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Crêpes Milanese

Yield Makes 2 main-dish servings
Notes: To increase servings, fill additional ramekins with more of the same ingredients.


  • 2 thin crêpes (8 in.)
  • 2 thin slices prosciutto (about 1/4 oz. each)
  • 2 large eggs
  • 6 to 8 asparagus spears (1/3 to 1/2 lb. total), rinsed and tough ends snapped off
  • 2 to 3 tablespoons shredded parmesan cheese
  • Salt and pepper

Nutrition Information

  • calories 242
  • caloriesfromfat 52 %
  • protein 17 g
  • fat 14 g
  • satfat 6 g
  • carbohydrate 13 g
  • fiber 0.9 g
  • sodium 377 mg
  • cholesterol 315 mg

How to Make It

  1. Gently fit each crêpe, dark side up, into a buttered shallow ramekin (about 4- by 6-in. oval or 4- to 5-in. round); edges will extend over rim. Lay 1 slice prosciutto smoothly over each crêpe. Crack an egg; holding close to prosciutto, pull shell apart to let egg flow gently into 1 ramekin. Repeat step for second ramekin. Set ramekins in a 10- by 15-inch pan.

  2. Bake in 375° regular or convection oven just until egg yolk is softly set, 8 to 10 minutes.

  3. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Add asparagus and cook just until barely tender when pierced, 4 to 6 minutes. Drain.

  4. Divide asparagus equally between ramekins, laying spears beside eggs. Sprinkle with cheese, and add salt and pepper to taste.