This is definitely one of my favorite dinners I have made. My boyfriend does not agree, although he thought they were great. He still stands by the shrimp tacos. But I seriously loved these. They would also totally work for breakfast or brunch as well, but the first time I had savory crepes like these was in Paris. Two of my friends came to visit, Courtney being one of them, and after a full day of walking around the Marais, one of my favorite arrondissements of Paris, we ate a restaurant called Breitzh Cafe. It took us over an hour to find it (because I got us lost) and we also had to wait over an hour to be seated. But it was worth it. They were authentic Brittany-style crepes, and I couldn’t leave Paris without trying them t least once. That day was one of my favorites from studying abroad, so making these crepes definitely brought back those memories.
Ham, Cheese and Fried Egg Crepes
Classic french crepes that can be prepared for breakfast, brunch or dinner.
Author: Suzanne Bruno
Recipe type: Breakfast, Brunch, Dinner
- 1 cup all purpose flour
- 1 teaspoon white sugar
- ½ teaspoon salt
- 3 eggs
- 2 cups of milk
- 2 T of butter, melted
- 2 T of chopped chives
- good quality white american cheese
- 4 eggs
- ¼ lb thinly sliced ham
- In a medium sized bowl, mix together the eggs and milk with an electric mixer. In a separate, smaller bowl, mix together the flour, sugar and salt. Sift the flour mixer over the wet ingredients and mix to combine. Mix in the butter and chives.
- Over medium heat, lift the pan off of the burner and pour the batter at an angle to cover the entire pan and to prevent creating a thick awkward center. - nonstick is also an absolute MUST
- Preheat the oven to 350. Place 4 finished crepes on a cookie sheet. Using good quality white-american cheese, sprinkle a little bit in the center of each crepe. Gently crack the egg on top of the cheese and place two slices of ham on either side of the egg. Fold up the sides of the crepe. Bake for 15 minutes or just until the egg looks cooked (the whites have turned white). You don't want to over cook it because these crepes are best when the yolk is still runny. Season with salt, pepper and chives and serve immediately.