Name: Savory Ham and Egg Crepe with Arugula Salad: A Brunch Delight
Prep time: 15 min
Cook time: 30 min
Cuisine: French cuisine
Ingredients: For the Crepe:; 1/2 cup all purpose flour; 1/4 teaspoon salt; 1 large egg; 3/4 cup milk; 2 tablespoons melted unsalted butter; For the Filling:; 3 slices cooked ham; 2 large eggs; Salt and freshly ground black pepper to taste; For the Salad:; 2 cups fresh arugula; 1/2 cup cherry tomatoes, halved; 1 tablespoon extra virgin olive oil; 1 teaspoon lemon juice; Salt and freshly ground black pepper to taste; 4-5 asparagus spears

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Are you searching for the perfect brunch recipe that’s both elegant and easy to make? Look no further! This Savory Ham and Egg Crepe paired with a vibrant arugula salad is a dish that will elevate your weekend brunch game. The delicate crepe, filled with savory ham and a perfectly cooked egg, is balanced beautifully with the peppery arugula and bright cherry tomatoes. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed to be both approachable and impressive. Imagine serving this at your next get-together – the applause will be well deserved!

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This recipe isn’t just about taste, though. It’s about creating a memorable meal. Crepes, with their French origins, offer a touch of sophistication without requiring complex techniques. The combination of flavors and textures is simply divine – the soft crepe, the salty ham, the creamy egg, and the fresh salad – all work in harmony. It’s a celebration of simple, quality ingredients that come together in the most delicious way.

Ingredients You’ll Need for This Savory Ham and Egg Crepe

Let’s dive into what you’ll need to create this amazing brunch dish. Each ingredient plays a crucial role in the overall flavor and texture of the crepes and salad. Below you’ll find a list to help you get started.

For the Crepe:
- ½ cup all-purpose flour: This forms the base of our crepe batter, providing the necessary structure.
- ¼ teaspoon salt: Essential for enhancing the flavors of the crepe.
- 1 large egg: Adds richness and helps bind the batter together.
- ¾ cup milk: Provides the liquid necessary for the thin batter consistency.
- 2 tablespoons melted unsalted butter: Adds moisture and a lovely richness to the crepe.
For the Filling:
- 3 slices cooked ham: Adds a savory element to the crepe, you can use your favorite type.
- 2 large eggs: The star of the filling, offering protein and creaminess.
- Salt and freshly ground black pepper to taste: Simple seasonings to enhance flavors.
For the Salad:
- 2 cups fresh arugula: Provides a peppery base for the salad.
- ½ cup cherry tomatoes, halved: Adds a burst of sweetness and color.
- 1 tablespoon extra virgin olive oil: Creates a light, flavorful dressing.
- 1 teaspoon lemon juice: Adds a bright, tangy element.
- Salt and freshly ground black pepper to taste: To season the salad.
- 4-5 asparagus spears: Adds a nice side vegetable.

Feel free to adjust these ingredients based on your preferences. For a vegetarian option, you could skip the ham and use some sautéed mushrooms or spinach instead. If you’re on a gluten-free diet, simply substitute all-purpose flour with a gluten-free blend. The possibilities are endless, so don’t be afraid to experiment and make this recipe your own!

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Step-by-Step Directions: Making Your Savory Crepes

Now, let’s get cooking! These step-by-step directions will guide you through the process of making perfect savory crepes and an arugula salad. Don’t worry, it’s easier than it looks, and we’re here to help every step of the way.

