Crêpes Parmentier (Buckwheat Galettes with Potato, Egg, and Cheese)
User Reviews
5
Crêpes Parmentier (Buckwheat Galettes with Potato, Egg, and Cheese)
Description
The buckwheat crêpe batter blends buckwheat flour, eggs, milk, salt, and melted butter, then rests in the refrigerator for hours to hydrate and develop flavor. Before cooking, water is added to adjust the batter thickness for a thin, even layer in a hot greased skillet. The crêpes develop characteristic craters and crisp edges as they cook quickly on both sides.
The filling consists of soft, cubed boiled potatoes, a whole egg, and shredded Emmental cheese layered inside each crêpe. Once folded, the galettes are typically warmed further to melt the cheese and soften the potato filling. The result is a nuanced texture from the crispiness of the crêpe to the creamy, melty filling with mild nutty cheese and subtly sweet potato.
These savory crêpes are versatile and can be eaten alone or served with simple greens. Some variations include ham, bacon, or vegetables in the filling. Leftover crêpes freeze well when separated by parchment for future meals. Note that the use of buckwheat flour lends a distinct nutty flavor and a slightly drier texture compared to wheat crêpes, making them a traditional Breton specialty.
Ingredients
Buckwheat Crêpes (Breton Galettes):
- 1 cup buckwheat flour 120 grams
- ¾ teaspoon kosher salt
- 2 egg large
- 1 cup milk 255 grams, any type
- 1 tablespoon unsalted butter melted, 14 grams
- ¼ to ½ cup water I would recommend about 6 tablespoons, 57 grams to 113 grams
Filling per Crêpe:
- 1 egg large
- 1 to 2 ounces Emmental cheese use less for a smaller crêpe, more for a larger crêpe, shredded, ¼ to ½ cup / 30 to 55 grams, aka Swiss cheese
- 1 ½ to 2 ounces potato ½-inch dice, peeled and cubed Yukon gold or yellow, boiled in salted water until tender, ¼ to ⅓ cup / 40 to 55 grams
Instructions
To make the crêpe batter:
- Combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
To cook the crêpes:
- When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones. I find about 6 tablespoons to work well for this amount of batter.
- Preheat a crêpe pan or large non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan (a scant ⅓ cup is good for 8-to-9-inch diameter crêpes); tilt and swirl the pan as you pour the batter to ensure an even coating.
- Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. If the pan is hot enough you should yield the characteristic craters on the bottom. Flip it over and cook for another 30 seconds on the other side. Adjust the heat as necessary for even cooking.
- Transfer cooked crêpes to a plate, stacking them on top of one another, and covering with a towel. (The first crêpe may not turn out as well as the others, similarly to the first pancake in every batch). Crêpes can be stacked with wax or parchment paper in between, and refrigerated or frozen. You will yield about 8 (8-to-9-inch) crêpes.
To assemble the crêpes:
- Heat a non-stick pan over medium heat, and top with a cooked crêpe with the crater-side down. Carefully crack an egg into a small bowl, and then pour the egg onto the center of the crêpe, making sure the yolk is centered. Season the egg with salt. Sprinkle the cheese around the egg, leaving about a small border around the edges of the crêpe, then sprinkle the cubed potatoes over the cheese around the yolk.
- Lower the heat to low, and cover the pan with a lid. Cook until the cheese melts, the white of the egg is cooked through, and the bottom of the crêpe is crisp. Fold over the edges of the crêpe to make a square, and carefully slide the crêpe pocket onto a plate. (Alternatively you can slide the crêpe onto a plate first, and then fold over the edges). Serve immediately. Repeat with remaining crêpes and additional filling as desired.
Notes
- These galettes are drier and crispier at the edges compared to sweet dessert crêpes due to buckwheat flour.
- Freeze leftover crêpes flat, separated by parchment or wax paper, in a sealed container to preserve quality.
- If vegetarian, choose Swiss cheese without animal rennet for the Emmental.
- Alternative fillings include versions with ham, bacon, different cheeses, or vegetables for variety beyond traditional potato, egg, and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(8-to-9-inch) crêpes
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 295mg | 98% |
| Sodium | 384mg | 16% |
| Potassium | 304mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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