3 Tbsp butter
1-1/2 to 2 cup (375 to 500 ml) finely diced vegetables (zucchini, peppers, onions, mushrooms, tomatoes, etc.)
8 eggs, beaten
2 Tbsp (30 ml) chopped fresh herbs, your choice
Salt and freshly ground pepper, to taste
6 large thin crêpes, homemade or store-bought
6 to 12 slices ham
1-1/2 to 2 cups (375 to 500 ml) medium Canadian cheddar cheese, shredded
1. In a frying pan over medium heat, melt 2 tbsp (30 mL) butter. Add vegetables and cook for 4 or 5 minutes. In a bowl, stir together beaten eggs, herbs, salt and pepper. Melt remaining butter in same pan and cook egg mixture, as an omelette or as scrambled eggs.
2. Cover each crêpe with ham. Divide vegetables and eggs among crêpes, placing on one edge of each crêpe. Sprinkle with Medium Canadian Cheddar cheese and roll up. Place in an ovenproof dish lined with parchment paper. Cover and refrigerate.
3. At serving time, preheat oven to 350°F (180°C). Cover stuffed crêpes and reheat for 12 to 15 minutes. Serve with your favourite fresh fruit.