French 30 min

Crêpes au Sarrasin

Name: Crêpes au Sarrasin
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 cup buckwheat flour; ½ cup all-purpose flour; 2 large eggs; 1½ cups whole milk; ½ cup water; 2 tablespoons unsalted butter, melted; ½ teaspoon salt; 8 slices ham; 1 cup Gruyère cheese, grated; 4 large eggs (for filling); 2 tablespoons butter for the pan; Dijon mustard for serving

breakfast

Ingredientsfor 2

460

Cal

26g

Protein

42g

Carbs

20g

Fat

11 cup buckwheat flour
2½ cup all-purpose flour
32 large eggs
41½ cups whole milk
5½ cup water
62 tablespoons unsalted butter, melted
7½ teaspoon salt
88 slices ham
91 cup Gruyère cheese, grated
104 large eggs (for filling)
112 tablespoons butter for the pan
12Dijon mustard for serving

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Instructions

1
Blend buckwheat flour, all-purpose flour, eggs, milk, water, melted butter, and salt until smooth. Refrigerate the batter for at least 1 hour — this rest is essential for proper texture.
2
Heat a 10-inch crêpe pan over medium-high heat. Melt a tiny amount of butter. Pour in 3–4 tablespoons of batter and swirl immediately to coat the pan in a thin, even layer. Cook for 2 minutes until the edges curl slightly and the underside is spotted golden. Flip and cook 30 seconds.
3
To make a galette complète: place a cooked crêpe back in the pan over low heat. Sprinkle with cheese and ham. Crack an egg in the center. Fold the four sides inward to form a square, leaving the egg yolk exposed in the center. Cook 2–3 minutes until the egg white is set but the yolk is still runny.
4
Serve immediately, open-faced, with Dijon mustard on the side.