On Sunday

The Journal


The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.


Savory Crepe


  • 1 c. flour
  • 1 tbs sugar
  • 1/4 ts salt
  • 1 1/2 c. milk
  • 4 large eggs
  • 3 tbs melted butter
  • 9 thin slices ham
  • 9 eggs
  • Fresh parsley, chopped

Imagine you’ve just arrived in Paris. Take a walk up many flights of stairs to the top of the Momantre, past Basilica Sacre-Coeur to a little crepe shop, where you'll take a seat and indulge in a savory French crepe. This savory take on French street food will take you straight there.

Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.

Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.

Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.

Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

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