Herb Crepes with Browned Butter Recipe

1. In a blender combine milk, flour, eggs, butter, salt and chopped parsley and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour.

2. To prepare crepes, heat a 10-inch skillet over medium-high heat.

3. Once the pan is hot, coat lightly with butter and pour ¼ cup of batter into the pan, and immediately swirl the pan in a circular motion while slightly tilting the pan to allow the batter to coat the bottom entirely in an even layer.

4. Cook crepe for about 25 to 40 seconds until the top of the crepe appears dry and the edges are lightly golden. Flip and cook opposite side until golden 10 to 20 seconds longer.

5. Repeat this process with the remaining batter, lightly buttering the pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.

Scrambled Eggs with Swiss:

1. Crack 12 eggs into a blender, add in milk, onion powder, garlic powder and season with salt and pepper to taste, and blend mixture on low speed for 10 seconds. 

2. Heat a large, deep non-stick skillet over medium heat. Melt ½ tablespoon of butter in a saucepan and spread it along the bottom and edges of the skillet.

3. Once the butter has begun to foam, pour the blended egg mixture into the pan.

4. Stir the eggs frequently with a spatula, making sure to scrape along the surface of the pan to prevent the bottom from browning and skin from forming.

5. Cook eggs several minutes until beginning to set, then add cheese and cook until they’ve reached the desired doneness. Remove from heat.

Assembly:

1. Align 1 to 2 strips of ham in the center of a warm crepe, then layer with eggs. Wrap crepes, drizzle with warm browned butter and serve.