Crepes are a thin, delicate pancake commonly associated with French cuisine. Sweet crepes are filled with fruits and custards to create desserts, and crepes salees are savory, unsweetened crepes filled with eggs, meat, seafood or cheese as a main course. Crepes belong to the same family that includes the tortilla, African injera and Indian dosa.
Instructions
1. Prepare the crepe batter. Cover the bowl and allow the batter to rest for at least 30 minutes before cooking.
2. Heat a 10-inch skillet over medium heat. Add 1 tbsp of butter in the skillet. Move the skillet around to completely coat the interior surface with the melted butter.
3. Add 1/4 cup of crepe batter to the skillet. Add the batter gradually, distributing it evenly over the bottom of the pan. Set the pan over medium low heat and leave undisturbed.
4. Allow the crepe to cook until the edges are crisp and brown and begin to pull away from the pan. Flip the crepe with a large spatula.
5. Break a whole egg into a second small skillet over medium low heat. Top the egg with a slice of fresh smoked ham. Add a handful of grated Gruyere cheese.
6. Finish cooking the crepe on the second side. Add a handful of grated Gruyere to the crepe and allow it to melt.
7. Turn the ham and egg onto the crepe. Fold the outside edges of the crepe towards the center. Slide the finished crepe onto a serving dish.
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