Ham And Veggie Crepe Kebabs Recipes

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HAM AND VEGGIE CREPE KEBABS



Ham and Veggie Crepe Kebabs image

Another idea for savory crepe kebabs.

Provided by Cooking Daddy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h10m

Yield 12

Number Of Ingredients 13

1 pound zucchini, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 orange bell pepper, cut into bite-sized pieces
1 (16 ounce) bottle Italian-style salad dressing
1 cup milk
2 eggs
⅔ cup all-purpose flour
2 ½ teaspoons vegetable oil, divided
1 pinch salt
1 pound cubed fully cooked ham
1 (20 ounce) can pineapple slices, drained
1 pound cherry tomatoes, halved
skewers

Steps:

  • Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour.
  • Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour.
  • Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter.
  • Cut crepes into strips about 1 to 2 inches wide.
  • Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces.
  • Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 21.3 g, Cholesterol 53.8 mg, Fat 20 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 4.9 g, Sodium 1136.6 mg, Sugar 11.5 g

HAM AND CHEESE CREPES



Ham and Cheese Crepes image

You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h15m

Yield 10

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 cup milk
4 large eggs
1 tablespoon melted butter
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyere cheese

Steps:

  • Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
  • Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
  • Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
  • Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g

BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG



Breakfast Crepes with Ham, Vegetables, and Egg image

Enjoy ham, veggies, and eggs in a delicate crepe for a scrumptious breakfast!

Provided by Caitlin Perszyk

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 55m

Yield 8

Number Of Ingredients 15

1 ½ cups milk
1 cup all-purpose flour
4 large eggs
3 tablespoons melted butter
1 tablespoon white sugar
¼ teaspoon salt
½ tablespoon vegetable oil
1 ½ cups finely chopped cooked ham
½ cup chopped onion
⅓ cup chopped fresh spinach
¼ cup diced tomato
cooking spray
8 eggs
1 teaspoon chopped fresh parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.
  • Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
  • Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
  • Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 17.4 g, Cholesterol 286 mg, Fat 17.8 g, Fiber 0.7 g, Protein 16.7 g, SaturatedFat 7.3 g, Sodium 565.2 mg, Sugar 4.9 g

HAM AND VEGGIE CREPE KEBABS



Ham and Veggie Crepe Kebabs image

Another idea for savory crepe kebabs.

Provided by Cooking Daddy

Categories     Squash Recipes

Time 2h10m

Yield 12

Number Of Ingredients 13

1 pound zucchini, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 orange bell pepper, cut into bite-sized pieces
1 (16 ounce) bottle Italian-style salad dressing
1 cup milk
2 eggs
⅔ cup all-purpose flour
2 ½ teaspoons vegetable oil, divided
1 pinch salt
1 pound cubed fully cooked ham
1 (20 ounce) can pineapple slices, drained
1 pound cherry tomatoes, halved
skewers

Steps:

  • Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour.
  • Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour.
  • Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter.
  • Cut crepes into strips about 1 to 2 inches wide.
  • Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces.
  • Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 21.3 g, Cholesterol 53.8 mg, Fat 20 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 4.9 g, Sodium 1136.6 mg, Sugar 11.5 g

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