Recipes

Crêpe Madame

This café staple is made with prosciutto and Parmesan topped with an egg and packaged in a crêpe.

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

Ingredients

  • 4 thin slices prosciutto
  • ½ cup all-purpose flour
  • ½ tsp sugar
  • ⅛ tsp salt
  • 2 large eggs
  • ¾ cup milk
  • 1 tbsp butter, melted
  • ½ tbsp butter
  • ¼ cup shredded Parmesan cheese
  • 4 large eggs
  • Salt, to taste
  • Freshly ground pepper, to taste
  • Basil leaves, for garnish

Directions

  1. 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.
  2. Reduce oven temperature to 350ºF. For crêpes, 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 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.
  3. 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 9 to 10 minutes or until eggs are cooked. If desired, garnish with basil leaves. Serve immediately.

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