These savoury crêpes are a delicious background for the delightful sweetness of Quebec's signature maple syrup (light or dark, depending on your preference). When you're at the deli counter, ask for the ham to be sliced slightly thicker than regular sandwich thickness. The chives tend to sink to the bottom of the crêpes, so roll them chive-side-out for a pretty presentation.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2012
Ingredients
Chive Crepes:
Method
Chive Crepes: In bowl, whisk flour with salt. Whisk together eggs, milk and half of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl; stir in chives. Refrigerate for 1 hour or for up to 2 hours.Heat 8-inch (20 cm) crêpe pan or nonstick skillet over medium heat; brush with some of the remaining butter. Pour scant 1/4 cup batter into centre of pan; using small offset spatula, spread batter to make thin circle. Cook, turning once, until golden, about 1 minute. Transfer to plate; keep warm. Repeat with remaining butter and batter to make 8 crêpes.
In same pan over medium heat, cook ham, in batches and turning once, until lightly browned and heated through, about 1 minute. Transfer to plate; keep warm. Wipe out pan.
Beat together 2 tbsp water, eggs, salt and pepper. In same pan, melt butter over medium heat; cook egg mixture, stirring gently with spatula, until large moist curds form and no liquid remains, about 3 minutes.
Top each crêpe with 1 slice ham and one-eighth of the scrambled eggs. Roll up. Serve drizzled with maple syrup.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 917 mg
- Sugars 17 g
- Protein 26 g
- Calories 446.0
- Total fat 21 g
- Potassium 458 mg
- Cholesterol 428 mg
- Saturated fat 9 g
- Total carbohydrate 36 g
%RDI
- Iron 21.0
- Folate 43.0
- Calcium 9.0
- Vitamin A 23.0
