My Croque Madame Crêpes are a savoury take on the classic French Croque Madame sandwich. In this recipe, I swap the bread for a thin homemade crêpe packed with ham, cheese and an egg. They make a great spring recipe and are perfect for either a casual brunch or a light dinner with a side salad. Plus, this is an excellent recipe for spring entertaining since the crêpes can be made ahead and then assembled at the last minute!
Get the full recipe and more tips down below! Plus, you can follow along and watch the step-by-step instructions on YouTube!
A Savoury Twist on a French Recipe
There is something so satisfying about taking a recipe that is typically sweet and changing it up into something savoury. And to me, crêpes are a perfect example. Most people have enjoyed crêpes with sweet topping and fillings such as chocolate, Nutella, or fruit, so serving a savoury version tends to catch people off guard in the best way. If you love that kind of switch-up, these Croque Madame Crêpes are for you!
This recipe takes inspiration from the classic French Croque Madame, which is filled with ham, cheese, and a bit of mustard, then topped with a sunny-side-up egg. It’s a simple and classic combination that works well in spring, either as a weekend brunch or a light dinner paired with a side salad. Eggs are also at their best in spring, making this the perfect recipe to have on rotation during this time of year.
Crêpe Batter Tips
The batter comes together in a few minutes, but there are a couple of things worth knowing before you start. Here are my tips on how to make the best crêpes:
- Mix the batter, then let it rest: Let the batter rest for at least 20 to 30 minutes in the fridge before cooking — this allows the gluten to relax and results in a more tender crêpe.
- Batter thickness and consistency: The batter should be thin and pourable, similar in consistency to heavy cream. If it looks too thick, add a small splash of milk and stir to combine.
- Use a non-stick pan: A non-stick pan is key for crêpes so they can easily be flipped and removed from the pan. If you have a dedicated crêpe pan, use it here. But if not, a large and shallow non-stick pan works great here too.
- Pour using a ladle of measuring cup: Use a 1/2 cup ladle or measuring cup to portion the batter perfectly for the crêpes.
- How to tell if a crêpe is cooked: You will know it’s ready to flip when the edges look dry and the surface is no longer glossy. This usually takes about one to two minutes on the first side.
- The first crêpe is always going to fail: No matter how many times I have made crêpes, the first crêpe in the batch always fails but tearing or not being flipped correctly. Don’t sweat it! You will get the hang of it on the next few!
A Must-Make Recipe this Spring
I know this recipe can look intimidating, but it’s not! Take your time, make one element at a time, and enjoy cooking with the best seasonal spring ingredients. Trust me, once you’ve made them a few of times, it will be super easy and you will be making crêpes like a pro! Plus, this recipe is great to have in your back pocket for when you want something a little more impressive than your usual brunch rotation!
I hope that you enjoy this delicious and savoury Croque Madame Crêpe recipe this spring! The full recipe and measurements are linked below, and you can watch me make this from scratch on YouTube. Please leave a recipe rating and comment if you made the recipe to let me know how they turned out! 💛
Get the Recipe: Savoury Croque Madame Crêpes
Croque Madame Crêpes
Ingredients
For the Crêpes:
- 1 cup 2% milk
- 3/4 cup water
- 2 large eggs
- 3 tablespoons salted butter melted
- 1 cup all-purpose flour
For the Filling:
- 1 tablespoon olive oil
- 8 large eggs
- 1 pinch salt
- 1 pinch ground black pepper
- 8 tablespoons grainy mustard
- 16 slices smoked ham
- 2 cups Gruyere cheese (or Swiss cheese) grated
- 1/4 cup fresh Italian parsley finely chopped
Instructions
To Make the Crêpes:
- Combine the milk and water in a large bowl. Add the eggs and melted butter and whisk to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Then add the remaining flour and fully mix to combine into a smooth batter.
- Transfer the batter to the refrigerator and let rest for 20 to 30 minutes.
- Heat a large frying pan over medium heat. Use a pastry brush to spread a thin layer of butter evenly across the pan. Add ½ to ¾ cup of the crêpe batter to the pan and swirl the batter evenly across the pan. Place the pan back on the heat and let it cook for 1 to 2 minutes, or until the bottom has turned golden brown. Flip the crêpe, and continue to cook it on the other side for another minute.
- Set the crêpes aside on a plate, then repeat this process for the remaining batter.
To Cook the Eggs:
- Add the olive oil to a large non-stick frying pan and heat over medium-high heat. Add the eggs and cook sunny side up for 2 minutes, or until the bottoms have just set and the yolk and egg whites on top are still raw. Top the eggs with a sprinkle of salt and pepper. Remove the pan from the heat and let cool.
To Assemble:
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
- To assemble the crêpes, place 4 cooked crêpes on each parchment-lined baking sheet so they are spaced out evenly and are in a single layer.
- Add the grainy mustard to the centre of each crêpe. Use the back of a spoon to spread it out across the centre of each crêpe. You don't need to spread the mustard to the edges.
- Add a slice of ham to the centre of each crêpe, followed by 2 tablespoons of cheese, another slice of ham, and the remaining 2 tablespoons of cheese. You want to make layers of the ham and cheese.
- Carefully transfer the fried eggs on top of the ham and cheese layers, trying your best to place the egg yolk directly in the centre of the crêpe.
- Fold in the edges of the crêpe towards the centre, around the egg yolk, pressing the edges into the uncooked egg white to get them to stick.
- Bake for 5 minutes in the oven until the egg whites have set, but the yolks are still runny.
- Sprinkle some parsley over the top of the crêpes for garnish and serve immediately. Enjoy!
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