Buckwheat crepes
User Reviews
5
Buckwheat crepes
Description
This recipe yields delicate buckwheat crepes with a subtle nutty flavor from the buckwheat flour. The batter's consistency balances to resemble heavy cream, ensuring thin, even crepes. After an optional chilling period, the batter is spread thin in a hot pan greased with butter. Cooking on moderate heat until edges turn crisp and easy to lift allows flipping without tearing.
Typical fillings include grated Gruyère cheese, ham slices, and fried eggs cooked separately. Combining the crepe and fillings warm on the pan after assembly melts the cheese and lightly finishes the egg. This traditional preparation provides a satisfying balance of tender crepe, melted cheese, and savory meat, suitable for breakfast, lunch, or light dinner.
Reheating the filled crepes follows a similar gentle warming process to maintain texture while allowing fillings to meld.
Ingredients
For crepes
- ½ cup buckwheat flour
- 1 egg
- ¼ teaspoon salt
- ½ cup milk
To cook/serve
- ½ tablespoon butter approx
- 8 tablespoon gruyere cheese approx, grated
- 4 lices ham
- 1 tablespoon butter or oil, or more as needed to cook eggs
- 4 egg
Instructions
For the crepes
- Mix together the ingredients for the crepes either by hand with a whisk or with a blender. Ideally, chill the mixture, covered, overnight or at least 30 minutes.
- When ready to use, stir the batter well. The consistency should be similar to heavy cream (double cream) - if it is too thick add a little water (I needed around 2 tbsp).
- Warm a crepe pan or large skillet/frying pan (approx 12in/30cm diameter) over a medium-high heat. When warm, add the butter - it should bubble immediately but not brown.
- Pour approx ¼ cup of the crepe mixture into the warm frying pan/skillet. Do this with the pan off the heat and at the same time swirl it round the pan so it covers all of the base, as far as possible. Fill any gaps with a little extra batter.
- After a couple minutes, the top will be dry. Loosen the edge and once the edge starts to curl up and go crisp, turn the crepe over with a spatula/palette knife. Cook a couple more minutes on the other side.
- Remove to a plate with a clean dish towel on top and cover with the towel. Repeat with the rest of the batter - you should get 4 crepes.
To fill the crepes
- Prepare fillings first - grate the cheese and separate into 4 piles of 2tbsp each ready to use. Break up the ham if larger pieces. Fry the eggs in a medium-high heat skillet with butter or oil so that the whites are cooked but yolks are still soft (unless you prefer cooked more).
- Re-heat a crepe in the crepe pan/skillet over medium heat for around 30 seconds. Add the cheese in the middle, leaving, top with the ham then the egg leaving the sides without any filling (or at least not too much).
- Fold in two opposite sides over the filling but leaving the yolk of the egg visible. Fold in the two other sides so that you form a pocket. Press the sides down with a spatula to get them to hold, as far as possible, then remove from pan and serve. Repeat with rest of crepes.
Notes
- Reheating the filled crepes involves warming on the pan, similar to initial cooking, to help fillings meld without breaking the crepe.
- Flipping the filled crepe can help sides hold together but may lightly cook the filling; handle the egg yolk carefully to avoid breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 269mg | 90% |
| Sodium | 708mg | 30% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 760IU | 15% |
| Calcium | 370mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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