THATS MONSIEUR MATHIEU TO YOU STACK YOUR HAMS AND YOUR THICKY FLAPJACKS ITS YOUR FRENCH LESSON FOR THE DAY ITS THE CROQUE MONSIEUR ON COOKIN' SOMETHIN'

INGREDIENTS
PANCAKE BATTER
1 ¼ cup all-purpose flour
2 tsp baking powder
Salt
2 Eggs
Sugar
Salted Butter
1 cup Whole Milk

BECHAMEL SAUCE
2 Tbsp butter
2 Tbsp flour
2 Cups Whole Milk
Salt
Nutmeg (or cinnamon)

HAM
4 Ham slices
Gruyere, grated

ASSEMBLY
Pancakes
Ham
Chives, sliced thin
Fried Egg
Bechamel Sauce
Syrup

COOKING METHOD:
1. In a large bowl, add and combine all-purpose flour, baking powder, and salt.
2. Separate egg yolks and whites into separate bowls. Add sugar to the yolks and beat until combined and pale in color.
3. In a medium pan, melt ¼ pound of butter. Slowly add the melted butter to the beaten eggs while whisking until all the butter is added.
4. Vigorously whisk egg whites until fully whisked together.
5. Add milk to egg and sugar mixture whisking until incorporated. Combine egg and milk mixture into the flour and mix until a lumpy and clumpy batter is formed.
6. Once the batter is formed, fold in the whipped egg whites until incorporated.
7. For the bechamel, melt butter over a medium heat pan. Add flour and stir/cook until golden brown.
8. Slowly stir in whole milk until the right consistency is reached and coats the back of a spoon.
Sprinkle in a pinch of salt and nutmeg. Mix together.
9. Add sliced ham topped with grated gruyere on a rimmed baking sheet. Put in a broiler until the cheese is just melted and golden.
10. In a nonstick pan, ladle a scoop of pancake batter and brown on both sides. Rinse and repeat with the remaining batter.
11. Fry and egg with salt and pepper.
12. To assemble, place a pancake on the bottom topped with ham & cheese followed by another pancake and ham & cheese. Top with the fried egg and drizzle on the bechamel sauce and syrup. Finish with chopped chives and serve.