In a large bowl, beat the eggs with the milk and water. Stir in the butter and salt. Slowly mix in the flour until the mixture is smooth (no lumps).

At this point, you can let the batter rest in the refrigerator for up to 24 hours or make the crepes right away. (They turn out best when the batter rests for at least 30 minutes).

To make the crepes, place a small frying pan over medium-high heat and spray it with cooking spray. When hot, pour 1/4 cup of batter in the pan and immediately tilt the pan in a circular motion to distribute batter evenly over the bottom of the pan. Let it cook about 2 minutes or until golden brown on the bottom. Flip and cook other side for 1 minute. Repeat until batter is used up. This recipe makes about 8 crepes.

Preheat oven to 250 degrees.

Sprinkle equal amounts of cheese, ham and pineapple over each crepe. It works best to place the filling over one half of each crepe and then roll them up like logs.

Transfer rolled crepes to a baking pan. Bake for 8 minutes. Sprinkle cheese over the crepes and continue baking just until that cheese starts to melts (1 or 2 more minutes).

Alternatively, you can place the rolled crepes in the microwave topped with cheese and warm them there for 60 to 90 seconds.

Plate 2 crepes per serving.


Say aloha to these savory crepes filled with ham, pineapple and melted Monterey Jack cheese.

Mr Breakfast would like to thank TheHawaiian for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From B.L.

Rating (out of 5):

My husband likes Hawaiian pizza (and I hate it!) so as a treat for Valentines Day I made these for him and he loved them! Never would have thought to do this combo for a crepe myself. Did it with Swiss and was very good.

Comment submitted: 2/14/2015 (#19265)

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