Savory Ham, Egg & Cheese Crepe Rolls

Method

1. Make the crepe batter: In a blender, combine the warm water, milk, 4 eggs, melted butter, flour, sugar, and salt. Blend on high until smooth, about 1 minute. Scrape down the sides if needed.
2. Cook the crepes: Heat a non-stick skillet over medium-low heat and melt a tiny bit of butter. Pour in about 3–4 Tbsp of batter (for a medium pan) or 5–6 Tbsp (for a large pan), swirling quickly to coat the bottom. Cook until golden on each side, about 1 minute per side. Transfer to a cutting board to cool. Once at room temperature, you can stack them.
3. Scramble the eggs: In a large non-stick pan, melt 1/2 Tbsp butter over medium heat. Add the 10 eggs (mixed with cream or milk) and scramble until fluffy but still slightly moist. Set aside to cool.
4. Assemble the pockets: Brush one side of a crepe lightly with Dijon mustard. Place a generous pinch of shredded cheddar in the center, then top with ham, scrambled eggs, and a little more cheese. Fold the top edge over the filling and tuck it under the eggs. Fold in the sides, then roll up tightly to seal.
5. Serve immediately: To eat right away, sauté the pockets in butter over medium-low heat, about 3 minutes per side, until golden brown and heated through. Serve plain or with diced tomatoes, avocado, and hot sauce.
6. Freeze for later: To freeze, wrap each pocket in parchment paper, then place in a freezer-safe bag. To serve, thaw in the refrigerator or microwave on high for 1–2 minutes for 2–4 pockets (just until thawed), then sauté in butter over medium-low heat for 3 minutes per side.