| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | California | 8 | Servings | |
INGREDIENTS
| Melted clarified butter (see | ||
| Note) | ||
| 2 | c | Savory Buckwheat Crepes |
| Batter — (see recipe) | ||
| 8 | Eggs | |
| 4 | oz | Shredded Danish ham |
| 4 | oz | Shredded Monterey jack |
| Cheese |
INSTRUCTIONS
1. Heat a 9- or 10-inch crepe pan or skillet over moderately high heat. Brush generously with melted butter. When butter sizzles, add 1/4 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 1/2 ounce ham and 1/2 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
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