Croque Monsieur

About Croque Monsieur

Ingredients

• White or brown bread slices 4
• Gruyere cheese, grated 40 gms
• Parmesan cheese, grated 30 gms
• Cooked ham 30 gms
• Unsalted butter 60 gms
• Refined flour (maida) 50 gms
• Milk 500 ml
• Salt to taste
• White pepper powder to taste
• Nutmeg powder 10 gms
• Dijon mustard paste 10 gms
• Cheese slices 4

How to Make Croque Monsieur (Stepwise Photos)

Method

1. Preheat oven to 180º C
2. To make Morne sauce, melt butter in a small non-stick saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring for about 2 minutes or till smooth.
3. Slowly add milk, whisk continuously, and cook till thick. Remove from heat. Add salt, pepper powder, nutmeg powder and Dijon mustard. Add some grated Gruyere cheese and Parmesan cheese, mix and set aside.
4. Arrange the bread slices on a baking tray and toast them in the preheated oven for a few minutes each side or till lightly toasted.
5. Spread Morne sauce over the toasted slices. Arrange the ham slices and sliced cheese on them.
6. Place the tray in the preheated oven and bake for 5 minutes or till the cheese is bubbly and lightly browned.
7. Serve hot.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps