Crepes Lorraine with Hatfield Ham
Serves: about 16 crepes
  • For the crepes:
  • 1½ cups flour
  • 2 eggs
  • ⅛ tsp baking soda
  • 2½ cups 2% milk
  • 2 tsp salt
  • For the filling:
  • 2 dozen eggs
  • ½ cup 2% milk
  • 2 Hatfield ham steaks, diced
  • ½ cup diced onion
  • 8 oz gruyere, divided
  • fresh chopped parsley
  1. Mix all the ingredients for the crepe batter together. Whisk until well combined and smooth. Allow the batter to settle for at least 15 minutes.
  2. To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about ⅓ cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.
  3. They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden. Set the crepes aside. {NOTE: if you are serving immediately, place the crepes on a plate and wrap with a clean dish towel to keep warm}
  4. In a large sauté pan, over medium heat, add in the onion and ham. Cook until the ham is slightly golden and the onions are softened.
  5. While the ham is browning, add the eggs and milk to a bowl and whisk together. Season lightly with salt and pepper. When the ham is ready go ahead and add in the eggs. Stir gently as the eggs cook for a fluffy scramble.
  6. When the eggs are mostly cooked through, stir in 6 oz of gruyere and some fresh chopped parsley.
  7. Roll each crepe with some of the filling and top with extra gruyere and parsley.
Recipe by LeMoine Family Kitchen at