HAM AND CHEESE CRÊPES || This Savoury Crêpe with Sunny Side Up Eggs is Perfect for a Holiday Brunch
Who can resist the delicious aromas of a savoury crepe?
Imagine waking up to the enticing scent of sunny-side-up eggs in the pan, ready to nestle themselves on a thin crepe. If you’re planning a brunch get-together for the holidays with family and friends, then you’ll want to plan ahead and have this recipe in your back pocket to wow the table. This eggy side dish is a festive twist on the classic crêpe. Packed with flavour, it can be made fresh or prepared with your favourite holiday ham or turkey.
Savoury Ham and Cheese Crêpes with Sunny Side Up Eggs By Chef Josh Gale
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4
Ingredients
Crêpe Batter
1 ¼ cup (295 mL) milk
2 eggs
1 cup (250 mL) all-purpose flour
2 tbsp (30 mL) butter, plus a little extra for greasing the skillet
1 tbsp (2.5 grams) fresh thyme leaves
Pinch of sea salt
Crêpe Filling
¼ cup (60 mL) butter, divided
8 eggs
Pinch of salt
Pinch of pepper
1 cup (215 grams) grated Gruyère cheese
8 slices of ham or turkey
1 tbsp (2.5 grams) sliced chives
Instructions
Step 1: Combine milk, two eggs, flour and 1 tbsp (15 mL) melted butter in a mixing bowl. Whisk until batter is smooth and has no lumps. Add fresh thyme leaves and salt and fold into the batter.
Step 2: Lightly butter a 10-inch (25.4 cm) non-stick skillet over medium heat.
Step 3: Pour 1/4 cup (60 mL) of the batter into the pan and move it side to side so the entire surface is covered in a thin layer of batter.
Step 4:Allow the crêpe to cook until the top begins to bubble.
Step 5: Use a spatula to gently flip the crêpe and allow the other side to finish cooking, about 1 minute.
Step 6: Remove the cooked crêpe from the pan and transfer to a plate to rest. Repeat with the remaining batter, creating 8 cooked crêpes. *The crêpes can be prepared in advance and stored in the fridge in plastic wrap or parchment paper for 2-3 days.
Step 7: Wipe the skillet and return to the heat, add 1 tablespoon (15 mL) of butter and gently crack 8 eggs into the pan. Allow to cook over low heat until the egg whites are cooked through.
Step 8: Season the eggs with salt and pepper and set them aside.
Step 9: Melt a little more butter in the skillet and add one crêpe. Sprinkle the crêpe with grated Gruyère, add a slice of ham or turkey, and top it with a cooked egg. Fold the edges of the crêpeinto the middle, leaving the yolk visible.
Step 10:Cook the crêpe until it is crispy on the bottom.Step 11:When the crêpes are finished cooking, transfer them to a plate and garnish with sliced chives.
