Croque Madame Crêpe Recipe

Make batter

In a medium bowl, whisk together 1 cup flour and 1 tsp salt. In a separate bowl, beat 1 egg with 1 cup milk and 1 tbs melted butter. Gradually whisk the wet mixture into the flour until smooth. Let batter rest 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Cook crêpes

Heat a nonstick skillet over medium heat and brush with 1 tsp olive oil. Pour about 1/4 cup batter into the pan, immediately tilt and swirl to spread into a thin circle. Cook 45–60 seconds until edges lift and underside is lightly golden, flip with a spatula and cook 10–15 seconds more. Transfer to a warm plate and repeat to make 4 crêpes (adjust quantity to make 4 serving-size crêpes). Stack loosely with a sheet of parchment between if desired.

Prepare sauce

In a small saucepan over medium heat melt 2 tbs butter. Whisk in 2 tbs flour and cook, whisking constantly, 1–2 minutes until bubbly but not browned. Gradually whisk in 1 cup warm milk to avoid lumps. Bring to a gentle simmer and cook 3–4 minutes until thickened to a coat-the-spoon consistency. Remove from heat and season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp grated nutmeg. Keep warm.

Assemble crêpes

Preheat oven broiler or set oven to 450°F (230°C) with a rack 6–8 inches from heat. Place a crêpe on a baking sheet or ovenproof skillet. Spread about 2 tbs warm béchamel over the center of the crêpe, leaving a 1-inch border. Arrange 1 slice herbes de Provence ham over the béchamel and sprinkle about 1/4 cup grated gruyère. Fold or roll the crêpe loosely so the filling is enclosed but cheese remains near the surface. Repeat to assemble remaining crêpes (makes 4).

Finish under broiler

Brush each assembled crêpe lightly with 1/4 tbs butter (total 1 tbs) and spoon a little extra béchamel and a scattering of gruyère on top of each. Broil 2–4 minutes until cheese is melted and bubbling and edges are golden. Watch carefully to avoid burning.

Cook eggs

While crêpes are under the broiler, heat a small nonstick skillet over medium-low and add 1 tbs olive oil. Crack 2 eggs (or cook two at a time if pan size allows) into the pan, season lightly with salt and pepper, and cook sunny-side-up 2–3 minutes until whites are set but yolks remain runny. If needed, cover briefly to set tops without flipping.

Plate and garnish

Place one finished crêpe on each plate. Top each with a sunny-side-up egg. Spoon pickled zucchini (about 2 tbs per crêpe) alongside or on top, scatter thinly sliced fresh chilies to taste, and drizzle a little olive oil (about 3/4 tsp per plate). Finish with a pinch of chopped fresh parsley if using. Serve immediately so yolk mixes with béchamel and melted gruyère when cut.