Ham, Egg and Cheese Crepes

Directions

1. Combine the 2 eggs, milk, flour, and butter in a bowl. Beat on high until the batter is smooth. If you chose to use the fresh herbs, add them and stir the mixture until they are well combined.
2. Lightly grease a 10-inch skillet over medium heat with butter. Wipe out any excess butter if there is any.
3. Pour 1/4 cup of the batter into the pan and swirl it the entire surface is covered with the mixture, which should form a thin layer. Then, allow the crepe to cook until the top begins to look done. Take a flat spatula, gently lift one edge, and turn it over the rest of the way with your fingers. Let that side cook the whole way.
4. Put the cooked crepe on a plate and set it aside. Repeat with the remaining batter. You should have at least eight crepes when you’re finished.
5. Melt a little bit of the butter in your 10-inch skillet over medium heat. Cook your remaining eight eggs sunny-side up until the whites are set — the yolks should still be a little bit runny. Season the eggs with salt and pepper, then set them aside.
6. Melt a little more butter in the skillet and add a crepe. Spread the crepe with cheese, add a slice of ham, and top it with an egg. Fold the edges of the crepe into the middle but leave the yolk visible. Cook the crepe until it is crispy on the bottom.
7. When the crepes are finished, transfer them to plates and add the green onion if desired.

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