Recipe courtesy of; ‘How I’ve Kept the Weight Off’ by Anna Van Dyken, Published by Macmillan, RRP $39.99, Photography by Jeremy Simons
These protein-packed crepes are simply delicious, and can be eaten fresh from the pan or made in advance and reheated. We enjoy them for breakfast, but you could have them at any time of day. The choice is yours.
Serves 4 | Prep 5min | Cook 15min
INGREDIENTS:
- 8 eggs
- 1 teaspoon dried mixed herbs
- 1⁄4 cup chopped fresh at-leaf parsley, plus extra to serve
- 90 g shaved 97% fat-free honey ham, roughly chopped
- 100 g reduced-fat mozzarella cheese
METHOD:
1. Whisk eggs, dried herbs and parsley in a bowl or large jug. Season with salt and pepper.
2. Heat a medium non-stick crepe pan or small frying pan over medium heat. Pour one quarter of egg mixture into pan, swirling to cover the base. Cook for 1–2 minutes, until just set on top. Sprinkle with one quarter of both the ham and cheese and cook for a further 1 minute. Using a spatula, roll up crepe in pan, then carefully transfer to a plate.
3. Repeat with remaining egg mixture, ham and cheese to make 4 crepes in total. Sprinkle with extra parsley to serve.