By Mandy Tanner
This pretty dish tastes as good as it looks! You can make the crepe pancakes in a skillet or on your flat top. The crepes can be made in advance then covered and refrigerated until ready to finish on the pellet grill.
|1 Cup||whole milk|
|2/3 Cup||all-purpose flour|
|2 Tablespoon||unsalted butter, melted|
|6||thin slices of ham|
|3/4 Cup||finely grated Gruyère, Swiss, or white cheddar cheese|
|1 Teaspoon||kosher salt|
|1 Teaspoon||freshly ground black pepper|
|2 Tablespoon||finely sliced chives|
Make the crêpe batter: In a blender, blend the eggs, milk, flour, water, butter, and salt until combined, about 30 seconds. (Alternatively, whisk well by hand.) Transfer to a bowl and let sit at room temperature for 30 minutes or cover and refrigerate for up to 1 day.
2 large eggs
1 Cup whole milk
2/3 Cup all-purpose flour
1/4 Cup water
2 Tablespoon unsalted butter, melted
1/8 kosher salt
Line a baking sheet with parchment. Stir the crepe batter. If making the crepes on the flat top, you may want to transfer the batter to a squeeze bottle, then preheat all 3 zones of the flat top to medium heat for 5 minutes. Lightly oil the hot cooktop. Starting in what will be the center of the crepe, squeeze the batter onto the cooktop in a circular motion to create a 9- to 10-inch round (Alternatively pour the batter from a a ¼ cup measure per crepe and spread with an offset spatula.) Repeat to to make 6 crêpes. Cook until light golden brown on one side, 30 to 60 seconds. Flip and cook for another 30 seconds. To cook the crêpes on a stove, heat a lightly oiled crêpe pan or a 10-inch nonstick skillet over medium heat. Using a ¼ cup measure, pour the batter into the center of the pan and swirl to coat the bottom. Cook until light golden brown on one side, 30 to 60 seconds. Flip and cook for another 30 seconds. Repeat to make 6 crêpes.
As each crêpe is cooked, transfer it to the parchment-lined baking sheet (it’s ok if they overlap; when folder later, all six will fit on the baking sheet). You may have some additional batter. If you like, use it to make another couple crepes for backup or for another use. The crêpes will keep, covered and refrigerated, for up to 2 days.
When ready to cook, preheat the Traeger with the lid closed to 375°F; this will take about 15 minutes.
375 ˚F / 191 ˚C
For each crêpe, place 1 slice of cooked ham in the center. Top with 2 tablespoons of the cheese. With your fingers, create a little well in the cheese to help hold the egg. Crack an egg into the well. Leaving most of the egg exposed, fold up the four sides of the crepe toward the center, pressing down as needed, to create a 5-inch square. Season the eggs with salt and pepper.
6 thin slices of ham
3/4 Cup finely grated Gruyère, Swiss, or white cheddar cheese
6 large eggs
1 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
Place the baking sheet directly on the grill grate, close the lid, and cook until the egg whites are cooked through, the cheese has melted, and the yolks are still runny, about 10 minutes, longer if you prefer the egg more cooked.
375 ˚F / 191 ˚C
2 Tablespoon finely sliced chives
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