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Nov 13, 2008 03:42 PM

Ham and eggs crepes [moved from Quebec board]

Years ago we went to a small restaurant in Montreal for breakfast and had ham and egg crepes. If I remember correctly the crepes were flipped then ham added and then a raw egg, right on the crepe maker. It was so delicious I would like to be able to make it at home, but I don't remember if I am missing something important. Can anyone help me out?

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  1. Cheese would be nice.

    Were the eggs completely raw, or just runny? I've had crepes like this at a tiny little resto just down the block from Fairmount Bagel, but the eggs weren't completely raw. And there was nice, melted fontina along with the smoked ham. Delicious crepe!

    2 Replies
    1. re: grillit

      They were raw, cracked right onto the crepe.

      1. re: sharhamm

        A restaurant in Toronto also does this. The raw egg is cracked onto the crepe first as the crepe sits on the maker and the egg allowed to sit for a minute by itself to set. Then the other toppings (I love spinach, ham and cheese) are added and allowed to heat through.