Photo of Croque madame crêpes by WW

Croque madame crêpes

Points® value
Total Time
40 min
10 min
30 min
Eggs are a good source of protein and are quick to prepare. For perfect poaching, use the freshest eggs you possibly can.


Plain White Flour

100 g

Chives, Fresh

2 tablespoon(s), chopped, plus extra to garnish

Semi Skimmed Milk

200 ml

Egg, whole, raw

5 medium, raw

Vegetable Oil

½ tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

White Wine Vinegar

1 teaspoon(s)


20 g

Premium ham

80 g, torn

Half fat Cheddar cheese

40 g, grated


  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. Mist a 16–18cm frying pan with cooking spray 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.