Warm up your pan with a little olive oil.

Lay a crêpe in the pan, add a slice of ham cut in little pieces, crack your egg open and place it at the centre of your crêpe.

Add quickly a fourth of the emmental cheese around the egg yolk.

Fold in your pancake each side to make a square as per the recipe picture so as the egg white cannot get in direct contact with the pan. Wait until your egg is cooked.