Prepare the Crepe Batter: In a medium bowl, whisk together the ½ cup of all-purpose flour and ¼ teaspoon of salt. In a separate bowl, whisk the 1 large egg, then gradually add the ¾ cup of milk, whisking until smooth. This is crucial to avoid clumps in your batter. Gradually pour the wet ingredients into the dry, whisking constantly until just combined. Be careful not to overmix – a few lumps are okay! Finally, stir in the 2 tablespoons of melted butter. This will ensure a light and airy texture. Let the batter rest for 15 minutes, which helps hydrate the flour for a smoother batter.
Cook the Crepes: Heat a lightly oiled 8-inch nonstick skillet over medium heat. This step is important, do not add too much oil. Once the pan is hot, pour about ¼ cup of the batter into the skillet. Immediately tilt the skillet to spread the batter thinly and evenly. The key here is to be quick and deliberate with your pour and tilt. Cook for 1-2 minutes per side, or until lightly golden and cooked through. The edges will start to look crispy, and the crepe will easily lift off the pan. Set aside and repeat until all batter is used. Don’t worry if your first crepe isn’t perfect; practice makes perfect!
Sauté the Asparagus: While the crepes are cooking, prepare the asparagus. Gently sauté 4-5 asparagus spears with olive oil in a small pan. Add a touch of salt and pepper. Cook until they are tender-crisp, usually around 5-7 minutes. Set aside. If you are not a fan of asparagus, you can choose another veggie or skip this step altogether.
Fry the Eggs: In a small non-stick pan over low heat, gently fry 2 large eggs, seasoning them with salt and pepper. Keep the yolks runny if desired, but feel free to cook them to your preference. The eggs need to be prepared just before assembling the crepes for best taste and consistency.
Assemble the Crepes: Lay out a crepe and fill with 3 slices of cooked ham. Nestle your fried egg over the ham. You can fold the crepe in half, or in quarters, depending on your preferred presentation. Get creative and try different folds for your crepes.
Prepare the Arugula Salad: While everything else is cooking, combine 2 cups of fresh arugula and ½ cup of halved cherry tomatoes in a bowl. Drizzle with 1 tablespoon of extra virgin olive oil and 1 teaspoon of lemon juice. Season with salt and pepper. Mix it gently to make sure the dressing is evenly distributed over the leaves.
Plate and Serve: Place the filled crepe on a plate, position the arugula salad alongside it, and serve immediately with the sautéed asparagus spears. This presentation makes the meal even more appealing. Serve while the crepe is warm for best experience.

And there you have it, a beautifully plated savory ham and egg crepe with arugula salad! These instructions, though they may seem lengthy, are designed to make the process as clear and simple as possible. Remember to take your time and enjoy the process.

Expert Tips & Serving Suggestions

Now that you’ve mastered the basic recipe, let’s delve into some expert tips to elevate your dish even further. These tips are designed to make your crepes taste better, last longer and make meal planning easier. From advanced preparation advice to clever serving suggestions, we’ve got you covered.

For an even more flavorful crepe, consider adding a touch of herbs to the batter, such as a pinch of dried thyme or chives. If you’re feeling adventurous, a sprinkle of parmesan cheese on the crepe while it’s cooking can also add an extra layer of flavor. These subtle additions can make a big difference. You can even use different types of ham based on your preferences – prosciutto or Black Forest ham can offer a slightly different flavor profile.

When it comes to serving, don’t be shy! Add a sprinkle of parmesan on the top, or a dash of your favorite hot sauce to the crepe for an extra kick. Pairing is key: a freshly squeezed orange juice or a light herbal tea are great complements to this brunch. For a special occasion, consider serving with a side of fruit salad or some crispy hash browns. You could also experiment with different salad dressings for the arugula salad – a balsamic vinaigrette, for example, can add a lovely tangy twist.

Got leftovers? No problem! Store cooked crepes in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in a skillet or microwave until heated through. The salad is best enjoyed fresh, but the dressing can be kept separate and added just before serving. If you plan to make these crepes ahead, it is best to cook the crepe bases ahead of time and fill them just before serving to prevent soggy crepes. This is a great option if you’re planning a large brunch party.

Feel free to experiment and make this recipe truly your own. Don’t forget to share your creations and feedback with us in the comments below. What are some of your favorite variations? We’d love to know! So go ahead and impress your family and friends by trying out these savory ham and egg crepes today!

Frequently Asked Questions (FAQ)

Got questions? We’ve anticipated some common queries you might have while making this dish. Here’s a detailed FAQ section to help you navigate through any potential issues and ensure that every step goes smoothly.

Can I make the crepe batter ahead of time?

Absolutely! The crepe batter can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. Give it a good whisk before using it to ensure the ingredients are well combined. This is a great time-saver if you are planning for a large brunch or are meal-prepping for a busy week.

What if my crepes are sticking to the pan?

