Ayoka Parisienne Recipe
Ham, sunny- side, egg , cheese
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Ingredients
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Crêpe batter
Filling & assembly
Method
Crêpe batter
- 1
Combine dry ingredients
In a medium mixing bowl whisk together 1 cup all-purpose flour, 1 tsp granulated sugar, and 1 tsp fine salt until evenly combined.
- 2
Add wet ingredients
Make a well in the dry ingredients and add 1 large egg, 1 cup whole milk and 1 tablespoon water. Whisk from the center slowly combining until a smooth batter forms and no lumps remain.
- 3
Finish batter
Whisk in 1 tablespoon melted unsalted butter until fully incorporated. The batter should be thin and pourable—if too thick add 1–2 tablespoons milk. Let batter rest at room temperature 20–30 minutes (or refrigerate up to 2 hours).
Cooking crêpes and preparing fillings
- 4
- 5
Cook crêpes
Stir batter, then ladle about 1/4 cup batter into the center of the hot pan, immediately tilt and swirl the pan to coat the bottom in a thin, even layer. Cook 60–90 seconds until edges lift and underside is light golden. Use a spatula to flip and cook the second side 20–30 seconds. Transfer to a plate and keep warm. Repeat to make 6 crêpes, adding a little butter between batches if needed.
- 6
Assemble ham and cheese
When crêpes are all cooked, return one crêpe to the pan over low heat. Place one slice of ham in the center, sprinkle 2–3 tablespoons grated Gruyère on top, then fold the crêpe over the filling into a half-moon or fold edges toward center to make a loose pocket. Keep warm in a low oven (90–100°C / 200°F) while you cook eggs and remaining crêpes.
Sunny-side eggs & finishing
- 7
Cook sunny-side eggs
Wipe skillet clean and return to medium-low heat. Add 1 tablespoon butter and let it foam. Crack 2 large eggs into the pan (do not break yolks). Season with a pinch of salt and about 1/2 tsp black pepper. Cook gently until whites are mostly set, about 3–4 minutes, then cover pan with a lid for 30–60 seconds to set the tops without flipping. Yolk should remain runny.
- 8
- 9
Plate and garnish
Place a warm ham-and-cheese crêpe on each plate, top with a sunny-side egg. Season egg with remaining black pepper and a light pinch of sea salt. Sprinkle 1/2 tablespoon chopped parsley over the dish and serve with a lemon wedge if using. Repeat for remaining crêpes and eggs.