Buckwheat Crêpes with Ham and Egg — Crêpes Salées Jambon-Fromage
The Breton brunch classic, thin buckwheat-flecked crêpes folded around Paris ham, Gruyère and a sunny-side egg with chives.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk plain flour, buckwheat flour, and 0.5 tsp salt in a bowl. Make a well, whisk in 1 egg and half the milk until smooth, gradually whisk in remaining milk and 30g melted butter until thin cream consistency. Cover and rest 30 minutes at room temperature.
Fry 1
Heat a 24cm non-stick pan over medium-high heat, add 1 tsp butter and swirl to coat. Pour in 80ml batter, tilt to cover base thinly. Cook 1-2 minutes until edges lift and underside is lacy golden, flip, cook 30 seconds. Slide onto a plate. Repeat once more with remaining batter and 1 tsp butter, stacking with parchment between each. (You will make 2 crêpes total.).
Build
Return pan to medium heat, lay one crêpe in and brush with 1 tsp Dijon mustard. Scatter half the Gruyère, top with folded ham, scatter remaining Gruyère. Cook 2 minutes until cheese melts through, fold all four edges in to form a square envelope with filling exposed in centre. Slide onto a warm plate. Repeat with second crêpe, remaining mustard, ham, and Gruyère.
Fry 2
While the second crêpe cooks, melt 16g butter in a small pan over medium heat. Crack in the remaining egg and fry 2-3 minutes until white is set and yolk remains runny.
Plate
Lay fried egg in the exposed centre square of one crêpe. Whisk olive oil, lemon juice, and a pinch of salt, toss with mixed leaves. Scatter chives, parsley, salt, and pepper over both crêpes. Serve with dressed leaves alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.