A refined twist on the French classic — a delicate crêpe filled with ham and melty cheese, topped with a sunny‑side‑up egg and peppery arugula for a light yet satisfying brunch favorite.

Why You’ll Love This Recipe

This Croque Madame Crêpe offers all the indulgence of the beloved sandwich in a lighter, elegant form. The thin crêpe encases savory ham and gooey cheese, while a runny yolk and fresh arugula add richness and freshness. It’s a perfect choice for a leisurely weekend brunch or a stylish weekday breakfast.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crêpe batter:

all-purpose flour
large eggs
milk
melted butter
salt

For the filling:

ham slices
grated Gruyère or Swiss cheese

For the topping:

eggs (for sunny-side-up)
fresh arugula
salt and pepper
butter (for cooking)

directions

Whisk together flour, eggs, milk, melted butter, and salt until smooth. Allow the batter to rest for 20 minutes to let the flour fully hydrate.
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour in about ¼ cup of batter, swirling to coat evenly. Cook for 1–2 minutes per side, until lightly golden. Repeat to make more crêpes.
Place a slice or two of ham and a generous sprinkle of grated cheese on each crêpe. Fold into quarters or roll, then warm gently in the pan or oven until the cheese melts.
In a separate skillet, melt butter and fry eggs sunny-side-up. Cook until the whites are set but the yolks remain runny.
Plate your crêpe, top with one sunny‑side‑up egg, and add a small handful of fresh arugula. Season with salt and pepper, then serve immediately.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories per serving: 370 kcal

Variations

Vegetarian version: Replace ham with sautéed mushrooms, spinach, or caramelized onions.
Cheese swap: Try Emmental, Comté, or Fontina instead of Gruyère for a different flavor.
Greens twist: Use baby spinach or watercress in place of arugula.
Herb-infused: Add fresh herbs (e.g. chives, tarragon, or parsley) to the crêpe batter for aroma.
Spicy kick: Include a sprinkle of smoked paprika or a few chili flakes in the cheese filling.

storage/reheating

This dish is best enjoyed fresh. If you must store leftovers, keep the folded crêpes and toppings separately in the refrigerator for up to 1 day. Reheat crêpes gently in a skillet or oven until warmed through. Prepare fresh sunny‑side‑up eggs and arugula at serving time for best texture.

FAQs

Can I make the batter ahead of time?

Yes — rest the batter covered in the refrigerator for up to 24 hours. Stir before using.

What makes a perfect crêpe?

The batter should be thin and smooth, and the pan well-heated. Cook until just golden; overcooking creates dryness.

Can I fold the crêpe differently?

Definitely. Try folding into triangles, rolling, or creating a savory galette shape for presentation variety.

What if I don’t have Gruyère?

Swiss cheese, Emmental, or even mozzarella can be used, though flavor and meltiness will differ slightly.

Can I bake the filled crêpes?

Yes — place folded crêpes in a baking dish with cheese on top and bake at 350°F (175°C) until melted and heated through.

How do I cook the egg without overcooking?

Use low-to-medium heat and cover the pan briefly to set whites while preserving runny yolks.

What pan is best for crêpes?

A 9–11 inch non-stick or seasoned crepe pan gives the best results for even batter spreading.

Are the crêpe and egg cooked at the same time?

To serve warm, start with the crêpes, keep them warm in a low oven, then cook eggs just before serving.

Can I make this gluten-free?

Yes — substitute the flour with a gluten-free all-purpose blend while keeping the same ratio.

Can I add more fillings?

Sure — consider adding sautéed mushrooms, melted cheese on top, or a light Dijon drizzle for extra flavor.

Conclusion

Croque Madame Crêpe with Sunny‑Side‑Up Egg and Arugula transforms a classic into a stylish brunch delight. With its paper-thin crêpes, melty cheese, savory ham, and bright arugula, it offers elegance and comfort in every bite. Ideal for special mornings or a cozy midweek treat, this dish will impress at any brunch table.