, , ,

Ham & Cheese Filled Crêpe with an Egg Top HatThis is a fun little breakfast or supper dish.  I got this from the folks over at Serious Eats.  Those people are geniuses.  This is a slightly different way of folding the crêpe than we normally see.  But, delicious these are. This is a bit futzy, but not terribly difficult.  The hardest part for me was folding the edges over the egg.  I suspect a larger crêpe would make this easier to do.

It’s relatively simple to make these.  Ham & Cheese Filled Crêpe with an Egg Top HatPlace shredded cheese and ham on the crêpe.  Fried Egg for Ham & Cheese Filled Crêpe with an Egg Top HatFry the egg(s), leaving some of the white uncooked around the yolk, i.e. under-cooked.  I cooked the egg slightly longer than the one in the picture.  Ham & Cheese Filled Crêpe with an Egg Top HatNow, plop an under-fried egg on top of the cheese/ham mixture.  Ham & Cheese Filled Crêpe with an Egg Top HatFold the sides over the egg, leaving the yolk exposed.  Place the crêpe in a sauté pan and cook until the cheese becomes softened and melt-y.  Ham & Cheese Filled Crêpe with an Egg Top HatFlip to finish cooking the egg.  Then, upright it and serve.  This is rather delicious.

An observational note:  This isn’t exactly a dish you can serve to a crowd.  I would say 2 to 4 people, at a maximum.  I don’t think you can really make more than the crêpes ahead.

Ham & Cheese Filled Crêpe with an Egg Top Hat

  • Servings: 2-4
  • Difficulty: Easy
  • Print
  • 1 tablespoon unsalted butter, divided
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 4 cooked Basic Crêpes
  • 4 ounces grated Gruyère or other good melting cheese, divided
  • 1/4 cup diced ham (optional), divided
  • Red pepper flakes (optional)
  • Minced fresh chives, for garnish

Melt 1 teaspoon butter in a 10-inch non-stick or well-seasoned cast iron or carbon steel skillet over medium heat. Add eggs and cook until whites are set but yolks are still runny. Season to taste with salt and pepper and transfer to a plate.

Melt 1/2 teaspoon butter in same skillet and add a crepe. Spread 1 ounce grated cheese in center of crepe, top with ham (if using), then set a fried egg on top. Fold sides of crepe in to cover egg, leaving egg yolk exposed. Cook, swirling, until crisped on bottom, then transfer to a warmed plate. Repeat with remaining crepes, cheese, ham, and eggs. Garnish with chives and serve.

From http://www.seriouseats.com/recipes/2017/03/french-crepes-ham-cheese-eggs-recipe.html

This is rather delicious and just plain fun to make and eat.  Earlier today, I was chatting with The Eldest Prodigy about crêpes and I mentioned I would be posting this later today.  As I described what this was about, he said, “Slap some honey-mustard on there for me”.  Isn’t that just genius?  That would make this so much better.  And I thought those Serious Eats people were sharp!