Crêpes with Herbed Scrambled Eggs and Frizzled Capicola

© Katherine Stetson

For four servings.

  • 12 thin slices of capicola or ham of your choice
  • 6 large eggs
  • 2 tablespoons half and half
  • 2 tablespoons chopped fresh flat leaf parsley, plus extra for garnish
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh dill
  • 1 tablespoon unsalted butter
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 cup grated cheese, cheddar or your favorite
  • 4 Fool-proof Crêpes

Preheat oven to 400 degrees.

In a large skillet over medium heat, pour in 1 teaspoon olive oil and when warm add as many slices of capicola as fit without crowding.  Frizzle until slightly caramelized and remove to a paper towel lined plate.  Wipe skillet clean and return to the heat with butter and remaining oil.

In a medium bowl, whisk eggs, half and half, parsley, chives and dill until well combined.  Pour into skillet and scramble eggs gently to desired doneness.  Remove from heat.

On a piece of waxed paper or parchment, lay out one crêpe with three pieces of capicola arranged down its center.  Top with one-quarter of the scrambled eggs and turn up two sides of the crêpe to resemble a horn shape.  Scatter ¼ cup grated cheese on top and place on a non-stick cookie sheet.  Continue with remaining crêpes.

Bake for 8 – 10 minutes until crêpes are lightly crisped and serve immediately, garnished with remaining parsley.

Copyright © Katherine Stetson, all rights reserved.