Croque Madame Crêpes Recipes

CROQUE MADAME EGG CREPES WITH GLUTEN-FREE BECHAMEL

Steps:

• In a small pan or pot over low heat combine half-and-half and cream cheese. Melt cream cheese and season sauce with salt, pepper and nutmeg, if using.
• Heat a 12-inch nonstick skillet over moderate heat and use a very thin spatula or fish spatula to manipulate the eggs. Swirl in butter to coat the pan and when it foams add eggs and let them settle. Gently lift pan a bit and begin swirling the eggs to edges of bottom of pan, forming a thin omelet about 10 inches wide. When the eggs begin to dry on top and steam, a few bubbles will form. Remove pan from heat and top with sauce, covering the surface, then Gruyere and ham working down the center but from edge to edge. Fold in sides of crepe, like swaddling a doll. Carefully transfer to plate.

CROQUE MADAME CRêPES

Steps:

• First, make the crêpes. Combine the milk and water in a large bowl. Add the eggs and butter and mix to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Add the remaining flour and mix to combine.
• Heat a large frying pan over medium heat. Use a pastry brush to spread a thin layer of butter evenly across the pan. Add ½ to ¾ cup of the crêpe batter to the pan and swirl the batter evenly across the pan. Place the pan back on the heat and let it cook for 1-2 minutes, or until the bottom has turned golden brown. Flip the crêpe and continue to cook it on the other side for another minute. Repeat for the remaining batter.
• Set the crêpes aside on a plate until you are ready to use them.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Add the olive oil to a large frying pan and heat over medium-high heat. Add the eggs (sunny side up) and cook for 2 minutes, or until the bottoms have set and they yolk and egg whites surrounding it are still raw. Top the eggs with a sprinkle of salt and pepper. Remove the pan from the heat and let cool slightly.
• To assemble the crêpes, add the grainy mustard to the center of a cooked crêpe and use the back of a spoon to spread it out. Add a slice of ham to the center of the crêpe, followed by half the cheese, another slice of ham, and the remaining cheese. You want to make layers of the ham and cheese.
• Carefully transfer the fried egg on top of the ham and cheese layers, trying your best to place the egg yolk directly in the center of the crêpe.
• Fold in the edges of the crêpe around the egg yolk, pressing the edges into the uncooked egg white to get them to stick. Transfer the assembled crêpes to the parchment-lined baking sheet and bake for 5 minutes in the oven until the egg whites have set, but the yolks are still runny.
• Sprinkle some parsley over the top of the crêpes for garnish and serve immediately. Enjoy!

CROQUE MADAME

Steps:

• Melt the butter in a heavy saucepan over medium heat. Mix in the cheese once it is melted. Dip each slice of bread into the melted cheese, coating both sides.
• Heat a skillet over medium heat. Place one slice of bread into the skillet and top with 2 slices of ham. Place the second piece of bread on top. Fry until golden on each side, then remove from the skillet and set aside.
• Fry the egg in the hot skillet to your liking: easy, medium, or well done. Place the fried egg on top of the sandwich and serve.