Ming says: One of the best things about spending the summer in France after my freshman year in college was eating those amazing French crêpes. I had them every day when I was studying French at the Alliance Francaise. Instead of the sweet ones, I always got the egg, ham and gruyere cheese crêpe—the French version of the Egg McMuffin.

Makes 15 to 20 crêpes

• 4 eggs
• 1 1/2 cups warm milk
• 6 tablespoons melted butter
• 1 cup plus 3 tablespoons all-purpose flour, sifted
• 2 tablespoons sugar
• 1 teaspoon salt
• Clarified butter, to cook

In a large bowl, lightly beat eggs, milk and melted butter together. In a second large bowl, combine flour, sugar and salt. Gradually mix liquid mixture into dry ingredients. Let batter rest at room temperature for 60 minutes. To make crêpes: in a crêpe pan over medium-high heat, brush clarified butter to cover bottom of pan. Pour just enough batter to lightly line pan and cook until bottom has set, flip crêpe and continue cooking for a few seconds longer. The first few crêpes might not be so great as you figure out temperature and exact swirling of the batter, so keep on cooking and flipping, eventually the kinks will work themselves out.

>>Use this Master Recipe in Smoked Salmon, Crème Fraiche and Herb Crêpes by guest Chef Eric Ripert.

>>This recipe appears in Episode #424.

>> For additional recipes and more, visit www.ming.com