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The key to these beautiful, savory crepes is, surprisingly, humble buckwheat flour.

BUCKWHEAT EGG AND CHEESE CREPE
Servings:

serving timeAbout 10 crepes

Ingredients

  • 2 large eggs

  • 1 1/3 cups whole milk

  • 1 cup buckwheat flour

  • 2 tablespoons mayonnaise

  • 1/2 stick butter

  • 10 slices ham

  • 10 slices Swiss cheese

Instructions

  1. In a blender, add eggs, flour, milk and mayo and blend until smooth.

  2. Heat a saute pan over high heat. Using a paper towel, spread 1/2 tablespoon of butter evenly all over the pan.

  3. With the blender canister in your right hand and the saute pan in your left hand, lift the pan from the cooking surface and pour about 1/4 cup of batter into the hot pan while slowly rotating the pan to allow gravity to move the batter to all sides of the pan evenly. Return to flame and cook for 20 to 30 seconds.

  4. Flip the crepe over. In the upper right side of the crepe add a slice of ham and a slice of cheese. Lift the bottom half of the crepe and fold it up. Cook for about 30 seconds, then flip the whole thing over until cheese is melted.

  5. Repeat with remaining batter and filling. Batter will keep about 4 days, refrigerated.

BUCKWHEAT EGG AND CHEESE CREPE
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Transcript

- Guys, today we're gonna make a savory crêpe. The key to making a really beautiful one is buckwheat flour. It's gluten free. This looks robust, gorgeous, and textured. I like it. We start with two eggs. One. Two. This might... This might seem a little bit weird, but I think mayo works really really well in the place of melted butter. So just a little bit like that and here's some whole milk. These are the wet ingredients, just mix 'em up. Wonderful. Buckwheat flour, here we go. Buckwheat flour is gluten free, it's dark, it's textured, it's what the French traditionally make a savory crêpe with, and what I'm showing you here is sort of just how it's a very thin batter, but it's still holding. Even though it looks very thin, it's got body and texture to it, okay? Crêpe pan. You wanna know a little secret about crêpes? The first one is always a disater. Ladle. Rubber spatula. Knife. Butter. Pan. Paper towel. Take less batter than you think and just kinda do this. It's like 20 seconds to 30 seconds and then you just wanna.. Okay? Not bad. Not bad. Take half a ham, some queso, like this, fold it in half like that. It's a beautiful thing. Flip it over. Okay. Let's see if we can do it again. Every time I stir the batter just a little bit just to make sure that it's homogenous, okay? Here we go. Uh oh. Now, if there's too much, you can literally do this, and if you miss a spot, this works. I know it seems crazy, oh. Ham. Cheese. Give it a little push down. That was almost a disaster, but we caught it, it's okay. So, that's it really, guys. You can make these in advance. They're delicious. They're quick to make. They're fun to make and it's engaging as a cooking thing because you're constantly adjusting the temperature of your pan and having to release things that are sticking. You have to pan toss. It's good for the mind. It's like yoga in the kitchen. Look at this. It's really... Oh my goodness. Someone stop me, that is not safe for work. So simple.