This savoury crêpe recipe was originally developed for Valentine’s Day, but I think it’s perfect for any time of the year! If you’re a fan of Croque Madame sandwiches, this recipe is perfect for you!
Servings: 6-8 crêpes
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
For the Crêpes:
- 1 cup 2% milk
- 3/4 cup water
- 2 large eggs
- 3 tablespoons salted butter, melted, plus more for frying
- 1 cup all-purpose flour
For the Toppings (per crêpe):
- 1 tablespoon grainy mustard
- 2 slices smoked ham
- 4 tablespoons swiss cheese, grated
- 1 tablespoon olive oil
- 1 fried egg, partially cooked
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon fresh parsley, finely chopped
For the crêpes:
Combine the milk and water in a large bowl. Add the eggs and butter and mix to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Add the remaining flour and mix to combine.
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 1-2 minutes, or until the bottom has turned golden brown. Flip the crêpe and continue to cook it on the other side for another minute. Repeat for the remaining batter.
Set the crêpes aside on a plate until you are ready to use them.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Add the olive oil to a large frying pan and heat over medium-high heat. Add the eggs (sunny side up) and cook for 2 minutes, or until the bottoms have set and they yolk and egg whites surrounding it are still raw. Top the eggs with a sprinkle of salt and pepper. Remove the pan from the heat and let cool slightly.
To assemble the crêpes, add the grainy mustard to the center of a cooked crêpe and use the back of a spoon to spread it out. Add a slice of ham to the center of the crêpe, followed by half the cheese, another slice of ham, and the remaining cheese. You want to make layers of the ham and cheese.
Carefully transfer the fried egg on top of the ham and cheese layers, trying your best to place the egg yolk directly in the center of the crêpe.
Fold in the edges of the crêpe around the egg yolk, pressing the edges into the uncooked egg white to get them to stick. Transfer the assembled crêpes to the parchment-lined baking sheet and 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!