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Crepes Stuffed with Eggs, Cheddar, Ham and Vegetables
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3 tbsps. cutter
1�-2 cups finely diced vegetables(zucchini, peppers, onions, mushrooms, tomatoes, etc)
8 eggs beaten
2 tbsps. chopped fresh herbs, your choice
salt and freshly ground pepper, to taste
6 large, thin crepes, homemade or store-bought
6-12 slices ham
1�-2 cups medium cheddar cheese, shredded
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In a frying pan over medium heat, melt 2 tbsps. butter. Add vegetables and cook for 4-5 mins. In a bowl, stir together beaten eggsm hearbs, salt and pepper. Melt remaining butter in same pan and cook egg mixture, as an omelette or as scambled eggs.
Cover each crepe with ham. Divide vegetables and eggs amoung crepes, placing on one edge of each crepe. Sprinkle with cheese and roll up. Place in an ovenproof dish lined wirh parchment paper. Cover and refridgerate.
At serving time, preheat oven to 350*. Cover stuffed crepes and reheat for 12-15 mins. Serve with your favorite fresh fruit.
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