Ingredients
- Crepe Batter:
- 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®)
- Crepe Filling:
- 8 large eggs
- ¼ cup milk
- ½ cup shredded Cheddar cheese
- salt and freshly ground black pepper to taste
- 1 teaspoon olive oil
- 3 tablespoons diced jalapeno pepper (Optional)
- ½ cup chopped ham
- 2 tablespoons melted butter, or as needed, divided
Why You'll Want This Again
Tips For Perfect Results
- Let the batter rest for at least 30 minutes to improve texture.
- Pour just enough batter to cover the pan thinly for light crepes.
Step 1
Blend together the milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce until the batter is smooth and really thin—this should take about a minute. Let it rest for at least half an hour while you get other things ready.
Step 2
Heat up a crepe pan or a small skillet over medium heat. Brush a tablespoon of melted butter around the pan, then pour in about half a cup of the batter. Lift the pan and tilt it around so the batter spreads out evenly into a nice round shape. Cook until you see little brown spots forming on the bottom, which usually takes a minute or two.
Step 3
Gently loosen the edges with a spatula and flip the crepe to cook the other side for another 30 seconds to a minute. Slide the finished crepe onto a plate and keep going with the rest of the batter, adding more butter as needed. Stack the crepes as you go.
Step 4
In a bowl, whisk together the eggs and milk until smooth, then stir in the cheddar cheese, salt, and pepper.
Step 5
Heat some oil in a skillet over medium heat. Toss in the onion, bell pepper, and jalapeño and cook until everything softens, about three minutes. Add the ham and cook for another couple of minutes. Turn the heat down low, stir in a tablespoon of melted butter, then pour in the egg mixture. Keep stirring until the eggs are softly scrambled but not runny, around 3 to 5 minutes. Take the pan off the heat.
Step 6
Spread about a quarter cup of the scrambled eggs across the bottom third of each crepe, then roll them up like little jelly rolls. Serve warm and enjoy!
