Croque madame pancakes
Plain White Flour
2 tablespoons, chopped, plus extra to garnish
Semi Skimmed Milk
Egg, whole, raw
5 medium, raw
White Wine Vinegar
80 g, torn
Half Fat Cheddar Cheese
40 g, grated
- 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.
- 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.
- 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.
- 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.