Crepes Lorraine with Hatfield® Ham

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I am so excited to share this delicious recipe with you! Easter is just around the corner and I am thrilled to be hosting a family brunch this year- I just love a good brunch! The dish I’m most excited for my family to try are my Crepes Lorraine. Homemade delicate crepes filled with diced Hatfield ham, onion, eggs and gruyere cheese.

I’ve decided to set up a fabulous Easter brunch buffet this year. What I love about a buffet is being able to prep everything ahead of time so I can enjoy the meal just as much as my guests. I have no doubt my family is going to really enjoy these Crepes Lorraine. I got my inspiration from a more traditional quiche lorraine- a quiche with a filling of egg, cream, ham, onion and cheese. I though how fun would it be to serve in crepe form?!

You might be thinking, “lady you are crazy if you think crepes aren’t complicated”. Heres the thing, they take some time to make but you can make all the crepes the day before and have them ready to go. And while it sounds super fancy- they are basically just really thin pancakes. If you have a non stick pan you are good to go- there really is no need for a crepe maker.

The filling is super simple and incredibly flavorful thanks to Hatfield Ham products like these Boneless Ham Steaks. So why is Hatfield my go to? Thats easy! They are a family owned, American made company that provides great quality, convenient pre cooked, ethically raised pork products. You can find these Hatfield Ham Steaks at many supermarkets including: Giant Carlisle, Giant Landover, Giant Eagle, Hannaford, Shop Rite, Stop n Shop, ACME and Weis.

If you search Quiche Lorraine, you are bound to find many different versions of it but I went with this combination of flavors for these crepes. Diced ham, onion, gruyere cheese and parsley all in simple scrambled eggs.

I dice the Hatfield Ham Steak and sauté with onions until nicely caramelized to really bring out the flavors. Add in whisked eggs/milk. Once the eggs are cooked most of the way through I stir in shredded gruyere cheese and fresh chopped parsley and the filling is ready to go!

Take that simple and delicious filling and roll it up into your crepes. If you are setting up a buffet you can place them right into a chafing dish to warm up before serving. I like to top the crepes with a little extra gruyere cheese and fresh chopped parsley. Your guests will be so impressed with these Crepes Lorraine with Hatfield Ham on your Easter brunch table!

Crepes Lorraine with Hatfield Ham

Author: Angela LeMoine

Serves: about 16 crepes

Ingredients

For the crepes:
1 1/2 cups flour
2 eggs
1/8 tsp baking soda
2 1/2 cups 2% milk
2 tsp salt
For the filling:
2 dozen eggs
1/2 cup 2% milk
2 Hatfield ham steaks, diced
1/2 cup diced onion
8 oz gruyere, divided
fresh chopped parsley

Instructions

Mix all the ingredients for the crepe batter together. Whisk until well combined and smooth. Allow the batter to settle for at least 15 minutes.
To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about ⅓ cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.
They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden. Set the crepes aside. {NOTE: if you are serving immediately, place the crepes on a plate and wrap with a clean dish towel to keep warm}
In a large sauté pan, over medium heat, add in the onion and ham. Cook until the ham is slightly golden and the onions are softened.
While the ham is browning, add the eggs and milk to a bowl and whisk together. Season lightly with salt and pepper. When the ham is ready go ahead and add in the eggs. Stir gently as the eggs cook for a fluffy scramble.
When the eggs are mostly cooked through, stir in 6 oz of gruyere and some fresh chopped parsley.
Roll each crepe with some of the filling and top with extra gruyere and parsley.