French Crêpe With Cheese & Egg

French Crêpe Batter Ingredients

2 large eggs1&1/4 cup whole milk (280ml)1 cup AP flour (140g)1 tbsp butter (15ml, melted, plus more for cooking)1/8 tsp salt1 tbsp sugar (for sweet crêpes) or chopped fresh herbs of choice (for savoury crepes)

Savoury Crêpes

1 tbsp butter (divided)4 large eggs (fried to desired doneness)8 tbsp Gruyère or other melty cheese (freshly grated, divided)1 tbsp fresh herb (chopped & divided, for garnish)ground black pepper (for garnish)

Steps

Add ingredients for batter into a blender on low speed, blend until smooth (abt 15 secs), add herbs (if using) & pulse to combine.Heat a large nonstick pan over medium & lightly grease.Hold pan’s handle in one hand & add 1 ladle or abt 4 tbsp of batter, swirling & tilting pan immediately to spread a thin & even layer.Cook until batter looks dry (abt 20 secs), use a spatula to lift one edge of crepe, flip & cook the other side for 10 secs.Fill crepes with cheese, ham (if using) & fried egg, sprinkle chopped herbs, black pepper & serve.