How to Make Crêpes and Galettes from La Crêperie de Paris, Epcot

Add 1/2 cup buckwheat flour, 1/4 teaspoon salt, 1/4 cup cream, and 1 egg to a stand mixer and mix until smooth.

Cover the mixture with a towel and let it rest for half an hour.

Prepare caramel puree by combining 1/2 cup sugar and 1/4 cup water in a saucepan and simmer for 8-10 minutes while stirring consistently.

After 6-8 minutes, the mixture should turn light brown; strain it into a bowl.

For the regular crepes, mix 1/2 cup flour, 1/4 teaspoon salt, 1/2 cup cream, 2 1/2 tablespoons water, and 1 egg until smooth.

Cook the crepes in a non-stick pan, flipping after 20 seconds.

Cook an egg and shred some ham.

Add Dubliner cheese on top of the egg, season with tarragon, salt, and pepper, then fold and enjoy.

Equipment Needed

Spice Level:

Dietary