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Ham & cheese crepes and Croque Monsieur

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Put the flour in a large bowl and make a well in the centre. Add the eggs and beat with a wooden spoon. 
  • Then add the salt and sugar with the milk, little by little, whisking until the mixture is the thickness of heavy cream. Season.
  • Melt 30 gm butter in a small non-stick pan and cook crepes, greasing the pan every now and then. (These can be pre-made.) 
  • Lay 2 crepes overlapping in a small gratin dish (or any ovenproof dish) and top with some ham, tasty cheese and cream. Fold over the crepes and top with more cheese and cream. Then cook in the oven for about 12-15 mins until bubbling and very hot. 
  • To make the Croque Monsieur, smear mustard on a slice of sourdough. Then top with ham and gruyere. Place another piece of bread on top, smear butter on the outside and cook in a sandwich press (or under a preheated overhead grill). Repeat the process. 
  • nb. You could also use leftover seafood for the crepes.

Ingredients

  • 100 gm plain flour
  • 2 large eggs
  • a good pinch of salt
  • a good pinch of sugar
  • 300 ml milk
  • sea salt & freshly ground pepper
  • unsalted butter, softened
  • sliced leg ham
  • grated tasty cheese
  • cream
  • 2 tbsp chopped fresh parsley
  • thick slices of sourdough bread
  • Dijon mustard
  • grated gruyere cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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