Croque Mademoiselle

November 15th, 2007

Think of this as a french grilled cheese.

Except that there is, actually, a french version of a grilled cheese called a croque monsieur (with ham) or a croque madame (with ham and a fried egg on top… oh, the french). So, we’re going to call this a croque mademoiselle, because it’s a girly version of the others.

These are beautiful, and fancy, and taste like an indulgence, but there’s a twist… they’re whole wheat crepes. Bet you couldn’t tell, could you? Thanks to the milk, they’re not dark or grainy like most whole wheat products. Frankly, I couldn’t really even taste the difference between these and my usual crepe recipe.

You could use brie in this recipe as well, but you’d probably want to add it to the crepe while it’s still in the pan, because it won’t melt as easily as the gruyere. Don’t use reduced fat cheese. Just don’t.

Croque Mademoiselle

2 eggs
1 cup skim milk
2/3 cup whole wheat flour
1 teaspoon butter
8 oz gruyere cheese, grated

1. Whisk together eggs, milk, flour and butter. Refrigerate.
2. Coat a skillet or small saute pan with cooking spray, and place on a burner over medium heat. Pour about 1/3 cup of crepe batter into the pan, tilting to coat the pan’s surface. Cook 2 minutes, flip, and cook one or two more minutes.
3. Remove crepe from pan, place on a serving plate. Repeat step 3 with the remaining batter, making 6 crepes in total.
5. Put each crepe onto a plate. Sprinkle shredded gruyere over half the crepe, and fold over.

Serves 4.

Tags: Breakfast and Brunch · food

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