Food and Recipes Recipes Scrambled Egg and Crêpe Casserole Be the first to rate & review! This is a twist on classic Gentlemen's Casserole. Also wrap the crêpes around smoked salmon or veggies for summer rolls. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on May 18, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Hands On Time: 30 mins Total Time: 2 hrs 30 mins Yield: 1 dozen Ingredients 3 tablespoons butter, divided 1 cup finely chopped baked ham 1/2 cup thinly sliced green onions 14 large eggs, beaten 1/2 teaspoon table salt 1/2 teaspoon freshly ground black pepper Cheese Sauce Fresh Herb Crêpes Directions Preheat oven to 350°. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat; add ham, and sauté 3 to 4 minutes or until golden brown. Remove from skillet, and wipe skillet clean. Melt remaining 2 Tbsp. butter in skillet over medium-low heat. Add green onions; sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides and across bottom of skillet to form large curds, using a spatula. Repeat procedure, cooking until eggs are thickened but still moist (about 6 to 7 minutes). Remove from heat, and gently fold in ham and 2 cups Cheese Sauce. Spoon about 1/3 cup egg mixture down the center of each crêpe; roll up. Place in a lightly greased 13- x- 9-inch baking dish (or divide among smaller dishes). Spoon remaining Cheese Sauce over crêpes. Bake at 350° for 15 to 20 minutes or until sauce is bubbly. Rate it Print