Giant Ham and Mushroom Crêpe

Name: Giant Ham and Mushroom Crêpe
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 large eggs; 1/3 cup all-purpose flour (about 50 grams); 1/2 cup plant-based milk or regular milk (120 ml); 2 slices cooked ham, diced; 1/4 cup shredded Comté cheese (plus more if desired) (about 20 grams); 5 olives, halved; 3 mushrooms, sliced; 1 tablespoon Herbes de Provence; Salt; Mild chili powder or black pepper

hervouet veronique @15Agathe2014

Giant Ham and Mushroom Crêpe

hervouet veronique @15Agathe2014

Saved

Ingredients

15 min

2 servings

2large eggs
1/3 cupall-purpose flour (about 50 grams)
1/2 cupplant-based milk or regular milk (120 ml)
2 slicescooked ham, diced
1/4 cupshredded Comté cheese (plus more if desired) (about 20 grams)
5olives, halved
3mushrooms, sliced
1 tablespoonHerbes de Provence
Salt
Mild chili powder or black pepper

Saved

Steps

15 min

1

Preheat the oven to 350°F (180°C). In a mixing bowl, whisk the eggs. In a separate bowl, mix the flour with a little milk, then add to the eggs. Whisk and add the remaining milk. Whisk again. Season with salt and pepper, and sprinkle with Herbes de Provence.
2

Spray a 10 x 7-inch (25 x 18 cm) baking dish or pan with nonstick spray. Pour in the batter. Evenly distribute the diced ham, sliced mushrooms, and olives over the top.
3

Sprinkle with shredded Comté cheese.
4

Bake on the lower oven rack for about 15 minutes, keeping an eye on it.