2. Over medium/low heat, melt a small amount of butter in a non-stick skillet. Add the batter and swirl it quickly to cover the bottom. Use about 3-4 tablespoons for a medium pan or 5-6 tablespoons for a large pan. Saute until the crepe turns golden on each side (about 1 minute per side), then place it on a cutting board to cool. Once the crepes reach room temperature, you can stack them.
How to Assemble Breakfast Crepe Pockets:
1. Melt 1/2 tablespoon of butter in a large non-stick pan and sauté your scrambled eggs until they are fluffy and slightly moist. Set them aside to cool to room temperature.
2. Lightly brush one side of a crepe with Dijon mustard, place a generous pinch of shredded cheese in the center, then add ham, eggs, and more cheese. Fold the top over and tuck it under the eggs slightly. Fold in the sides and roll to close. Repeat this process with the remaining crepes.
