Crêpes stuffed with savory slices of ham and a nutty Alpine-style cheese making this dish a lighter, yet still satisfying new brunch classic.
Crêpe Batter
3/4 cup all-purpose flour (about 3 1/4 ounces)
1/2 cup whole milk
6 tablespoons water
2 tablespoons unsalted butter, melted
1 teaspoon granulated sugar
1/8 teaspoon kosher salt
1/8 teaspoon vanilla extract
1 large egg
Dijonnaise
3 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon coarse-ground Dijon mustard
1 teaspoon granulated sugar
1/4 teaspoon ground black pepper
Crêpe Monsieur
2 tablespoons clarified butter, divided
4 ounces Alpine-style cheese (such as Gruyère), shredded (about 1 cup), divided
4 hickory-smoked ham slices, torn (about 1 1/2 cups), divided
4 large eggs
1/4 cup chopped dill pickles
Finely chopped fresh chives and flaky sea salt, for garnish
Process flour, milk, 6 tablespoons water, melted butter, sugar, kosher salt, vanilla, and egg in a blender until well combined, about 15 seconds. Let batter rest at room temperature, uncovered, 45 minutes.
Stir together mayonnaise, mustards, sugar, and pepper in a small bowl until well combined and smooth. Transfer to a small resealable plastic bag; tie off end with a rubber band to secure, and set aside at room temperature.
Heat 1 tablespoon clarified butter in a large 12-inch nonstick skillet over medium-high. Pour half of crêpe batter (about 3/4 cup) in center of hot skillet, swirling to spread batter in an even layer in pan. Cook until underside of crêpe is slightly browned, 3 to 4 minutes. Gently tilt skillet forward to shift crêpe until top edge of crêpe is visible above rim of skillet. Slide a wide spatula under crêpe, ensuring spatula is positioned in center of crêpe. Flip crêpe.
Immediately sprinkle half of cheese (about 1/2 cup) evenly over surface of crêpe, and place half of ham (about 3/4 cup) in an even layer over half of crêpe. Cook until crêpe is light golden brown and bottom is set, 30 to 45 seconds. Fold crêpe in half over ham to form a semicircle, and fold in half again to form a triangle. Transfer folded crêpe from skillet to a large plate; cover loosely with aluminum foil to keep warm. Repeat process with remaining clarified butter, crêpe batter, cheese, and ham.
Fill a large saucepan with 2 inches of water; cover and bring to a boil over high. Reduce heat to medium-low to maintain a gentle simmer. Working with 1 egg at a time, crack egg into a small bowl. Add egg to simmering water. Quickly repeat with remaining 3 eggs, spacing evenly apart in pan. Turn off heat, and cover; let stand until egg whites are set and opaque, about 4 minutes. Remove eggs using a slotted spoon, and drain on a paper towel–lined plate.
Transfer crêpes to 2 plates. Top each with pickles and 2 poached eggs. Snip 1 corner of plastic bag to create a small hole; drizzle crêpes with Dijonnaise. Garnish with chives and sea salt.
