Crepes Claudette

First, preheat your oven to 375 degrees F.

Prepare your Béchamel sauce (and the Hollandaise sauce if you decide to add-but this is just as good without, it will just add a bit of extra richness) set aside or you can prepare this the day before and simply reheat.

Prepare your crepes and set aside -or if pre-made, reheat them slightly in the microwave for 8-10 seconds.

Make sure your crepes are slightly warm so they don't crack when folding and place them flat on a parchment-lined large baking sheets lined with a silpat. You can probably fit 2 per sheet.

Spread a thin layer of Béchamel or Mornay sauce in the center, leaving about 3/4 to 1 “ of plain edge.

Sprinkle the Gruyere cheese on top and layer with your ham pieces, distributing evenly along the top of your cheese.

Carefully fold the edges of crepe over part way, leaving the middle exposed. The cheese and sauce should act like glue to keep them folded down, but if you have trouble with them staying put - you can use small toothpicks to keep them in place.

Sprinkle with salt and pepper and your place baking sheet in the oven for 5-10 minutes or until the cheese has melted and the ham looks browned or slightly crispy.

While the crepes are in the oven, fry your eggs over medium-high heat in a large skillet with a little dab of butter until the whites are firm but yolks are still runny.

Once your eggs are at desired level of cooking, then set your pan aside until the crepes are done.

When your crepes are finished cooking, remove them from oven and use a large spatula to place them carefully on large serving plates.

Then, top each crepe with 1 over-easy egg and garnish with some fresh chives & if you choose, a spoonful of Hollandaise sauce & a pinch of Paprika.

Serve alone or with a simple arugula salad tossed with French Balsamic vinaigrette and topped with fresh grated Parmesan cheese, sliced radish, and salt & pepper for a larger serving & fresh side!