Ham and Egg Crepe Squares from Framed Cooks

• 1 cup flour
• 1 tablespoon sugar
• 14 teaspoon salt
• 1 12 cups milk
• 4 large eggs
• 3 tablespoons melted butter
• 9 thin slices ham
• 9 eggs
• chopped fresh parsley

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds.
2. Let rest for 15 minutes.
3. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter.
4. Add 1/3 cup batter and swirl to completely cover skillet.
5. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
6. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over.
7. Cook another 1-2 minutes and then slide out of skillet onto wax paper.
8. Repeat until all crepes are done.
9. You should have about 9 when you are done.
10. Preheat oven to 350.
11. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet).
12. Place ham slice in center of crepe and carefully crack egg onto ham.
13. Fold edges of crepe toward center, using the egg white as a kind of glue.
14. Season with salt and pepper and bake until egg white is set, about 10-12 minutes.
15. Sprinkle with chopped parsley and serve at once.

flour, sugar, salt, milk, eggs, butter, thin slices ham, eggs, fresh parsley

Taken from www.food.com/recipe/ham-and-egg-crepe-squares-from-framed-cooks-482002 (may not work)