Ham And Egg Crepes

(4 servings)

  • 1 batch of crepes
  • 1 cup cooked ham - chopped into 1/4 inch cubes
  • 1 10-ounce can cream of chicken soup
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese (do yourself a favor and use fresh cheese)
  • 6 hard boiled eggs - chopped
  • 1 Tablespoon chopped chives
  • 1/4 teaspoon dry mustard
Here's a recommended recipe for making crepes from scratch.

Preheat oven to 350 degrees. Prepare a 13x9 baking dish with a light coating of cooking spray.

FOR FILLING: In a large bowl, mix the sour cream, ham, eggs, chives and mustard with half of the soup. Set aside. FOR SAUCE: In a separate bowl, mix remaining soup with milk and half of the cheese, set aside.

Fill each crepe with 1/4 cup of the filling and roll. Arrange filled crepes in the prepared baking dish. When all crepes are filled and placed in the pan, Cover them with the sauce and sprinkle on the remaining cheese.

Bake for 30 minutes.


I've also made this with cream of mushroom soup and it was very good. It's a good use for leftover ham following holiday meals.

Mr Breakfast would like to thank RichH for this recipe.

Recipe number 1608. Submitted 12/31/2005.