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Pancakes, Waffles & French Toast

French Farmhouse Crepes
This crepe makes a super-quick weeknight supper alongside a crisp green salad; it's also great for breakfast, especially if you have crepes handy in the freezer. It's flexible too- try bacon instead of ham, or, for a healthy alternative, egg whites only with reduced-fat cheese. For a vegetarian version, top each egg with a handful of Taste of Inspirations. Spinach instead of ham.
6 each Crepe, cooked
6 each Egg
3/8 teaspoon Salt
3/8 teaspoon Freshly ground pepper
6 slices thinly sliced ham
3/4 cup Cheese, Swiss, shredded
2 tablespoon Chopped fresh chives
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French Farmhouse Crepes

French Farmhouse Crepes

French Farmhouse Crepes
  • Servings:Serves 6 (6 crepes)
  • Prep Time:10 minutes
  • Cook Time:5 minutes
1. Place two cooked crepes in a very large skillet over medium-high heat and add an egg immediately to one side of each crepe. Sprinkle with 1/8 tsp. each salt and pepper. When egg white is nearly set, about 2 minutes, add a ham slice to other side of each crepe (egg and ham should overlap) and 2 Tbsp. cheese. Cover with a lid or a sheet of foil. Cook over low heat until cheese melts, about 2 to 3 minutes.
2. Repeat process for remaining crepes. Serve on individual plates garnished with chives.
Source: Hannaford fresh Magazine, May - June 2008