Croque Monsieur Crêpe Recipe

Make the batter: In a large bowl whisk together 1 cup flour and 1 tsp salt. In a separate bowl whisk eggs, milk, melted butter and 1 tbsp water together until smooth. Gradually whisk wet ingredients into flour until smooth and slightly thin—batter should coat the back of a spoon. Let rest 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Heat a nonstick skillet or crepe pan over medium heat and brush with a little oil or melted butter. When hot, pour about 1/4 cup batter into the center and swirl to form a 7–8 inch thin round. Cook 45–60 seconds until edges lift and underside is lightly golden. Flip and cook 15–30 more seconds. Transfer to a plate and repeat with remaining batter, stacking crepes separated by parchment if desired. Keep warm.

Make the quick pickles while crepe batter rests: Combine 1/2 cup white wine vinegar, 1/4 cup water, 1 tbsp sugar, 1/2 tsp salt and 1/4 tsp cracked pepper in a small saucepan and bring to a gentle simmer just to dissolve sugar and salt. Remove from heat and stir in herbs if using.

Place the thinly sliced zucchini in a heatproof bowl or jar and pour the hot pickling liquid over them. Press down so slices are submerged. Let sit at least 15 minutes (longer for more flavor). Drain before assembling, reserving a little of the pickling liquid to brush if desired.

Make the béchamel

In a small saucepan melt 2 tbsp butter over medium heat. Add 2 tbsp flour and whisk constantly for 1–2 minutes to cook the flour without browning. Slowly add 1 1/2 cups warm milk in a thin stream, whisking constantly to avoid lumps. Bring to a gentle simmer; cook until thickened to a pourable sauce (about 3–4 minutes). Remove from heat and whisk in 1 tsp Dijon mustard, 1/4 tsp nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Stir in 3/4 cup of the grated Gruyère until melted and smooth. Reserve remaining 1/2 cup Gruyère for topping.

Assemble the Croque Monsieur Crêpe: Lay one warm crêpe on a work surface. Spread about 1–2 tbsp of béchamel over half the crepe. Top the béchamel with a layer (about 1–2 oz) of thinly sliced rotisserie ham, then a few pickled zucchini slices (drained) and a light sprinkle of grated Gruyère (about 1–2 tbsp). Fold the crepe over itself into a semi-circle or roll as preferred. Repeat to make 4 filled crêpes total.

Finish under broiler or in oven: Preheat oven to 425°F (220°C) or preheat broiler. Place assembled crêpes on a baking sheet or oven-safe skillet. Spoon remaining béchamel over the tops (about 1–2 tbsp per crêpe) and sprinkle with the remaining 1/2 cup grated Gruyère. Dot with 1 tbsp butter distributed across crêpes.

Bake until the tops are bubbling and golden, about 6–8 minutes in a 425°F oven, or place under the broiler 2–3 inches from the heat for 2–3 minutes watching carefully to avoid burning. Remove when cheese is melted and nicely browned.

Serve: Let rest 1–2 minutes, then transfer to plates. Serve hot with additional pickled zucchini on the side and a small green salad if desired.