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The French serve pancakes for all occasions, so why not for breakfast? If you are planning a weekend brunch, why not be inspired to try something new? If you buy the pancakes, they should be thin crepes. -- EclecticCooking.com

Ingredients:

1 large pancake (preferably crepe)
1 egg
60 g (2 oz) ham, julienne
60 g (2 oz) mild grated cheese
Little butter

Directions:

Over medium heat melt the butter in a frying pan then place the pancake in the hot butter. Heat the pancake on one side, then turn it over and break the egg and place it in the center of the pancake, surround the egg with the ham and top with a little cheese, leaving the egg yolk free. Cover and continue to heat the pancake (it will probably get a bit crisp on the bottom).

When the egg is cooked, fold the four sides of the pancake to the middle and serve. If you have difficulty folding the four sides of the pancake, just fold two of the sides and serve. Good with some fresh slices of oranges, grapefruit or other fruits.

(per person)

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