Ham and Egg Crepe Squares from Framed Cooks - flour

Method

• Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds.
• Let rest for 15 minutes.
• Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter.
• Add 1/3 cup batter and swirl to completely cover skillet.
• Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
• Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over.
• Cook another 1-2 minutes and then slide out of skillet onto wax paper.
• Repeat until all crepes are done.
• You should have about 9 when you are done.
• Preheat oven to 350.
• Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet).
• Place ham slice in center of crepe and carefully crack egg onto ham.
• Fold edges of crepe toward center, using the egg white as a kind of glue.
• Season with salt and pepper and bake until egg white is set, about 10-12 minutes.
• Sprinkle with chopped parsley and serve at once.