Croque Madame Crêpes
This savoury crêpe recipe is a great addition to your spring cooking rotation, whether you're making it for a weekend brunch or a light dinner. If you're a fan of Croque Madame sandwiches, you will love this crêpe version!
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!
Video
Notes
Make-Ahead & Storage: Crêpes can be made ahead of time, which is especially handy if you are cooking for a group. Once cooked, let them cool completely, then stack them with a small piece of parchment paper between each one to prevent sticking. Store in an airtight container or wrap tightly in plastic wrap and refrigerate for up to 2 days. When you are ready to assemble, bring them to room temperature before filling and baking.
Nutrition
Calories: 391kcalCarbohydrates: 15gProtein: 27gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 275mgSodium: 1044mgPotassium: 308mgFiber: 1gSugar: 2gVitamin A: 940IUVitamin C: 3mgCalcium: 420mgIron: 3mg
Tried this recipe?Let us know how it was!