A classic French ham and cheese sandwich is served heavy on meat and bread for monsieur. Here's a crêpe-wrapped brunch version for madame. This café staple is made with prosciutto and Parmesan—then topped with an egg.
Makes 4 servings
- 4 thin slices prosciutto
- ½ cup all-purpose flour
- ½ teaspoon sugar
- 1/8 teaspoon salt
- 2 large eggs
- ¾ cup milk
- 1 tablespoon butter, melted
- ½ tablespoon butter
- ¼ cup shredded Parmesan cheese
- 4 large eggs
- Salt, to taste
- Freshly ground pepper, to taste
- Basil leaves, for garnish
Preheat oven to 375ºF. Line a baking sheet with parchment paper. Cut prosciutto slices in half lengthwise, then crosswise. Place on prepared baking sheet. Bake about 10 minutes or until edges are crisp. Remove from oven; cool on baking sheet.
Reduce oven temperature to 350ºF. For crepes, in a medium bowl whisk together flour, sugar and salt. Add eggs, milk and melted butter; whisk vigorously until thoroughly blended. Heat a 10-inch nonstick skillet over medium heat; swirl ½ tablespoon butter in skillet to coat bottom and sides. For each crêpe, pour ¼ cup batter into skillet, swirling to completely cover inside of skillet. Cook for 2 minutes or until underside of crêpe is lightly browned. Loosen edges of crêpe with spatula, flip and cook 2 minutes more or until light brown. Transfer to a plate and repeat with remaining batter.
Line two baking sheets with parchment. Place 2 crêpes on each baking sheet. Arrange prosciutto strips to form a square in the center of each crêpe; place 1 tablespoon Parmesan cheese in square and form a well in each. Crack 4 eggs, one at a time, in a custard cup and transfer to each Parmesan well. Fold in sides of crêpes until edges almost touch yolks. Sprinkle with salt and pepper. Bake for 9 to 10 minutes or until eggs are cooked. If desired, garnish with basil leaves. Serve immediately.