Croque-Poêlé
Pan-fried croque-monsieur rather than baked or grilled.
Andrew Lekashman
Croque-Norvégien
Cold-smoked salmon turns to dry chalk the instant it cooks, so the croque-norvegien guards it: buttered bread, melting cheese, dill creme fraiche, a grill that browns the top but leaves the fish cool.
Croque-Monsieur Classique
Traditional croque-monsieur with pain de mie, jambon, Gruyère, and béchamel; café standard.
Croque-Mademoiselle
Lighter croque, sometimes without béchamel or with less cheese.
Croque-Madame
Break the yolk with a fork and it floods the seams, becoming a second sauce. Underneath, a croque-monsieur is untouched; one fried egg changes the name, the texture, and the table manners.
Croque-Madame Parisien
Parisian-style croque-madame with perfectly runny egg.
Croque-Hawaïen
Croque-monsieur with pineapple added; French Hawaiian variation.
Croque-Forestier
Croque-monsieur with mushrooms (champignons) added.
Croque-Champignons
Mushroom-focused croque, sometimes vegetarian.
Croque-Bolognaise
Croque with bolognese sauce instead of or with ham.
Croque-Bleu
The blue-cheese cousin of the croque-monsieur, where the béchamel exists to tame a fierce Roquefort rather than moisten a mild gruyère, and a brasserie often slips pear and walnut inside to sweeten.
Croque-Auvergnat
The croque-monsieur rebuilt with the dairy of the Massif Central: tangy Cantal or a vein of Bleu d'Auvergne in place of the Alpine cheese, a rougher regional ham, the béchamel and the broiler kept.
Croque au Thon
The fish line on a brasserie's croque column: drained tuna folded into béchamel where the ham would go, broiled under cheese on soft square bread.
Croissant Jambon-Fromage
Croissant filled with ham and cheese; breakfast sandwich.
Croissant aux Amandes Garni
Almond croissant split and filled.
Croissant au Jambon
Croissant with ham; common café breakfast.
Crêpe Sucrée Garnie
Sweet crêpe with various fillings, folded.
Crêpe Nutella-Banane
The Paris cart crepe: thin wheat batter folded to a cone around warm Nutella and sliced banana. The batter is centuries old; the spread that made it standard shipped from Alba on April 20, 1964.
Crêpe Jambon-Fromage
Wheat crêpe with ham and cheese, folded.
Crêpe Complète
A buckwheat galette folded into a square around ham, melted Emmental, and a half-set egg, served on a flat plate with a bolée of cider; the Breton crêperie's working build.