Ham and Cheese Crepes with Poached Eggs

Cook time 20 mins
Servings 6


Butter, for greasing pan
1 cup of plain flour
Pinch salt
Pinch nutmeg
2 eggs
500ml milk (approx 3 cups)
2 tbs. chives, finely chopped

6 very fresh eggs
1 tsp. white vinegar

1 cup of Gruyere or provolone cheese
12 very thin slices of ham

Ham and Cheese Crepes with Poached Eggs


Pre heat the oven to 150C.

Place flour, salt and nutmeg in a large bowl and form a well in the middle. Add the eggs and begin to whisk gradually bringing in the flour. Slowly add the milk until well combined before adding the chives. Allow the batter to rest in the fridge for 1 hour.

Grease a crepe pan with the butter. Spoon half a ladle-full of batter and spread evenly by agitating the pan to make it as thin as possible. Cook for 1 minute and then flip. Cook for a further 30 seconds. Remove from the pan and continue the process.

Sprinkle each crepe with freshly grated cheese and lay one piece of ham on top of the cheese. Roll each crepe and keep them warm in the oven.

In a saucepan bring water and vinegar to the boil, then, turn down to a simmer. Gently crack eggs in a glass, one at a time and slip into the water. Poach for 3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt.

Serve two warm crepes per person with a poached egg on each plate, topped with a little grated cheese (optional) and some chives.

Raco crepe pan