Ham and Cheese Buckwheat Crepes, Galettes de Sarrasin

gruyere cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

buckwheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and less expensive.

Place the flour in a mixing bowl, make a well and add one whole egg. A good pinch of salt. Plus half the water (one cup) and mix vigorously using a whisk.

Once smooth add the other cup of water, mix well. Leave to rest one to two hours in fridge. Overnight is fine too.

Place a crepe pan or non-stick pan on medium heat and add the butter until melted. Once melted, add it to the batter and mix well.

Wipe your pan still leaving a film of fat and place on high heat. The pan needs to be very hot.

Once hot, pour in enough batter to barely cover the bottom of the pan, usually one ladle full. (If it’s too thick, add a little water)

Break an egg in the centre and spread the white with a soft spatula or by rotating the pan, do not break the yolk. Re centre the yolk.

Turn heat down to medium low. Add the ham around the yolk plus sprinkle the grated cheese. Crack some black pepper.

Fold back each side making a square leaving the centered yolk exposed. The whites should be cooked and the yolk runny. Brush with a little melted butter and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens