Crepe Casserole with Egg and Ham

Harina Tres Estrellas
This recipe for crepe casserole with egg and ham is ideal for breakfast, as it is generous and has an irresistible creamy cheese sauce. Prepare this dish with Tres Estrellas® Flour, as it is perfect for satisfying cravings in the simplest way, thanks to its crepe batter.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 box Flour for Tres Estrellas® Crepes, 300 gr
  • 600 milliliters milk, for the crepe batter
  • 1/4 cups butter, for the sauce
  • 1/4 cups Tres Estrellas® rice flour, for the sauce
  • 3 cups milk, for the sauce
  • 1/2 cups whipping cream, for the sauce
  • 1 teaspoon nutmeg, for the sauce
  • 1/2 cups Manchego cheese, grated, for the sauce
  • 1/2 cups Mozzarella cheese, grated, for the sauce
  • 5 eggs
  • 1 teaspoon garlic powder, for the eggs
  • 2 tablespoons vegetable oil, for the eggs
  • 1/2 cups onion, finely chopped, for the eggs
  • 2 serrano chiles, finely chopped, for the eggs
  • butter, melted, for greasing
  • 300 grams deli ham, in slices
  • 2 cups Manchego cheese, grated
  • 2 tablespoons cilantro, finely chopped
  • salt, for seasoning
  • pepper, for seasoning
Preparation
40 mins
20 mins
Low
  • Prepare the crepes: Mix Tres Estrellas® Crepe Flour with milk in a bowl for 3 minutes, using a whisk to fully combine. Once finished, let the mixture rest for 5 minutes. Finally, pour it into a jug for easier use.
  • Pour a bit of the crepe mixture into a preheated non-stick crepe pan, move the pan to spread it, and cook for 30 seconds on each side. Repeat until finishing the mixture. Keep warm.
  • Prepare the sauce: In a pot, melt the butter over medium heat, add Tres Estrellas® Rice Flour and stir with a wooden spatula in constant motion to prevent too many lumps from forming; when you notice the flour starting to change to a darker tone, it's time to add the milk gradually and the whipping cream. Mix until you obtain a semi-thick mixture. Add the nutmeg, grated manchego cheese, and mozzarella cheese, season with salt and pepper, and cook until the cheese is fully incorporated. Remove from heat, cool, and set aside.
  • Beat the eggs in a bowl until fully combined along with the garlic powder, salt, and pepper.
  • Sauté the onion in a skillet with hot oil over medium-low heat until it has a brighter tone, then add the serrano chili and the beaten egg, stirring in circular motions so that the egg mixes with the chili and onion. Cook over low heat for 5 minutes, stirring occasionally to ensure the egg cooks perfectly. Remove from heat and set aside.
  • Preheat the oven to 180 °C.
  • In a round baking dish that has been greased with butter, pour a bit of the sauce with a ladle, then place a crepe over the surface, add slices of ham to cover, a bit of the scrambled egg, and drizzle with more sauce, then cover with grated manchego cheese and top with another crepe. Now add the white sauce, sliced ham, scrambled egg, more sauce, and grated manchego cheese. Repeat until finishing with a crepe and white sauce. Finally, sprinkle a bit of cilantro. Bake for 20 minutes at 180 °C. Once the crepe casserole comes out of the oven, serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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