I’m so in love with all the varieties of sweetly filled crepes but it is time for me to start making the savory crepes. My cousin Rose had her wedding shower at the cutest cafe last week. They served a delicious brunch which included crepes much like these. They are easy to prepare and they make for a fancy breakfast or brunch. To me they are like breakfast burritos made elegant or something (not that ham and eggs are elegant it’s just that I think crepes are delicate and elegant).
At the cafe I believe they added melted butter over the crepes and I thought to myself, well if you are going to add melted butter you may as well brown it. My siblings make fun of me and say I’m obsessed with browned butter and salty caramel. A lot of my family doesn’t like salted caramel, can you believe it? I know, it’s sinful. One of these days I’m going to get them hooked though. Its incredible what just a few flakes of salt or a small drizzle of browned butter can do. Two of the best flavor enhancers. I listed the brown butter as optional in the recipe but really you’d be crazy to leave it out :).
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 2 large eggs
- 3 Tbsp salted butter, melted, plus more for pan
- 1/8 tsp salt
- 1 Tbsp chopped fresh parsley or other herb of choice
- 10 oz ham, cut into strips about 2-inches wide
- 1/4 cup salted butter, browned, for serving (optional)
- 12 large eggs
- 1/2 cup milk
- 3/4 tsp onion powder
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 5 oz. Shredded Swiss cheese