Western Crêpe-Omelette

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

3/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp sugar
1/2 cup + 1 tbsp milk
1/3 cup water
1/4 cup butter, melted
1 1/2 tsp fresh parsley, minced
8 eggs, whisked
1/2 tsp salt
1/4 tsp black pepper
1/2 cup cooked frying ham, small dice
1/2 cup red pepper, small dice
1/2 cup onion, small dice
1 cup old cheddar, grated
Crêpes: Sift dry ingredients together. Whisk wet ingredients together. Gradually, add wet to dry and whisk thoroughly to remove lumps. Whisk in parsley. Coat a non-stick frying pan with cooking spray and place over medium heat. Into hot pan, pour in 1/4 cup of batter and swirl the pan around at the same time to evenly coat the entire bottom of the pan (the batter will be fairly thin). When the top has dried (less than a minute), use a rubber spatula to loosen the edge so that you can grab it with tongs and flip it over. Cook another 20-30 seconds and remove to a rack. Repeat until you run out of batter. (If the crêpes become any more than a very pale golden colour, the heat is too high. Extra crêpes can be frozen for later, laid flat and separated by parchment paper.)

Omelettes: Preheat broiler to high. Whisk eggs, salt and pepper together. Spray a non-stick, oven-safe frying pan with cooking spray and place over medium heat. Into the hot pan, add 1/4 of the ham, peppers and onions; sauté until onions start to soften. Add 1/4 of the egg mixture and stir briefly. Allow the mixture to cook undisturbed for about 1 minute. Place the frying pan under the broiler for about 30 seconds. Remove from oven, sprinkle top with 1/4 of the cheese, then return to oven for another minute or so until egg is set and cheese is melted. Slide egg onto a crêpe and roll up tightly. Slice and serve immediately.
Yield: 4 servings + extra crêpes for next time

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