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    You are in: Home / Recipes / Ham and Egg Crepe Squares from Framed Cooks Recipe
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    Ham and Egg Crepe Squares from Framed Cooks

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    MoreWithLessMom's Note:

    I found this recipe online. You bake ham and eggs in a crepe in a little square. Cute!

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    Ingredients:

    Serves: 9

    Yield:

    crepe s ...

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Ham and Egg Crepe Squares from Framed Cooks

    Serving Size: 1 (134 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 219.2
     
    Calories from Fat 110
    50%
    Total Fat 12.3 g
    18%
    Saturated Fat 5.6 g
    28%
    Cholesterol 284.5 mg
    94%
    Sodium 221.1 mg
    9%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.7 g
    6%
    Protein 11.8 g
    23%

    The following items or measurements are not included:

    ham

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