- 1 1/2 cups milk
- 1 cup all-purpose flour
- 4 large eggs
- 3 tablespoons melted butter
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1/2 tablespoon vegetable oil
- 1 1/2 cups finely chopped cooked ham
- 1/2 cup chopped onion
- 1/3 cup chopped fresh spinach
- 1/4 cup diced tomato
- cooking spray
- 8 eggs
- 1 teaspoon chopped fresh parsley, or to taste
- salt and ground black pepper to taste
Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it’s fine if batter has some lumps. Let rest for 15 minutes.
Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.