Croque Madame Crepes
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Cook time: 
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Serves: 12 crepes
Croque Madame crepes are a sure-fire way to impress Mom this Mother’s Day. Black Forest ham and nutty Gruyere cheese are nestled into freshly made crepes, and then slathered in a homemade Gruyere cheese sauce. A perfectly runny sunny-side-up egg tops off each package, making these the perfect breakfast to start the day.
  • ½ cup + 2 Tbsp. milk
  • ½ cup water
  • 2 Tbsp. melted butter, plus more for cooking
  • 1 cup all-purpose flour
  • ¼ tsp. salt
Cheese Sauce:
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. all-purpose flour
  • 1 cup hot milk
  • ½ tsp. Dijon mustard
  • ¼ tsp salt
  • 1 cup shredded Gruyere cheese
  • 12 slices Black Forest ham
  • 1 cup shredded Gruyere cheese
  • 6 fried eggs
  1. Preheat the oven to 350°F.
  2. In a bowl, whisk together milk, water, and butter. Add in flour and salt; whisk until combined. Let sit for 10 minutes.
  3. Heat a small 6" non-stick skillet to a medium heat. Brush a little bit of butter on the bottom of a pan. Pick up the pan with one hand. Using a ¼ cup measure, spoon a scant ¼ cup of batter into the pan with the other hand. Tilt the pan so the batter covers the entire bottom, and return it to the stove.
  4. When the edges start to brown, after about 1 to 2 minutes, use a spatula or tongs to flip the crepe over. Cook another minute until golden brown. Repeat with the remaining batter.
  5. In a small saucepan, melt butter over a medium heat. Whisk in flour; cook 30 seconds. Slowly whisk in hot milk. Bring mixture to a boil and reduce to a simmer until thickened, about 2 minutes. Turn the heat on low, and add in Dijon, salt and cheese. Stir until cheese has melted.
  6. To assemble, sprinkle each crepe with a little bit of shredded cheese. Layer with a piece of ham. Fold the crepe in half. Place on a baking sheet lined with a silpat or parchment paper. Once all the crepes are assembled, pop them in the oven until cheese melts, about 5 to 6 minutes.
  7. Remove the crepes from the oven and serve two per person on plate. Spoon some of the sauce on top. Top with fried egg.
Recipe by Cooking for Keeps at