Framed Friday: Ham and Egg Crepe Squares

Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.

Ham and Egg Crepe Squares

from Everyday Food

• 1 cup flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 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. Let rest for 15 minutes.

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. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 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. 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.

  • Gloria

    February 11, 2011 at 10:24 am Reply

    Shouldn’t the recipe call for 13 eggs? (4 for the crepe batter, 9 for the crepes)

    • Kelly

      February 11, 2011 at 10:30 am Reply


      It does call for 13 eggs, they are just separated in the ingredients list because four are four the crepes and nine are for the filling.


  • Caroline

    February 11, 2011 at 12:37 pm Reply

    Those look so incredible! To me, breakfast is the first meal to become routine and bland so I always get super excited when I see something that looks scrumptious and fun to make.

  • Caroline

    February 11, 2011 at 12:44 pm Reply

    Now I have baked eggs on the brain – Last night I had this ratatouille pizza – it had eggplant braised in a tomato sauce and was topped with feta and an egg. It was so great.

    Also — If you’ve never stopped by closetcooking before I highly recommend it [I’m not affiliated by any means, it’s just my go-to food blog :)]
    Anyway, he has a baked egg dish that looks so fantastic –
    I’m dying to try it!

    • Kelly

      February 11, 2011 at 12:46 pm Reply

      I adore Closet Cooking! I swear I bookmark nearly every single recipe he posts.

  • Stephanie

    February 11, 2011 at 4:45 pm Reply

    This looks delicious! I am a tad leery of runny eggs. Do you think it would still taste good if I cooked it longer? I would love to try it out! 🙂

  • Jessica Lynn

    February 23, 2011 at 12:35 pm Reply

    These look simply delicious and so easy to make. It’ll be gracing our table very, very shortly.

  • Clinton

    May 4, 2011 at 3:49 pm Reply

    These look beautiful – I love the presentation! I think this is a recipe I’ll have to try very soon.

  • Janet

    July 24, 2011 at 1:25 pm Reply

    These look fun and delicious! I love it because it’s all ingredients that are always in the kitchen AND the kids can help! Two thumbs up!

  • janet

    August 13, 2011 at 5:57 pm Reply

    I made these last weekend and they were absolutely delicious!! Needless to say, a total hit with my family! Tasty and really cute to look at too 🙂

    • Kelly

      August 13, 2011 at 6:01 pm Reply

      so glad to hear they were a hit!!

  • Hymie

    June 28, 2013 at 8:16 am Reply

    I saw these in every other cafe for lunch in Annecy. They must be great.

  • Christine (CookTheStory)

    November 18, 2013 at 4:32 pm Reply

    I love this idea with the crepes. Great brunch dish.

Post a Comment