for 4 pieces

Crêpe batter

60 g	white flour
¼ tsp	salt
2 dl	milk
1	fresh egg
1 tbsp	butter, melted, left to cool

Béchamel sauce

1 tbsp	butter
1 tbsp	white flour
1 ½ dl	milk
¼ tsp	salt
2 pinch	nutmeg
a little	pepper

Crêpes

a little

clarified butter

Croques

90 g	ham in slices
120 g	grated Gruyère

Fried eggs

½ tbsp	clarified butter
4	fresh eggs

To bake

3 sprig	oregano, leaves torn off
¼ tsp	sea salt
a little	pepper

How it's done

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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