Recipe - Egg Ham And Cheese Crepes

Melted clarified butter (see
Note)
2 cup Savory Buckwheat Crepes
Batter (see recipe)
8 Eggs
4 ounce Shredded Danish ham
4 ounce Shredded Monterey jack
Cheese

1. Heat a 9 or 10inch crepe pan or skillet over moderately high heat.
Brush generously with melted butter. When butter sizzles, add One fourth cup of
Buckwheat Crepes batter and swirl to coat pan.

2. Into center of batter gently break one egg, keeping yolk whole. Cook
just until white is set; yolk should remain runny. Top with One half ounce ham
and One half ounce cheese. Gently fold sides of crepe in over cheese. Remove
crepe to a warm plate with a spatula. Continue with remaining crepe batter
and eggs.

Makes 8 filled crepes.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip