Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crêpe batter
Béchamel sauce
Crêpes
Croques
Fried eggs
To bake
How it's done
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Crêpe batter
Mix the flour and salt in a bowl, create a well in the middle. Whisk the milk, egg and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Béchamel sauce
Heat the butter in a pan. Add the flour, cook briefly; the flour must not take on any colour. Pour in the milk all at once, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins., season and allow to cool slightly.
Crêpes
Heat a little clarified butter in a non-stick frying pan. Pour ¼ of the batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe over and finish cooking, transfer to a baking tray lined with baking paper. Repeat these steps with the remainder of the batter.
Croques
Cover the crêpes with the Béchamel sauce. Top with the ham and cheese.
Fried eggs
Heat the butter in a non-stick frying pan. Crack the eggs one at a time, carefully slide each egg into the frying pan, fry for approx. 2 mins. over a low heat. The egg whites should be firm and the egg yolks still runny. Place the fried eggs on top of the croques, season. Fold in the edges of the crêpes.
To bake
Approx. 5 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, top with the oregano, season.
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