This is a fantastic alternative to the traditional gingerbread recipe. The flavor is not hot or sour and the cookies come out soft. Every holiday season, it has become a family ritual with my family.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 8 crepes |
Ingredients
- 1 ½ cups milk
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon melted butter
- 2 teaspoons chile-garlic sauce (such as Sriracha®)
- 8 large eggs
- ¼ cup milk
- ½ cup shredded Cheddar cheese
- salt and freshly ground black pepper to taste
- 1 teaspoon olive oil
- ⅓ cup diced onion
- ⅓ cup diced red bell pepper
- 3 tablespoons diced jalapeno pepper (Optional)
- ½ cup chopped ham
- 2 tablespoons melted butter, or as needed, divided
Instructions
- Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.
- Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
- Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.
- Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.
- Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.
- Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.
- Your crepe batter should be very thin, not like pancake batter. If too thick, add a bit more milk to the batter. If your batter doesn’t completely cover the bottom of the pan, just fill in the holes by adding a bit more batter.
- Crepes may be prepared in advance and refrigerated in a resealable plastic bag, so then all you need to do is fill them for a quick meal. Just remove the crepes from the refrigerator in advance or place the crepes in a low temperature oven to take the chill off.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 520 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 14 g |
| Sodium | 711 mg |
| Sugars | 7 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |