Merry Christmas/Happy Holidays! We hope you all enjoy this holiday season. Now time for breakfast!

Breakfast is the most important meal of the day! I like to start my day strong with a hearty breakfast and a smoothie. Chef T on the other hand is not so great about remembering to eat breakfast…

In the midst of Day 1 of our mille crepe cake, I made Chef T take a break to make some breakfast. This was right after Thanksgiving, so I thought it was a good chance to utilize some of our leftover ham to make ourselves this savory crepe.

We threw this recipe together with what we had, but it turned out pretty darn good. The best part of this is you can really fill it with anything you want! Got bacon? Perfect! Got spinach? That works too! Got anchovies? Um sure…

This is my first time making and having crepes, but your crepe should look like the moon, right? When I said “hearty” earlier, I meant it. Do you see all that filling busting out of my crepe? Yum

Keep your ham in your crepe, not the floor,
Your favorite alternative chefs, K & T

Savory Breakfast Crepes

Servings 4 Brunchers

Ingredients

Crepes

1 cup Almond Milk
2 Eggs
1 tbsp Butter
¼ cup Coconut Flour
¼ cup Rice Flour
Pinch of Salt
Pinch of Xanthum Gum

Filling

Ham diced
½ onion diced
½ cup mushrooms sliced
1 cup microgreens
3 eggs
¼ cup almond milk
Pinch of paprika for garnish

Hollandaise Sauce

2 egg yolks
1 tbsp lemon juice
Pinch of salt
Pinch of cayenne pepper powder
⅛ cup butter melted

Instructions

For sauce, whisk egg yolks and lemon juice together until the mixture becomes thick and fluffy.
On the stove, bring a shallow saucepan of water to a boil. Place the mixture over the boiling water, but not directly in the water. Do not let the eggs get too hot or else they will scramble.
Slowly add the melted butter into the mixture. Once all the butter is mixed in, remove the bowl from the heat and whisk in the cayenne and salt.
For the crepe, blend eggs, butter, and almond milk in a blender until well blended, then add the remaining dry ingredients and blend until a nice batter consistency.
For the filling, in a large skillet toss in diced ham, onions, and mushrooms. Cook until veggies are tender and ham is browned.
Whisk together eggs and almond milk. Pour the mixture into the large skillet and cook until the eggs are set.
To serve, slap down a crepe on a plate. Spoon eggs, ham and veggies onto the crepe along the middle, top with a serving of microgreens. Fold the crepe as desired (rolled or in half), drizzle hollandaise sauce over the crepe and sprinkle with paprika.