Description

A refined twist on the French classic — 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.

Ingredients

Units Scale

1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tbsp melted butter
1/4 tsp salt
4 slices of ham
1/2 cup grated Gruyère or Swiss cheese
2 eggs
1/2 cup fresh arugula
Salt and pepper to taste
Butter for the pan

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, whisk flour, eggs, milk, melted butter, and salt until smooth. Let batter rest for 20 minutes.
Heat a non-stick skillet over medium heat and lightly butter. Pour in 1/4 cup of batter and swirl to coat the pan. Cook for 1–2 minutes per side until lightly golden. Repeat to make more crêpes.
Place ham and cheese inside a crêpe, fold into quarters or roll. Warm in the pan or oven until cheese melts.
In a separate skillet, fry eggs sunny-side-up in butter until whites are set but yolks remain runny.
Plate the crêpe and top with the fried egg. Add a small handful of arugula on top. Season with salt and pepper. Serve immediately.

Notes

Let the crêpe batter rest to help eliminate lumps and ensure tender crêpes.
Substitute Gruyère with Emmental or mild cheddar if preferred.
For extra richness, drizzle with béchamel or Mornay sauce before serving.
Make crêpes in advance and store refrigerated, stacked with parchment between each.

Nutrition

Serving Size: 1 plate
Calories: 370 kcal
Sugar: 4g
Sodium: 640mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 18g
Cholesterol: 225mg