Name: Egg, Ham, and Cheese Crepes
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

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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