1 cup grated Gruyere cheese
8 thin slices of smoked ham
1 cup Master Crepe Batter
Minced parsely, for garnish (optional)
Kosher salt and freshly ground black pepper
Clarified butter, to cook
Brush clarified butter in a non-stick crepe pan over medium-high heat. Pour the Master Crepe Batter in pan and swirl to coat bottom of pan. Let bottom of crepe set, about 10 seconds, and flip. Immediately crack two eggs onto crepe batter. Top with 1/4 cup cheese and 2 slices of ham. Season with kosher salt and freshly ground black pepper, if desired. When cheese melts a bit, break yolks and spread around. When egg is cooked and cheese fully melted, fold into a packet, garnish with parsley, if desired, and enjoy.