The stuffed omelet crepes are a simple and quick way to use up leftovers, a delicious alternative for dinner. There is no flour, so technically they cannot be called crepes, but they are not quite omelets either. They are more like thin frittatas cooked in a pan like crepes and then stuffed as you like with whatever you have in the fridge (cold cuts, vegetables, cheese). They are delicious! If the filling ingredients require it, you can prepare them and then heat the stuffed omelet crepes in the oven or air fryer.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 stuffed omelet crepes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 medium eggs
- 2 tablespoons grated pecorino (or parmesan)
- 2 tablespoons milk
- 3.5 oz prosciutto crudo
- 6 slices provola cheese
Tools
- 1 Bowl
- 1 Whisk
- 1 9.5-inch Pan
- 1 Wooden Spatula
Steps
In a bowl, using a whisk, beat the eggs with the grated cheese and milk: I did not add salt because, to my taste, the saltiness of the cheese is sufficient, especially if using pecorino. Mix well to combine all the ingredients and obtain a nice homogeneous batter. Heat a lightly greased 8-inch pan over medium heat and pour a ladle of batter. Let it set, then turn it over using a wooden spatula. Complete the cooking and repeat the process until the batter is finished. With these quantities, you will get three stuffed omelet crepes.
Stuff the crepes as you like: I used prosciutto crudo and cheese. If you want, you can heat them in the oven or air fryer to slightly melt the cheese.
Notes
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