Best 11 Ham And Veggie Crepe Kebabs Recipes

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Indulge your taste buds in a culinary adventure with our carefully curated collection of "Ham and Veggie Crepe Kebab" recipes. Discover a harmonious fusion of flavors as tender ham, crisp vegetables, and delicate crepes come together in an enchanting skewer. Prepare to embark on a culinary journey that will tantalize your senses and leave you craving for more.

Let's cook with our recipes!

HAM AND BRIE CREPES



Ham and Brie Crepes image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

2 large eggs
1/2 cup milk, or more as needed
1/2 cup club soda
Kosher salt
3 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter for cooking the crepes
1 cup all-purpose flour
8 slices French ham
12 ounces Brie, sliced
1/2 cup olive oil, plus more for cooking
4 large eggs
1/2 shallot, minced
1/2 cup Champagne vinegar
1 tablespoon Dijon mustard
3 cups mesclun greens

Steps:

  • For the crepes: Add the eggs, milk, club soda and a pinch of salt to a blender and process until completely combined. Pour in the 3 tablespoons melted butter, then add the flour and blend until smooth. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using.
  • Melt about 1/2 teaspoon butter in a small nonstick saute pan over medium heat. The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
  • Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom. This will take a little practice; even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
  • When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter in the pan as needed.
  • For the ham and Brie crepes: Preheat the oven to 300 degrees F.
  • Divide the ham and cheese evenly among 8 crepes (save the remaining crepes for another use). Roll each crepe and place on a sheet pan fitted with a rack. Bake to melt the cheese and warm the ham, 6 to 8 minutes.
  • Heat a nonstick skillet over medium-high heat and add olive oil to coat. Crack the eggs in the skillet (you can do this in batches if you prefer). Cook until the whites are just set, a minute or two. Remove from the heat and set aside.
  • Whisk to combine the shallots, vinegar, Dijon, and 1/2 cup olive oil in a medium bowl. Dress the greens lightly and set aside.
  • Plate 2 crepes on each of 4 serving plates and top each with 1 egg and a handful of the dressed greens. Enjoy!

HAM AND VEGGIE CREPE KEBABS



Ham and Veggie Crepe Kebabs image

Another idea for savory crepe kebabs.

Provided by Cooking Daddy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h10m

Yield 12

Number Of Ingredients 13

1 pound zucchini, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 orange bell pepper, cut into bite-sized pieces
1 (16 ounce) bottle Italian-style salad dressing
1 cup milk
2 eggs
⅔ cup all-purpose flour
2 ½ teaspoons vegetable oil, divided
1 pinch salt
1 pound cubed fully cooked ham
1 (20 ounce) can pineapple slices, drained
1 pound cherry tomatoes, halved
skewers

Steps:

  • Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour.
  • Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour.
  • Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter.
  • Cut crepes into strips about 1 to 2 inches wide.
  • Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces.
  • Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 21.3 g, Cholesterol 53.8 mg, Fat 20 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 4.9 g, Sodium 1136.6 mg, Sugar 11.5 g

HAM & VEGGIE CASSEROLE



Ham & Veggie Casserole image

I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
2 teaspoons plus 2 tablespoons butter, divided
1/4 cup seasoned bread crumbs
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1-1/2 cups cubed fully cooked ham (about 8 ounces)
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.

Nutrition Facts : Calories 420 calories, Fat 23g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1233mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.

HAM AND CHEESE CREPES



Ham and Cheese Crepes image

You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h15m

Yield 10

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 cup milk
4 large eggs
1 tablespoon melted butter
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyere cheese

Steps:

  • Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
  • Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
  • Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
  • Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g

HAM AND BRIE CREPES



Ham and Brie Crepes image

This simple, savory crepe recipe from chef Jody Williams is sure to be the star of your next brunch party. Also try: Apple Crepes, Nutella Crepes

Provided by Martha Stewart

Number Of Ingredients 6

Unsalted butter, for baking dish
3 Basic Crepes
3 (3-inch-long, 1/2-inch-thick) slices Brie cheese
3 tablespoons grated Gruyere cheese
3 slices Prosciutto cotto
3 fresh sage leaves

Steps:

  • Preheat oven to 400 degrees. Butter a small baking dish; set aside.
  • Divide both cheeses, prosciutto, and sage leaves evenly among crepes. Fold each crepe into quarters and transfer to prepared baking dish. Transfer baking dish to oven and bake until golden brown, 10 to 15 minutes. Serve.

HAM AND PINEAPPLE KEBABS



Ham and Pineapple Kebabs image

Make and share this Ham and Pineapple Kebabs recipe from Food.com.

Provided by dicentra

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) can pineapple chunks, drained
1 1/2 lbs cooked ham, cut into 1 1/2 inch cubes
8 maraschino cherries, stemmed
1/2 cup soy sauce
2 tablespoons dry sherry
1 tablespoon brown sugar
1/2 teaspoon ground ginger

Steps:

  • Soak skewers in water for at least 30 minutes.
  • Prepare a medium-hot grill.
  • Thread pineapple, ham, and cherries onto skewers, dividing the ingredients equally.
  • In a small bowl, combine remaining ingredients.
  • Brush over ham skewers.
  • Grill kebabs until lightly browned, about 5 minutes.

Nutrition Facts : Calories 556.2, Fat 30.1, SaturatedFat 11, Cholesterol 159.8, Sodium 2115.3, Carbohydrate 18.9, Fiber 1.1, Sugar 16.1, Protein 49.7

FRUIT CREPE KEBABS



Fruit Crepe Kebabs image

This is a fun sweet crepe recipe which is easy enough for the entire family to get creative with. I picked specific fruit for this recipe, but any fruit that fits on a kebab is an option. Kids love this. You can drizzle strawberry and/or chocolate syrup or sprinkle confectioners' sugar over the finished product. Top with whipped cream if desired.

