Savory Egg, Ham, and Cheese Crepes
If a wheat or gluten allergy won’t usually allow you to enjoy crepes, then this delicious breakfast dish is for you! Chickpea flour-a non-wheat, gluten-free flour made from ground dried chickpeas-creates filling protein-, and iron-rich crepes that are just as tasty as they are nutritious. Look for the flour in your health food store. If you have some fresh herbs on hand, add a chopped tablespoon or two just before rolling up the crepes.
PREP TIME: 20 minutes (includes time to let batter rest)
COOK TIME: 25 minutes Crepe Batter: 1,13 cup chickpea flour % cup 1 percent milk 1 tablespoon plus 1 1/2 teaspoons warm water 1 large egg 1 tablespoon plus 1 1/2 teaspoons canola oil 1/8 teaspoon freshly ground black pepper
Crepes: 2 teaspoons canola oil, divided 4 (1-ounce) slices low-fat, low-sodium boiled or smoked ham (not honey glazed) 4 (3/4-ounce) slices reduced-fat Swiss cheese 4 large eggs, lightly beaten Salt and freshly ground black pepper
For the crepe batter: Puree flour, milk, water, egg, oil, salt, and pepper in a blender until smooth, about 1 minute. Set aside to rest for 15 minutes.
For the crepes: Heat 1 teaspoon of the oil in an 8-inch nonstick skillet or crepe pan over medium heat. Add 2 tablespoons of the batter, tilting the pan so that batter forms a thin layer. Cook until edges begin to brown, about 1 minute. Carefully flip the crepe over and cook until golden on the bottom, about 1 more minute. Transfer crepe, golden side down, to a plate. Without adding any additional oil, repeat with remaining batter, stacking crepes, to make all 4 crepes.
Lay each crepe, golden side down, on a serving plate. Top each with 1 ham slice and 1 cheese slice.
Season eggs with salt and pepper. Heat remaining oil in a nonstick skillet over medium-high heat. Add eggs and stir occasionally until set, about 2 minutes. Divide eggs among prepared crepes, roll up, and serve.
Makes 4 servings
Per serving: 270 calories, 16 g fat, 3.5 g saturated fat, 20 g protein, 9 g carbohydrate, 1 g dietary fiber, 530 mg sodium