Egg, Ham, and Cheese Crêpe

Turn the broiler on and arrange a rack about 6 inches from the heating element.

Heat a nonstick crêpe or frying pan over medium heat and add enough crêpe batter to make a thin crepe (see recipe link in the note above).

When the underside is almost done, add the ham slice to the center of the crêpe. Follow with the cheese slice.

When the cheese starts to soften and looks like it’s just beginning to melt around the edges, use a spatula or palette knife to fold in the crêpe on four sides to create a square.

Break the egg into the middle of the crêpe, the part uncovered by the folded-in sides. Cook until the white begins to turn opaque, about 3 or 4 minutes.

Transfer the pan to the broiler and cook until the white is firm and the yolk is just beginning to set, about 2 to 3 minutes. Transfer the crêpe to a warmed plate and serve.