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1
Combine the first 4 ingredients in a bowl with 1 cup water; whisk until smooth and let sit for at least an hour if time allows.
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2
Heat an 8- or 10-inch nonstick skillet over high heat for about 2 minutes.
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3
Add a teaspoon or two of butter or a thin layer of oil, then pour most of it out (you can use it for the next crepe), leaving just a trace behind.
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4
Pour in 1/4 cup of the batter and swirl it around so that it coats the bottom of the pan completely; pour the excess back into the remaining batter.
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5
Adjust the heat so that the batter dries on top before it burns on the bottom; it will be ready to turn in 1 to 2 minutes.
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6
Turn and cook the second side for about 30 seconds.
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7
Repeat with the remaining batter, adding more oil to the pan if necessary (it will not always be).
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8
Stack the crepes as they finish, then fill as desired and serve.
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9
Make a layer of thinly sliced ham and cheeseGruyere or Emmental is bestin the center of each crepe; fold the bottom edge a third of the way toward the center.
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10
Fold the sides in and then the bottom over, to make kind of an envelope.
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11
You can serve as is, but its better to lightly brown the folded crepes in melted butter just before serving.
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12
You will add the egg as you make the crepes.
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13
Cook the first side as in step 3, then turn and break an egg into the center of the crepe.
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14
Quickly fold in the sides and bottom to make kind of an envelope, cover, and cook just until the yolk is set, about 2 minutes.
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15
Season to taste with salt and pepper and serve immediately.
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16
Spread a thin layer of creme fraiche on each crepe and line the smoked fish in the center of the crepe.
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17
Fold in the sides and bottom, garnish with chopped fresh chives, and serve.
