Crepe Madame Recipe
egg (sunny side up), gruyere cheese, mushrooms, bechamel, side salad; choose: bacon, ham or turkey
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Ingredients
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Crepe Batter
Filling
Side Salad
Method
Crepe Batter Preparation
- 1
Make the Crepe Batter
In a mixing bowl, whisk together the flour and salt. In another bowl, mix the milk and eggs until well combined. Gradually add the wet mixture to the dry ingredients, stirring until smooth. Finally, stir in the melted butter. Cover and let it rest for at least 30 minutes.
Cooking Crepes
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of the batter into the skillet, tilting it to spread the batter evenly. Cook for 1-2 minutes or until the edges lift and the bottom is lightly golden. Flip and cook for another minute. Remove and repeat with the remaining batter.
Filling Preparation
- 3
Assembling the Crepes
- 4
Assemble the Crepes
On one half of each crepe, layer the sautéed mushrooms, shredded gruyere cheese, and your choice of meat. Spoon a generous amount of béchamel sauce over the filling. Fold the crepe in half and let it cook for another minute to melt the cheese.
Cooking Eggs
- 5
Cook the Eggs
In a separate non-stick skillet, fry the eggs sunny-side up. Season with salt and pepper to taste.
Side Salad Preparation
- 6
Prepare the Side Salad
In a bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss gently to combine.
Serving
- 7
Serve the Dish
Place the filled crepe on a plate. Top with a sunny-side-up egg. Serve alongside the mixed greens salad.