Breakfast Crepes with Ham, Vegetables, and Egg

In a large bowl, whisk together the milk, flour, eggs, melted butter, sugar, and salt until smooth. (5 minutes)

For an ultra-smooth batter, transfer to a blender and blend on high speed for 30 seconds. Let the batter rest for at least 15 minutes (or up to 1 hour) at room temperature. (15 minutes)

While the batter rests, heat the olive oil in a large skillet over medium heat. Add the diced ham and cook until lightly browned and heated through, about 3-4 minutes. Add the chopped onion and cook until softened and translucent, about 5 minutes more. Reduce heat to low, stir in the chopped spinach and diced tomato, and keep warm. (10 minutes)

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. (5 minutes)

Heat a non-stick skillet or crepe pan over medium heat. Lightly coat with cooking spray. Pour 1/3 cup of crepe batter into the hot skillet, swirling to evenly coat the bottom. Cook until the underside is lightly golden brown, about 1-3 minutes. Loosen the edges of the crepe with a spatula and carefully flip. Cook for another 1-2 minutes until lightly browned. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. (30 minutes)

Place the cooked crepes onto the prepared baking sheet. Divide the ham and vegetable mixture evenly among the crepes, placing it in the center of each. Carefully crack an egg over the ham and vegetable mixture in each crepe. Gently fold the edges of the crepes inward, partially covering the filling, but leaving the egg yolk exposed. (15 minutes)

Bake the crepes in the preheated oven until the egg whites are set and the yolks are still slightly runny, about 8-11 minutes. (10 minutes)

Remove the baked crepes from the oven and garnish with freshly chopped parsley. Season with sea salt and freshly ground black pepper to taste. Serve immediately and enjoy! (5 minutes)