Buckwheat flour gives these thin crepes a nutty flavor and a darker color than wheat-only crepes. Resting the batter helps it spread smoothly in the pan. Each serving gets an egg, ham, and cheese filling; the egg is cooked until the white is fully set.
Serves: 4
Prep: 15 minutes, plus 30 minutes resting
Cook: 25 minutes
Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup water
- 1/4 teaspoon fine salt
- 2 tablespoons melted butter, plus more for the pan
- 4 large eggs, for filling
- 4 thin slices cooked ham
- 1 cup shredded Gruyère or Swiss cheese
- Black pepper, to taste
Method
- Whisk the buckwheat flour, all-purpose flour, two eggs, milk, water, salt, and melted butter until smooth. Cover and rest in the refrigerator for 30 minutes.
- Stir the batter. If it is thicker than heavy cream, whisk in water 1 tablespoon at a time.
- Warm a 9-inch nonstick skillet over medium heat and brush lightly with butter. Pour in about 1/4 cup batter and immediately swirl to coat the base.
- Cook for about 1 minute, until the top looks dry and the edges lift. Flip and cook for 20 seconds. Repeat with remaining batter.
- For each filled crepe, return one crepe to the pan. Add ham and cheese, crack an egg into the center, and fold the four edges inward to make a square.
- Cover and cook over low heat until the cheese melts and the egg white is set. Season with pepper and serve warm.
Variations
Use sautéed mushrooms instead of ham, or substitute cheddar for Gruyère. If the crepe tears, use it as the first test crepe and adjust the pan heat or batter consistency.
Storage and reheating
Refrigerate plain crepes between sheets of parchment in a covered container for up to 3 days. Reheat briefly in a skillet, then fill with freshly cooked eggs and ham.
The breakfast prep guide and grocery list for breakfast staples can help stage ingredients. Save the shopping list in the Lucru Home grocery list.
