Western-Style Breakfast Crepes

Name: Western-Style Breakfast Crepes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: French, American
Ingredients: 1 cup All-Purpose Flour; 1 tbsp Butter; 0.5 cup Chopped Clams; 0.33 cup Diced Bell Pepper; 3 tbsp Diced Jalapeño Peppers; 0.33 cup Diced Onion; 2 whole Eggs; 2 tbsp Fresh Cilantro; 1.5 cups Milk; 1 tsp Olive Oil; 1 to taste Salt & Pepper; 0.5 cup Shredded Cheddar Cheese; 2 tsp Sriracha

Breakfast 🍳 French 🇫🇷American

Western-Style Breakfast Crepes wrap tender, cilantro-speckled pancakes around a hearty mix of ham, peppers, onions, and melted Cheddar. A hint of chile-garlic sauce brings gentle heat that complements the fluffy eggs inside, making each bite rich and balanced. Serve for a relaxed weekend brunch or a cozy breakfast-for-dinner that feels special without being fussy.

Prep25 mins
Cook30 mins
Serves4
DifficultyMedium

1

Place the milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Let the batter rest for at least 30 minutes.
2

Warm a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter over the pan with a pastry brush and pour in 1/2 cup of crepe batter. Lift the pan, tilting and rotating so the batter forms a circle and evenly coats the bottom. Set the pan back on the burner and cook until small brown spots form on the underside, 1 to 2 minutes.
3

Carefully loosen the crepe with a spatula and gently flip to brown the second side; cook for 30 to 60 seconds. Slide the crepe onto a plate. Repeat to make more crepes, adding more butter if needed, stacking each crepe on top of the first.
4

Whisk the eggs and milk in a large bowl until well combined. Stir in the Cheddar cheese, salt, and pepper.
5

Heat the oil in a skillet over medium heat. Add the onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in the ham and cook for another 2 minutes. Lower the heat to low and stir 1 tablespoon melted butter into the skillet. Add the egg mixture and cook, stirring, until the eggs are scrambled and moist but no longer runny, 3 to 5 minutes. Remove from the heat.
6

Place about 1/4 cup of the egg mixture across the lower third of a crepe and roll it up like a jelly roll. Repeat with the remaining crepes and filling.