Photo of Croque madame crêpes by WW

Croque madame crêpes

8
6
6
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Perfect for lazy weekends, these crepes taste like Paris on a plate. Fantastique!

Ingredients

Plain White Flour

100 g

Chives, Fresh

2 tablespoons, chopped

Semi Skimmed Milk

200 ml

Egg, whole, raw

1 large, raw, for the batter

Vegetable Oil

1 tablespoons

White Wine Vinegar

1 tablespoons

Spinach

20 g, young leaf

Premium ham

80 g, torn

Egg, whole, raw

4 medium, raw, for poaching

Half Fat Cheddar Cheese

40 g, grated

Instructions

  1. Sieve the flour into a bowl and add the chives. Whisk in the milk, the large egg and half of the oil until you have a smooth batter, similar in consistency to double cream.
  2. Brush a 16–18cm frying pan with a little of the remaining oil and pour in a ladleful of the crêpe batter (it should be just enough to cover the base of the pan). Tilt the pan to form a full crêpe and cook for 1–2 minutes each side or until golden. Transfer to a baking
sheet and keep warm in a low- temperature oven while you cook the remaining crêpes. The batter will make 8 thin crêpes.
  3. While the crêpes are cooking, bring a large pan of water to the boil. Add the vinegar, then gently crack in the medium eggs. Cook for 3 minutes for a soft yolk. Remove with a slotted spoon, draining any excess water.
  4. Serve 2 stacked crêpes per person topped with the spinach, ham, poached eggs and cheese scattered over. Garnish with the extra chives, season, and serve.