I’ll never forget the Croque Monsieur sandwich that JT ordered at the Café du Parc at the Intercontinental Willard Hotel in Washington, DC in 2013. It was incredible, but soooo filling. I adore the components of this sandwich but I find that the whole thing is just too much so I like to lighten it a bit by replacing the bread with a crêpe. It still has a generous layer of béchamel, with a slice of ham, gruyère cheese and a slather of mustard, the only difference is the crêpe! This recipe was for a brunch we had so I added the egg and it changed it to a Croque Madame!
Croque Madame Crêpe
A KitchenInspirations Original Recipe
Serves 2
Ingredients:
- 2 Crêpes
- 125 mL béchamel sauce
- 50 g gruyère cheese, shredded
- 2 slices ham
- 15 mL Dijon mustard
- 2 eggs, fried
Directions:
- Spread half of the béchamel in the centre of each crêpe and top with the grated cheese. Put into a preheated oven to slightly melt the cheese.
- Heat the ham in a frying pan on both sides. Spread half the Dijon mustard on each slice and put it on top of the melted cheese, keep it warm.
- Add the fried eggs in the centre and fold each side in, leaving the yolk exposed.
- Serve with some lightly dressed greens.
Notes:
- Traditionally, the egg is baked in the crêpe but I didn’t like how crispy the crêpe became so I changed the directions.