Green Crepes With Ham & Eggs

11 Ingredients

Number of servings

6

2/3 cup plain flour
1 cup milk
150grams gruyere cheese (coarsely grated)
7 free range eggs
2tablespoons extra virgin olive oil
5milliliter extra virgin olive oil spray
60grams baby spinach leaves
6 cup mushrooms (thinly sliced)
300grams ham off the bone
30grams butter
chives (to serve)

Description

Go green with these crepes full of spinach and other delicious ingredients such as mushrooms, ham and egg. Whip them up for a weekend brunch or weekday lunch.

Method

Step 1 of 4

Place extra virgin olive oil, flour, milk, spinach and 1 egg in a blender and blend until smooth and green. Stand for 10 minutes to rest.

Step 2 of 4

Meanwhile, melt butter in a large frying pan over high heat and cook mushrooms for 2 minutes or until just tender. Transfer to a bowl and cover to keep warm.

Step 3 of 4

Crack eggs into same pan and cook for 2 minutes or until whites are set. Transfer to a baking tray and cover to keep warm.

Step 4 of 4

Spray a 23cm non-stick frying pan or crepe pan with oil, then heat over a medium-high heat. Pour 1/3 cup batter into pan, tilting pan to coat the base. Cook for 1 minute or until crepe pulls away from the edge. Top with a little each of the cheese, ham and mushroom. Top with an egg and season. Fold crepe edge into the centre to partially cover filling. Cook for 3 minutes or until cheese has melted. Transfer to a plate and cover to keep warm. Repeat with remaining batter, cheese, ham, mushroom and eggs to make a total of 6 crepes. Serve crepes scattered with chives.