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  • 2 Tbsp flour
  • 1 tsp Truvia or 1 Truvia packet
  • 3 Tbsp half-and-half
  • 1/2 Tbsp butter, melted
  • Canola oil
  • 2 eggs
  • 1 Tbsp parsley, chopped
  • 1 slice ham, diced
  • Salt & Pepper


  • Slightly beat one of the eggs, then pour half of it into a small bowl with the flour, and whisk together.  Gradually add in the half-and-half until combined.  Next, whisk in the butter and a pinch of salt; beat until smooth.  Heat a lightly oiled frying pan over medium-high heat.  Pour or scoop the batter onto the griddle, making one crepe.  Tilt the pan in a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown.  Loosen t=with a spatula, turn, and cook the other side.  Remove from heat and place on a plate.
  • Scramble the reserved half egg lightly in the frying pan with the parsley, ham, and salt & pepper;  then put it in the crepe.  Fry the second egg in the pan, then put it in the crepe and fold the edges into a square shape.

From Jorge Cruz