drop the bag into hot water to thaw and reheat. Great for vacations too – put marinade in the bag with your meat, freeze it, seal it and then take it with you on vacation. The marinade will do its thing as it defrosts while you hang out on the beach! #SweepstakesEntry
https://twitter.com/yarbr012/status/647167451600408577
I would use this foodsaver to preserve cut up veggies that I would freeze for future stir fries. I would also use it to keep my meat fresher!
I would use the FoodSaver to prevent having to throw away so much freezer burned food. #SweepstakesEntry
Natasha, You made my day. I like ham, eggs and cheese and crepes. Its on the list for the weekend. Thank you!
I would use it for everything! I hate wasting food! It would come in handy to prepare food ahead of time like this recipe too! Food-saver AND time-saver!
Thats my ideal dream kitchen- instead of buying store processed foods, make and freeze your own! That goes for everything from leftover fruits, veggies, meats and premade foods that are ready to eat! No hassle, and organized and a long freezer life! #sweepstakesentry
You are so creative Natasha! Thank you for sharing this easy, yummy and practical recipe! My family is made of 3 people, so when I buy meats in bulk, I separate into 3 to 4 meal portions and freeze. This is a really great way to freeze foods and prevent any freezer burns and so practical. Thank you for such an awesome giveaway!
My family picks berries during the winter and we freeze to make fruit juice all yeaar round. Instead of putting the fruits in plastic containers, it would be freat to freeze them in bags and have it take up less space.