During the 4 years I lived in Paris, I probably ate a million crêpes. My favorite was egg and cheese, with lemon and sugar a close second. Despite having contributed significantly to the both the sweet and savory crêpe economies during that time, I’ve never attempted to make them myself. They didn’t turn out quite as good as the true french variety from my childhood, but they were pretty scrumptious.

Ham and cheese crêpes squares

Ingredients:

1 c flour
1 T sugar
1/4 t salt
1 1/2 c milk
4 large eggs
3 T melted butter
8 thin slices of ham
8 eggs
Chopped fresh parsley

Combine flour, sugar, salt, milk, 4 eggs and the melted butter in a bowl. You can whisk until smooth or put in a blender for 30 seconds. Let rest for 15 minutes.

Preheat oven to 350 degrees. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Batter should be thin enough that it spreads out with ease. Cook until underside of crepe is very lightly turning brown, about 2 min. Then flip. Move on to a piece of wax paper and repeat until you have 8 crepes.

Place crepes on a baking sheet. Place a piece of ham on each along with one egg. Fold the edges in. Don’t worry, the egg whites act like a glue and will keep them in place. Bake 10-12 minutes. Season with salt, pepper and chopped parsley.

Enjoy for breakfast or dinner.