Provided by Cooking Daddy

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 13

1 ½ cups milk
3 egg yolks
2 tablespoons vanilla extract
1 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
cooking spray
5 tablespoons melted butter
1 pound strawberries
2 bananas, cut into bite-sized pieces
2 peaches, cut into bite-sized pieces
2 kiwifruits, peeled and cut into bite-sized pieces
skewers

Steps:

  • Mix milk, egg yolks, and vanilla extract together in a large bowl. Stir in flour, sugar, and salt until well blended.
  • Heat a crepe pan over medium heat. Coat with cooking spray. Pour about 1/4 cup batter into the pan and tip the spread batter to the edges. Cook until bubbles form on the top and edges are dry, 2 to 3 minutes. Flip and cook until other side is browned and edges are golden, 1 to 2 minutes more. Repeat with remaining batter.
  • Let crepes cool. Cut lengthwise into strips 1 to 2 inches wide. Wrap strawberries, bananas, peaches, and kiwi in the crepe strips and thread wrapped fruits onto skewers.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 39.1 g, Cholesterol 99.6 mg, Fat 10.4 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 221.4 mg, Sugar 15.3 g

BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG



Breakfast Crepes with Ham, Vegetables, and Egg image

Enjoy ham, veggies, and eggs in a delicate crepe for a scrumptious breakfast!

Provided by Caitlin Perszyk

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 55m

Yield 8

Number Of Ingredients 15

1 ½ cups milk
1 cup all-purpose flour
4 large eggs
3 tablespoons melted butter
1 tablespoon white sugar
¼ teaspoon salt
½ tablespoon vegetable oil
1 ½ cups finely chopped cooked ham
½ cup chopped onion
⅓ cup chopped fresh spinach
¼ cup diced tomato
cooking spray
8 eggs
1 teaspoon chopped fresh parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.
  • Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
  • Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
  • Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 17.4 g, Cholesterol 286 mg, Fat 17.8 g, Fiber 0.7 g, Protein 16.7 g, SaturatedFat 7.3 g, Sodium 565.2 mg, Sugar 4.9 g

CHEESE, HAM & GRAPE KEBABS



Cheese, ham & grape kebabs image

Forget soggy sarnies, kids will love this simple lunchbox recipe - for very young children, skip the skewer and serve as a salad instead

Provided by Cassie Best

Categories     Lunch, Snack

Time 10m

Number Of Ingredients 3

6 bocconcini (mini mozzarella balls)
6 grapes (a combination of red and green looks nice),
6 cubes of ham

Steps:

  • Using 3 short wooden skewers, thread on the mini mozzarella balls, grapes, and cubes of ham. Place in a sealable container or wrap in cling film and pop in a lunchbox.

Nutrition Facts : Calories 298 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 30 grams protein, Sodium 2.8 milligram of sodium

HAM AND VEGGIE CREPE KEBABS



Ham and Veggie Crepe Kebabs image

Another idea for savory crepe kebabs.

Provided by Cooking Daddy

Categories     Squash Recipes

Time 2h10m

Yield 12

Number Of Ingredients 13

1 pound zucchini, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 orange bell pepper, cut into bite-sized pieces
1 (16 ounce) bottle Italian-style salad dressing
1 cup milk
2 eggs
⅔ cup all-purpose flour
2 ½ teaspoons vegetable oil, divided
1 pinch salt
1 pound cubed fully cooked ham
1 (20 ounce) can pineapple slices, drained
1 pound cherry tomatoes, halved
skewers

Steps:

  • Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour.
  • Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour.
  • Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter.
  • Cut crepes into strips about 1 to 2 inches wide.
  • Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces.
  • Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 21.3 g, Cholesterol 53.8 mg, Fat 20 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 4.9 g, Sodium 1136.6 mg, Sugar 11.5 g

HAM AND EGG CREPE SQUARES



Ham and Egg Crepe Squares image

Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes 4

Number Of Ingredients 5

4 Simple Crepes
8 slices black forest ham
4 large eggs
Coarse salt and ground pepper
Chopped fresh chives

Steps:

  • Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives.

Nutrition Facts : Calories 288 g, Fat 17 g, Fiber 1 g, Protein 19 g

Tips for Making Ham and Veggie Crepe Kebabs:

  • Use fresh ingredients: Fresh vegetables, herbs, and cheese will give your kebabs the best flavor. Look for bright, crisp vegetables and herbs, and avoid using wilted or bruised ingredients.
  • Make sure your crepes are thin and cooked evenly: This will help them wrap around the fillings easily and prevent them from tearing.
  • Don't overload the crepes: Too many fillings will make the crepes difficult to fold and eat. Aim for a filling-to-crepe ratio of about 1:1.
  • Get creative with your fillings: You can use any type of vegetables, meats, cheeses, or sauces that you like. Experiment with different combinations to find your favorite kebabs.
  • Serve the kebabs immediately: This will prevent the crepes from becoming soggy. You can also reheat the kebabs in a warm oven or toaster oven before serving.

Conclusion:

Ham and veggie crepe kebabs are a delicious and easy-to-make appetizer or snack. They're perfect for parties, potlucks, or a quick meal on the go. With a little creativity, you can create endless variations of kebabs that everyone will love. So next time you're looking for a fun and tasty recipe, give ham and veggie crepe kebabs a try!

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