Tasty Savory Crepes Inspired by the West

Ingredients 0/14

Step 1

Blend together the milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce until the batter is smooth and really thin—this should take about a minute. Let it rest for at least half an hour to help everything come together.

Step 2

Heat up a crepe pan or a small skillet over medium heat. Brush a little melted butter around the pan, then pour in about half a cup of the batter. Lift the pan and tilt it around so the batter spreads out evenly into a thin circle. Cook until you see little brown spots forming on the bottom, which usually takes 1 to 2 minutes.

Step 3

Carefully loosen the edges with a spatula and flip the crepe to cook the other side for about 30 to 60 seconds. Slide it onto a plate and keep going with the rest of the batter, adding more butter as needed and stacking the crepes as you go.

Step 4

In a bowl, whisk together the eggs and milk until smooth. Stir in the cheddar cheese, along with some salt and pepper.

Step 5

Heat a bit of oil in a skillet over medium heat, then add the onion, bell pepper, and jalapeño. Cook everything until it’s softened, about 3 minutes. Toss in the ham and cook for another couple of minutes. Turn the heat down to low, stir in a tablespoon of melted butter, then pour in the egg mixture. Scramble gently, cooking until the eggs are just set but still moist—around 3 to 5 minutes. Take the pan off the heat.

Step 6

To assemble, spoon about a quarter cup of the egg filling along the bottom third of each crepe and roll it up like a jelly roll. Repeat with the rest, then enjoy!