Turkey Ham Stuffed Crêpe with Egg, Chives & Tomatoes

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Turkey Ham Stuffed Crêpe with Egg, Chives & Tomatoes


4 ea. Crêpes
8 oz. Thinly sliced turkey ham
4 oz. Gruyère
8 ea. Eggs
4 tbsp. Butter
12 ea. Grape tomatoes, cut in half lengthwise
4 tsp. Chopped chives


  1. Arrange the crêpe on a clean cutting board or work surface.
  2. Place the sliced turkey ham (2 oz. per crêpe) over half the crêpe (fluff the slices; they should not lay flat).
  3. Sprinkle the turkey ham with the shredded Gruyère, 1 oz. per crêpe.
  4. Fold the other half of the crêpe over cheese and turkey ham, then fold into quarters.
  5. Arrange onto a lightly buttered pan, keeping a 1-inch space between the stuffed crêpes.
  6. Cover with a damp towel and place into a 350°F oven for approximately 3–5 minutes to warm the crêpe and turkey ham and melt the cheese.
  7. While the crêpes are heating, prepare scrambled eggs; sauté the grape tomatoes in the butter over medium heat; add egg and chives and stir until light, fluffy and cooked.
  8. Arrange the hot stuffed crêpe on a warm plate and portion the scrambled eggs with chives and tomatoes.
  9. Serve.
Serve with confidence.®


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