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 eggs 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 three times more with remaining batter and butter (about 1 tsp per crêpe), stacking with parchment between each. You will make 4 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. Transfer to a warm plate. Repeat with second crêpe, mustard, ham, and remaining Gruyère.
Fry 2
While each crêpe cooks, melt 8g butter in a small pan over medium heat. Crack in one egg and fry 2-3 minutes until white is set and yolk remains runny. Repeat for second egg.
Plate
Slide each filled crêpe onto a warm plate, lay fried egg in the exposed centre square. Whisk olive oil, lemon juice, and a pinch of salt, toss with mixed leaves. Scatter chives, parsley, and pepper over each crêpe. Serve with dressed leaves alongside.
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