Savory Buckwheat Crêpes Complete
Ingredients
- 250 gBuckwheat flour
- 5 pcEgg (one for the batter, four for filling)
- 500 mlWhole milk
- 1 pinchGray sea salt
- 40 gSalted butter (for cooking)
- 4 pcHam (sliced)
- 150 gEmmental cheese (grated)
Method
A buckwheat crepe with lacy, crispy edges and the aroma of browned butter. At its center, a sunny-side-up egg with a runny yolk, ham, and melted cheese.
- 1
In a mixing bowl, whisk the buckwheat flour with salt, one egg, and whole milk. Pour the liquid gradually to avoid lumps. The batter should coat the ladle without being too thick.
- 2
Let the batter rest at room temperature. This is the key step for the buckwheat to hydrate so the crepe doesn't tear during cooking.
- 3
Heat a pan with a knob of salted butter. When the butter sizzles, pour a ladle of batter and tilt the pan to spread it. Let it brown until the edges lift on their own.
- 4
Crack an egg in the center of the crepe. Place the ham around the yolk and sprinkle the grated emmental. The egg white should slowly set from the heat.
- 5
Fold the four edges of the crepe toward the center, leaving the yolk visible. Rub a final piece of butter over the edges to make them shine and serve immediately.
Frequently asked questions
How do you get this dish right?
- The pan must be smoking hot before pouring the batter to create the characteristic 'lace' edges.
- If the batter is too thick after resting, loosen it with a splash of mineral water.
- Use salted butter; it provides the essential nutty flavor that complements buckwheat.
How long does this dish keep?
The batter keeps for 48 hours in the fridge. Cooked crepes can be stacked and reheated in a pan with a bit of butter.
