Buckwheat Crepes: A French Twist on Breakfast Classics
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Rise and Shine with Ham, Egg, and Cheese Buckwheat Crepes
Buckwheat crepes, also known as galettes, are a traditional dish from the Brittany region of France.
These crepes are made with buckwheat flour, which gives them a nutty flavor and a unique texture.
Buckwheat is also gluten-free, making this recipe a great option for people with gluten intolerance or celiac disease.
This versatile dish can be filled with a variety of ingredients, both sweet and savory.
One popular savory filling for buckwheat crepes is a combination of egg, ham, and cheese. This filling provides a satisfying and hearty meal that can be enjoyed for breakfast, lunch, or dinner.
The ham adds saltiness and flavor, while the cheese provides richness and a creamy texture.
The egg is the star of the dish, adding protein and richness to the crepe.
Making buckwheat crepes can seem intimidating at first, but with a little practice, they are relatively easy to prepare. The batter is made by mixing buckwheat flour with water, eggs, and salt.
The batter is then left to rest for a few hours to allow the flavors to develop.
When ready to cook, a ladleful of the batter is poured onto a hot skillet and spread out to form a thin crepe.
The crepe is cooked for a few minutes on each side until golden brown.
Once the crepes are cooked, they can be filled with the ham, egg, and cheese mixture. The filling is placed in the center of the crepe, and the sides are folded over to create a pocket.
The crepes can be served hot, warm, or cold, making them a great option for meal prep or on-the-go meals.
Overall, Buckwheat Crepes with Egg, Ham and Cheese is a delicious and satisfying meal that can be enjoyed any time of day.
- 1 cup buckwheat flour
- 1 1/2 cups water
- 2 eggs
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup cooked ham, diced
- 4 eggs
- 1/2 cup grated cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- In a large mixing bowl, whisk together the buckwheat flour, water, eggs, and salt until a smooth batter is formed. Cover the bowl and refrigerate for at least 2 hours, or overnight.
- Heat a non-stick skillet over medium-high heat. Melt a small amount of butter in the skillet.
- Using a ladle, pour a small amount of batter into the skillet and swirl it around to form a thin crepe. Cook for 2-3 minutes on each side, until golden brown. Repeat with remaining batter, adding butter as needed to prevent sticking.
- In a separate skillet, cook the diced ham until slightly browned. Remove from skillet and set aside.
- Crack the eggs into the same skillet and cook to your desired doneness. Season with salt and pepper.
- To assemble, place a crepe on a plate. Add a spoonful of the cooked ham and top with a cooked egg. Sprinkle grated cheese on top and fold the crepe in half. Repeat with remaining crepes and filling.
- Serve immediately, garnished with chopped fresh parsley if desired.
Enjoy your delicious Buckwheat Crepes with Egg, Ham, and Cheese!
Enjoy this easy video tutorial about Buckwheat Crepes
Source: Ethan Chlebowski
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