Cookwith

Name: Croque Monsieur Pancakes with Béchamel Broil
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 tbsp sugar; 2 large eggs; 1 cup whole milk; 2 tbsp unsalted butter, melted (plus more for cooking); 1/2 cup grated Gruyère cheese; 8 thin slices deli ham; 1/2 cup shredded mozzarella cheese; 2 tbsp Dijon mustard; 1/2 cup whole milk (for béchamel); 1 tbsp unsalted butter (for béchamel); 1 tbsp all-purpose flour (for béchamel); Pinch of nutmeg; Fresh chives, finely chopped (for garnish); Freshly ground black pepper

Croque Monsieur Pancakes with Béchamel Broil

miradugm

Meet the Croque Monsieur Pancakes: a playful, decadent mashup of classic French café fare and the comfort of breakfast pancakes. Imagine fluffy, cheesy pancakes layered with savory ham and gooey Gruyère, drizzled with a silky béchamel sauce and a touch of Dijon. Each bite delivers the best of both worlds—crispy edges, creamy centers, and a hit of umami from the cheese and ham. Now, these pancakes are stacked in a loaf pan, generously topped with more béchamel and mozzarella, then broiled to golden perfection, creating a luscious, melty crust that's perfect for sharing at brunch or a cozy dinner. The chive garnish adds freshness and color, making every plate as stunning as it is satisfying.

Ingredients

Instructions

In a medium bowl, whisk together flour, baking powder, salt, and sugar.
In another bowl, beat eggs with 1 cup milk and melted butter. Pour wet ingredients into dry and stir until just combined. Fold in Gruyère cheese.
Heat a nonstick skillet over medium heat and brush lightly with butter. Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges are set, about 2 minutes; flip and cook another 1-2 minutes. Repeat for 8 pancakes.
For the béchamel, melt 1 tbsp butter in a small saucepan over medium heat. Whisk in 1 tbsp flour and cook for 1 minute. Gradually whisk in 1/2 cup milk and a pinch of nutmeg. Cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in mozzarella. Season with salt and pepper.
To assemble: Spread a little Dijon mustard on 4 pancakes. Top each with 2 slices ham, then another pancake. Stack all the assembled pancakes in a loaf pan.
Pour remaining béchamel sauce generously over the stacked pancakes. Sprinkle additional mozzarella cheese on top.
Place the loaf pan under a broiler for 3-5 minutes, or until the top is bubbly and golden brown. Watch carefully to prevent burning.
Remove from broiler and let sit for a minute. Sprinkle with chopped chives and extra black pepper.
Serve immediately, piping hot.