Crêpes Stuffed with Eggs, Cheddar, Ham and Vegetables

  • serves 6

To keep crêpes soft, brush lightly with water before reheating.

Replace fresh herbs with dried herbs, using about 1/3 as much.
For a flavour burst, replace Medium Canadian Cheddar with Old Canadian Cheddar.

Side dish suggestions:
For a cocktail your guests will adore, mix one part sparkling wine with two parts pulp-free orange juice and add a dash of crème de cassis. Perfect for brunch!

123 Ratings
Directions for: Crêpes Stuffed with Eggs, Cheddar, Ham and Vegetables


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.

See more: Eggs/Dairy, Cheese, Herbs, French, Pork, Brunch, Vegetables, Dairy Farmers of Canada, North American, Fry, Breakfast


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