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buckwheat crepes with ham, cheese and egg

This recipe is another gleaned from The Heart of the Artichoke by David Tanis. He recommends it as a light lunch or as a first course, but Jordan and I had it for dinner without complaint. This crepe is actually sublime. It is simple, but hits on all the right notes. It is cheesy, smokey and slightly sweet from the ham, and earthy from the buckwheat—heavenly. We balanced out that goodness with this cauliflower soup and green beans.

Don’t be afraid of making these crepes if you’ve never made crepes before (or never made crepes with success before). This batter is quite robust and the crepes are really easy to flip. Just do yourself a favor and use a non-stick pan. The recipe below makes four to six 10-inch crepes, more than enough for 2 people.

Buckwheat Crepes with Ham, Cheese and Egg, adapted from The Heart of the Artichoke by David Tanis
1/2 cup buckwheat flour
1/4 cup all-purpose flour
1 egg
1 1/4 cups milk
1/2 salt
2 T honey
2 slices of good ham per crepe
1/4 cup grated gruyère cheese per crepe
1 egg per crepe

Whisk together the flours, egg, milk, salt and honey. Put in the refrigerator for at least an hour.

Preheat the oven to 400 degrees.

Heat a non-stick pan over medium-high heat. Quickly ladle in 1/3 cup batter. Swirl the pan to spread out the batter. Let the crepe brown on one side, about 3 minutes, and flip using a spatula or carefully with your fingers. Remove the crepe from the pan and set aside. Cook the remaining crepes.

To fill the crepes, lay each one top side down on a baking sheet. Make a ham and cheese barrier around the edges to contain the egg. Crack the egg into a small mug. Gently pour the egg into the center of the crepe and sprinkle with salt and pepper.

Bake until the egg whites are white and the cheese is melted. A runny yolk is ideal. Serve immediately.

You can also prepare these crepes without the egg—a ham and cheese sandwich variation—which is just as good. To fill the crepes, sprinkle one side of the crepe with cheese and ham and then fold the crepe over to make a half-moon. Brush with a little melted butter.  Warm for a few minutes in the 400 degree oven, until the cheese is melted and the crepe is crispy.

-Emily

By The Answer is Always Pork

Cooking and Eating in San Francisco

4 replies on “buckwheat crepes with ham, cheese and egg”

I’ve been wanting to make this menu for some time. It looks really great for this time of year too, somehow. It also makes me think of travelling in Paris which is always a plus!

too funny–I just saw this post again came to comment, and I see that I already have. I still haven’t made it (but I’d better soon while it’s still winter) but stil want to. we are food kindred spirits!

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