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Crêpes Parmentier (Buckwheat Galettes with Potato, Egg, and Cheese)
5 from 24 votes

Crêpes Parmentier (Buckwheat Galettes with Potato, Egg, and Cheese)

Crêpes Parmentier are savory buckwheat galettes filled with tender boiled potatoes, rich eggs, and melted Emmental cheese. The buckwheat batter is rested and then thinned to cook delicate yet slightly crisp crêpes that serve as a sturdy wrap for the soft filling. These galettes offer a more robust, less sweet alternative to traditional dessert-style crêpes, with textural contrast between crispy edges and creamy interiors. They are traditionally enjoyed as a meal or light lunch, showcasing simple ingredients in a rich, satisfying combination.

Prep Time
10 mins
Cook Time
30 mins
Resting Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 8 (8-to-9-inch) crêpes
Calories: 409 kcal
Course: Breakfast, Brunch
Cuisine: French

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:
    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 8 (8-to-9-inch) crêpes

Amount Per Serving

Calories 409

% 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.