Are you looking for something quick and unique for your breakfast? If yes, then these  parcels, filled with ham, cheese and a sunny side up egg are just right for you. The process is very quick and the taste is delicious!

Let’s start with the batter:

•1 cup whole milk
• 1 large egg
• 85 g all-purpose flour
• 1/4 tsp salt
• 8 g unsalted butter

• 4 large eggs
• 2 to 4 slices of ham
• 4 to 6 oz Gruyere cheese (hard yellow Swiss cheese)
• kosher salt (to taste)
• 1 green onion

Before starting, make sure that the milk and egg have come to room temperature. Measure out the flour, sift it, then add the salt and whisk to combine.

In a separate bowl, beat the egg with a fork until smooth. Add about one-third of the milk and evenly mix.

Pour the mixture into the flour and gently whisk to form a smooth paste. Add the remaining milk in two parts, whisking gently to create a smooth batter. Add the melted butter. Let the batter rest for 1 hour at room temperature prior to cooking.

You can also make the batter a night before, just make sure it comes to room temperature prior to cooking.

Heat a 9 to 11″ -inch crepe pan over medium heat. Lightly grease with the butter. Pour enough batter into the pan and swirl to evenly coat the surface. Once the crêpe begins to set, crack an egg into the middle of the crêpe. Break up the white of the egg and evenly spread to the sides of the crêpe, making sure to keep the yolk in tact and in the center. Season with salt to taste.

Once the egg begins to set, sprinkle the perimeter of the yolk and crêpe with cheese. Place 4 strips of ham around the yolk to form a square around it. Once the cheese begins to melt, fold each edge of the crêpe over, leaving a bit of ham exposed. Continue to cook until the white is fully set and the cheese has melted. Serve immediately and sprinkle with a few green onions.

Continue making, filling and folding each crêpe. These crêpes are best served when they come out of the pan and make for a delicious breakfast or brunch.

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