Savory Western Crepes Recipe

Combine milk flour eggs cilantro melted butter and chile-garlic sauce in a blender. Blend until smooth and very thin about 1 minute. Set batter aside to rest for at least 30 minutes.

Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe 1 to 2 minutes.

Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes adding more butter if needed and stacking crepes on top of the first.

Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese salt and pepper.

Heat oil in a skillet over medium heat. Add onion bell pepper and jalapeno pepper and cook until tender about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook stirring until eggs are scrambled and wet but no longer runny 3 to 5 minutes. Remove from heat.

Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.