1 cup plain flour
2 tsp caster sugar
1⁄2 tsp fine salt
8 free-range eggs
11⁄2 cups milk
60g unsalted butter, melted, then cooled
2 Tbsp basil pesto
120g sliced double-smoked ham, thinly sliced
80g gruyere, coarsely grated
1⁄2 bunch chives, finely chopped
Radish salad, to serve
Preheat oven to 160°C. Combine flour, sugar, salt, 4 of the eggs, milk and butter in a blender, then puree until smooth. Pass through a fine sieve, then refrigerate for at least 1 hour, preferably overnight.
Heat a non-stick 22cm frying pan over a medium heat, then pour in 1⁄2 cup of the batter. Cook for 11⁄2 minutes.
Flip, then cook for 30 seconds on other side. Repeat to make 3 more crepes.
Arrange crepes on a lined oven tray and spread with a little pesto. Top with ham and cheese.
Crack an egg on each and fold in half. Bake for 8 minutes or until just set. Scatter with chives, and serve with radish salad.