- Prepare homemade crepes, if using. (Extra crepes may be stacked, with waxed paper in between, placed in freezer containers and chilled up to 3 days or frozen up to 3 months.)
- Meanwhile, in a medium bowl combine eggs, water, salt, and pepper; set aside. In a large nonstick skillet heat butter over medium heat. Cook ham, peppers, and onion in hot butter for 3 to 4 minutes or until vegetables are tender.
- Pour egg mixture over ingredients in skillet. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Sprinkle with cheese. Cover and let stand 2 minutes until cheese melts.
- To serve, divide egg mixture into 4 portions. On each of four plates overlap two crepes, browned sides down. Spoon 1 portion of the egg mixture onto overlapped crepes. Roll crepes around egg mixture.* Top with salsa. Makes 4 servings.
From the Test Kitchen
If crepes are difficult to roll, warm them for a few seconds, one at a time, in an 8-inch skillet over medium heat.
- In a small mixing bowl combine egg, milk, flour, cooking oil, and salt; beat with a fork or whisk until smooth. Heat a lightly greased 6-inch skillet over medium heat; remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only (Or, cook on a crepe maker according to manufacturers directions.) Invert over paper towels to remove crepe. Repeat with remaining batter, lightly greasing skillet occasionally. Makes 11 to 12 crepes.
Nutrition Facts (Omelet Crepes)
- Per serving:
- 375 kcal ,
- 23 g fat
- (11 g sat. fat ,
- 2 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 415 mg chol. ,
- 911 mg sodium ,
- 13 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 27 g pro.