A good crepe is hard to perfect. Try your hand at this French classic.


  • Crepes

  • 1 cup of Plain Flour

  • 2 cups of Milk

  • 3 x Eggs

  • 20ml of Olive Oil Spray

  • Other ingredients

  • 120g x Grated Cheddar Cheese

  • 12 x Fresh Asparagus Spears

  • 4 x Eggs

  • 240g of Sliced Champagne Ham

  • One punnet of Cherry Tomatoes

  • Pinch of Salt & Pepper

  • Sprigs of Parsley to garnish


  • To make the crepes::

  • 1.

    Sift flour into a large mixing bowl. Whisk milk and eggs together in a jug then gradually pour mixture into flour and whisk until well combined.

  • 2.

    Spray a medium, non-stick frying pan with oil and heat over medium heat.

  • 3.

    Pour approximately 2-3 tablespoons of batter into the pan and swirl pan until batter is spread thinly and evenly.

  • 4.

    Cook for 2 minutes then flip and cook for a further 1 minute before transferring to a plate.

  • And the rest::

  • 1.

    Blanch asparagus spears in salted boiling water for approximately 45 seconds then remove and cool down in iced water. Set aside.

  • 2.

    On a lightly greased oven tray, place 4 crepes (recipe below) then add grated cheese to the middle leaving a 5mm gap from the edge.

  • 3.

    Place crepe and asparagus spears (set aside) in a pre-heated oven, set on 190 degrees for 2 minutes until cheese has melted then remove.

  • 4.

    Fry eggs sunny-side up on a medium temperature pan.

  • 5.

    Place ham in the centre of the crepe and put a fried egg on top. Fold each side of the crepe in toward the middle but not covering the egg.

  • 6.

    Top crepe with asparagus spears, fresh quartered cherry tomatoes and parsley to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 558kj
  • Fat Total 31g
  • Saturated Fat 13g
  • Protein 34g
  • Carbohydrate 33g
  • Sugar 7g
  • Sodium 1039mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Justine Schofield developed this recipe for The Coffee Club’s new spring menu.

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