Savory Crêpe Recipe
A simple galette bretonne recipe, otherwise known as the buckwheat savory crêpe from Brittany, France. With ham, cheese, and egg, you simply can't go wrong.
Equipment
Ingredients
For the Crêpe
- 1 cup buckwheat flour
- 1 egg
- 45 cl of water
- pinch of salt
- 1 tablespoon of canola oil or butter to grease the pan
For the fillings
- 1 egg (1 egg per crêpe)
- 2-3 slices of ham
- 80 g of grated gruyère
Instructions
- In a bowl, mix together the flour, egg, water, and salt.
- Whisk vigorously until the batter is completely smooth and fluid.
- Let the mixture rest for at least 30 minutes in the fridge.
- Chop the ham into small pieces.
- On a hot pan that has been greased, pour in a scoopful of mixture for the first crêpe.
- Turn the crêpe over and crack an egg on it.
- Add 1/2 slice of ham and a portion grated gruyère cheese on top of the crepe.
- When the egg white is cooked, fold the sides of the pancakes towards the center.
- Repeat as many times as necessary to use up the crêpe mixture.
- Season with salt and pepper and serve.
Notes
This recipe should make around 4-6 crêpes. Please adjust quantities for additional servings.
Nutrition
Serving: 1gCalories: 265kcalCarbohydrates: 22gProtein: 20gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 136mgSodium: 544mgFiber: 3gSugar: 1g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.