If your crepes are sticking, it likely means your pan isn’t hot enough or it isn’t non-stick. Make sure your skillet is preheated over medium heat before pouring the batter. Also make sure you have lightly greased the pan with butter or oil. If it is still sticking, you may need to adjust the heat or use a different non-stick pan. Some pans might need additional grease for each crepe.

Can I use a different type of milk for the crepes?

Yes, absolutely! You can substitute regular milk with almond milk, soy milk, or any other dairy-free milk alternative. The end result will be similar, just keep an eye on the thickness of your batter and adjust as necessary. The overall cooking time will be similar to regular milk.

What other fillings can I use besides ham and egg?

There are endless options! You can add sautéed spinach, mushrooms, bell peppers, or cheese. For a vegetarian option, you could include roasted vegetables or a plant-based protein. Get creative with your fillings based on what’s in your refrigerator or what’s in season! The only limitation is your imagination.

Can I make these crepes gluten-free?

Yes, you can make these crepes gluten-free! Simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your blend has xanthan gum or a similar binding agent as gluten is a binder itself. If your flour does not have this binder, you may need to add a small amount to your mix.

How do I keep the crepes warm if I’m not serving them right away?

To keep your crepes warm, you can place them on a plate in a warm oven (about 200°F or 95°C). You can also place them on a plate covered with another plate in a warm location to trap heat. Avoid stacking them directly on top of each other without separating them with parchment paper, to prevent them from sticking together.

Can I freeze the crepes?

Yes, you can freeze the crepes. Stack them with parchment paper in between to prevent sticking, then place them in a freezer-safe bag or container. They can be stored for up to 2 months. When ready to eat, defrost in the fridge and then reheat gently on a skillet or microwave. Just keep in mind that frozen and defrosted crepes might have a slightly different texture than freshly made ones.

What can I do if my crepe batter is too thick?

If your crepe batter is too thick, simply add a bit more milk (1 tablespoon at a time) until you reach a thin, pourable consistency. The consistency should be like heavy cream. Remember, the batter needs to be thin to ensure that the crepes are light and delicate.

What’s the best way to fold a crepe?

There are several ways to fold a crepe. You can fold it in half, in quarters (like a triangle), or roll it up like a burrito. Choose the folding method that you prefer, but if you are using a filling, it’s often best to fold in half, then again, into a triangle.

Is it necessary to let the batter rest?

While not strictly necessary, allowing the batter to rest for at least 15 minutes is highly recommended. This resting period allows the flour to fully hydrate, which results in a smoother, more tender crepe. The batter will also thicken slightly, making it easier to handle.

What if I don’t have a non-stick pan?

If you don’t have a non-stick pan, make sure you use a well-seasoned pan and use some butter or cooking oil to prevent sticking. The key is to ensure the pan is hot before adding the batter, and to be careful when flipping your crepes so they don’t tear.

Can I add herbs or spices to the crepe batter?

Absolutely! Adding herbs and spices to the crepe batter is a fantastic way to enhance the flavor. A pinch of dried thyme, chives, or even a little bit of nutmeg can add a wonderful aroma and taste to your crepes. Experiment with different flavor combinations to find your favorite.

Conclusion: Enjoy Your Savory Ham and Egg Crepe!

Congratulations, you’ve just mastered the art of creating a delicious and sophisticated Savory Ham and Egg Crepe with Arugula Salad! We hope you feel as proud of your culinary creation as we are. This recipe isn’t just about following instructions; it’s about bringing joy and flavor to your table. Remember, cooking is an art, so feel free to adjust, experiment, and create a version that’s uniquely yours.

From the delicate crepes to the fresh, peppery salad, every element of this recipe is designed to create a harmonious blend of flavors and textures. Whether you’re making it for a casual weekend brunch or a special occasion, this dish is sure to impress. Remember the expert tips, use high-quality ingredients, and don’t be afraid to add your personal touch. The joy of cooking lies in the ability to make something incredible from the simplest ingredients.

Now it’s your turn! Try out this recipe and let us know what you think in the comments below. Share your feedback, photos, and any variations you’ve created. If you loved this recipe, don’t forget to share it with your friends and family on social media. We’re excited to see your amazing crepe creations!