Crêpe Croque Monsieur

A simple dish composed of a rolled crêpe filled with a slice of Jambon de Paris, a slice of Gruyère or Emmental and a dollop of Béchamel Sauce.
Whenever you make crêpes, double the recipe and keep half of them for an easy lunch idea.
Ask the children to prepare them for you.


6 Crêpes – very thin and at room temperature
6 Slices of Ham
6 Slices of Cheese – Choice of Emmental or Gruyere
1 Cup of Bechamel Sauce – (can be made in the microwave… I know, but for a quick lunch idea… why not)

1 Cup of Milk
1 Tablespoon Butter
1 Tablespoon Flour
Salt & Pepper to taste
In a small bowl, warm the milk in a microwave, it should start to smoke, without boiling.
In a small saucepan, melt 1 tablespoon of butter at medium heat. Once melted, add the flour and mix thoroughly with a whisk. Once your milk is very hot, pour it over the flour/butter mixture called a “roux”. Mix very well in order to avoid lumps. Some prefer to pour the milk slowly and gradually whilst you mix. If your milk is hot enough, you should have any problems.
Cook for a few minutes – When it starts to bubble and become white, cook it for about 2 minutes.
Let it cool – Make sure you put enough salt & pepper, as the sauce can be bland.

Simply place a piece of ham, a piece of cheese and 1-2 tablespoon of Bechamel Sauce in the middle of the crepe. Roll delicately as not to spread the sauce on the side.
Heat up in a pre-heated 180 Celsius oven for 10 minutes – Grill for another 10 minutes, until brown and crispy.
Serve with a light salad.

3 thoughts on “Crêpe Croque Monsieur

Add yours

    1. Thank you – It is a great recipe & the smell is replicated every morning when you make toasts ! I looked at your website as well, some great ideas, I will also explore – Best regards – Rise&Spice

      Liked by 1 person

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