Savoury Buckwheat Crepe
Brittany in a pan: a nutty buckwheat galette folded into a square around ham, cheese and an egg with a proudly runny yolk. Crisp edges are the entire point, so let the pan get hot.
- Total time
- 16 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Whisk the buckwheat flour, water, one egg and the salt into a smooth, thin batter and let it stand 5 minutes while the pan heats.
Heat a 24cm non-stick pan over medium-high heat and brush with butter. Pour in half a ladle of batter, swirl to a thin round and cook 2 minutes until the edges lift and lace.
Flip, scatter over half the cheese and a slice of ham, then crack an egg into the centre.
Cook 3 to 4 minutes until the white is completely set and opaque while the yolk stays soft, covering the pan for the last minute if the white is stubborn.
Fold the four sides in to make a square that frames the yolk, slide onto a plate and repeat with the rest of the batter.
Read all that and thought “absolutely not”?
Completely fair. Savoury Buckwheat Crepe is sitting in the French kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the French kitchen
Butter, patience, and a slightly smug finish.