Savory Buckwheat Crepes
These lacy buckwheat crepes cook crisp at the edges and fold beautifully around ham, Gruyère and a fried egg.
Prep 10 min · Cook 15 min · Total 25 min · Makes about 10 crepes
Ingredients
- 150g buckwheat flour
- 100g all-purpose flour
- 7g kosher salt
- 1 large egg
- 300ml whole milk
- 325ml water
- Unsalted butter, for cooking
- Optional: fried eggs, grated Gruyère cheese, and thinly sliced ham, for filling
Directions
- In a large bowl, combine the buckwheat flour, all-purpose flour, and salt with a whisk. Pour in the egg, milk, and water, then whisk until the batter is fully blended and lightly frothy; when it pauses in the bowl, little bubbles should appear across the surface.
- Set a nonstick skillet or well-seasoned carbon steel crepe pan over high heat and melt about 1/2 tablespoon (7g) butter until it browns and just begins to smoke. Pour in only enough batter to make a thin layer across the base of the pan, about 80ml; 1/3 cup, tilting and rotating the pan so it spreads evenly. Put the pan back on the heat and cook until the underside is starting to color deeply and the surface no longer looks wet, 30 seconds to 1 minute. To confirm the color, gently lift an edge and peek underneath. Lower the heat whenever the crepe is cooking too fast.
- For filled crepes, scatter a small handful of grated Gruyère around the center while the crepe remains in the hot pan. Place a slice of ham over the cheese, then slide a fried egg onto the ham. With a thin metal spatula, taking care with a nonstick surface, fold the edges inward so the crepe becomes a rectangle and the yolk stays visible. Cook a little longer, until the underside is deeply browned and crisp, about 30 seconds. Serve it, then continue the same way with the rest of the batter, butter, and fillings.
- For crepes meant for a different use, loosen the crepe gently with a thin metal spatula, again avoiding scratches if the pan is nonstick. Turn it over and cook the other side for about 10 seconds, then move it to a plate. Repeat with the remaining batter and butter. As you cook, stack the finished crepes and cover them with a clean kitchen towel. They can wait for about 1 hour before you use them; warm them quickly in a skillet.