PREPARATION

  1. Beat the eggs, 100 ml milk and flour into a batter.
  2. When beating add the butter, 175ml of water and the rest of the milk.
  3. Heat the pancake pan over medium heat and fry (without butter) 8 crêpes.
  4. Before filling the crêpes, put them back one by one in the pancake pan.
  5. Melt a knob of butter on each crêpe.
  6. Then put a slice of ham on top.
  7. Break an egg over the crêpe and spread the egg white with the rounded side of a spoon.
  8. Make sure the yolk lies in the middle and stays whole.
  9. Sprinkle the cheese over it, fold the edges inwards so that the egg yolk remains visible.