Breakfast

Eggs Ham Crêpes

Preparation time: 15 minutes

Cook time: 12 minutes

Nutrition facts (per serving): 256 cal (5.2g fat, 23g protein, 18g fiber)

Have you tried Eggs Ham Crepes for breakfast? Well, here’s a French delight that adds eggs and buckwheat flour to your morning meal in a delicious way.

Ingredients (4 servings)

3/4 cup buckwheat flour

10 large eggs, at room temperature

1 1/3 cups milk

1/2 cup mixed herbs, chopped

1/2 teaspoon salt

1 pound thinly sliced prosciutto

Olive oil

Preparation

Mix the buckwheat flour with 2 eggs and half of the milk in a medium bowl until it’s lump-free. Stir in the remaining milk and mix until smooth. Refrigerate this buckwheat batter for 20 minutes. Layer a serving plate with wax paper. Set an 8-inch skillet over medium heat and brush its base with olive oil. Pour 1/4 cup of the buckwheat batter into the skillet and swirl the pan to spread the batter. Cook the buckwheat pancake over medium heat for 1 minute per side. Transfer the prepared crêpe to the plate and repeat the same steps with the remaining batter. In another medium bowl, beat the remaining eggs. Stir in the herbs and salt. Heat 1 tablespoon olive oil in another large pan. Pour in beaten eggs and cook for about 5 minutes with constant stirring. Divide the prepared prosciutto and scrambled eggs between the crêpes then roll them. Serve warm.