Dinner Crepes (Savory)

Makes 4 servings
These are very good when filled with the ingredients listed.
**Do not use olive oil in the crepe recipe.  It makes it taste funny.  It is fine to use to grease the pan.

2 eggs, beaten
1-1/2 cups milk
1 cup flour
1 tablespoon cooking oil
1/4 teaspoon salt
1 tomato, sliced
4 eggs
8 slices ham lunchmeat
1 cup cheese

  1. Combine eggs, milk, flour, oil, and salt.
  2. Beat until well mixed. (Place in blender if lumpy.)
  3. Heat a lightly greased large skillet; remove from heat.
  4. Spoon in batter so it just covers the bottom of skillet.
  5. Lift and tilt skillet to spread batter.
  6. Return to heat; brown on 1 side only.
  7. Invert over paper towels; remove crepe.
  8. Repeat with remaining batter, greasing skillet occasionally.

Once all of the crepe batter is cooked, do the following:

  1. Place a crepe in the skillet over medium heat.
  2. Crack an egg on top of the crepe and lightly scramble. Allow egg to cook a bit.
  3. Add a slice of ham and tomato on top of egg.
  4. Lightly salt.
  5. Sprinkle with cheese.
  6. Fold edges of crepe over top of filling.
  7. Remove from heat when egg is cooked. (It takes quite a while.)
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