Stuffed Crepes with Eggs, Cheddar, Ham and Veggies
This is the Stuffed Crepes with Eggs, Cheddar, Ham and Veggies recipe.
- Prep: 20 min
- Cooking: 10 min
Ingredients
- 3 tbsp (45 mL) butter
- 1-1/2 to 2 cups (375 to 500 mL) vegetables (zucchini, peppers, onions, mushrooms, tomatoes, etc.) finely diced
- 8 eggs beaten
- 2 tbsp (30 mL) chopped fresh herbs your choice
- Salt and freshly ground pepper to taste
- 6 large, thin crêpes, homemade or store-bought
- 6 to 12 slices ham
- 1-1/2 to 2 cups (375 to 500 mL) Medium Canadian Cheddar cheese shredded
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Preparation
In a frying pan over medium heat, melt 2 tbsp (30 mL) butter. Add vegetables and cook for 4 or 5 minutes. In a bowl, stir together beaten eggs, herbs, salt and pepper. Melt remaining butter in same pan and cook egg mixture, as an omelette or as scrambled eggs.
Cover each crêpe with ham. Divide vegetables and eggs among crêpes, placing on one edge of each crêpe. Sprinkle with Medium Canadian Cheddar cheese and roll up. Place in an ovenproof dish lined with parchment paper. Cover and refrigerate.
At serving time, preheat oven to 350 °F (180 °C). Cover stuffed crêpes and reheat for 12 to 15 minutes. Serve with your favourite fresh fruit.
Tips
To keep crêpes soft, brush lightly with water before reheating.
Variations: Replace fresh herbs with dried herbs, using about 1/3 as much.
For a flavour burst, replace Medium Canadian Cheddar with Old Canadian Cheddar.
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Nutritional information
Per serving| Energy: | 439 Calories |
| Protein: | 30 g |
| Carbohydrate: | 26 g |
| Fat: | 24 g |
| Fibre: | 0.6 g |
| Sodium: | 1284 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 34 % / 371 mg |
| Phosphorus: | 48 % |
| Riboflavin: | 45 % |
| Thiamin: | 47 % |
| Vitamin B12: | 77 % |
| Vitamin C: | 45 % |
