Description
Ina Garten’s buckwheat crepes showcase French culinary elegance with delicate, nutty flavors. Crisp edges and versatile fillings make these crepes a delightful choice for breakfast, brunch, or a sophisticated light meal you’ll savor.
Ingredients
Scale
- 8 extra-large eggs, divided
- 225–280 g / 8-10 oz Gruyère cheese, grated (about 3 cups)
- 6 large slices Black Forest ham
- 240 ml / 1 cup whole milk
- 90 g / ¾ cup whole-grain buckwheat flour (Bob’s Red Mill)
- 30 g / ¼ cup all-purpose flour
- 1.5 tsps kosher salt
- 0.5 tsp freshly ground black pepper
- 15 g / 1 tbsp unsalted butter, melted
- 60 g / 4 tbsps (½ stick) unsalted butter, divided
- 120 ml / ½ cup crème fraîche, whisked with 15 ml / 1 tbsp milk
- 1 tbsp minced fresh parsley
Instructions
- Batter Preparation: Blend milk, melted butter, eggs, buckwheat flour, all-purpose flour, and salt in a blender until silky smooth. Refrigerate for 3 hours to develop complex flavors and allow ingredients to harmonize.
- Batter Refinement: Incorporate water into chilled batter and blend briefly to restore optimal consistency just before cooking.
- Pan Setup: Heat a nonstick crêpe pan over medium flame. Distribute butter evenly using a paper towel to create a perfect nonstick surface.
- Crepe Crafting: Pour batter into pan, rotating to create a gossamer-thin layer. Cook for 1½ to 2 minutes until surface sets, avoiding flipping. Transfer delicate crepes to a parchment-lined sheet pan.
- Filling Assembly: Layer each crepe with a slice of ham and generous portion of Gruyère cheese, arranging two crepes per sheet pan.
- Egg Preparation: In a sauté pan, fry eggs in remaining butter until whites solidify while maintaining a luxurious runny yolk. Carefully position one egg atop each crepe.
- Final Baking: Season eggs with salt and pepper. Slide sheet pans into a preheated 180°C / 350°F oven for 5 minutes, allowing cheese to melt and turn golden.
- Plating: Fold crepe edges towards the center, creating an elegant parcel that showcases the vibrant egg yolk. Finish with a drizzle of crème fraîche and a sprinkle of freshly chopped parsley for a visually stunning presentation.
Notes
- Chill Batter Completely: Refrigerate for at least 3 hours to develop rich, complex flavors and improve crepe texture, allowing gluten to relax and ingredients to blend harmoniously.
- Master Pan Technique: Use a nonstick crepe pan and distribute butter evenly with a paper towel to prevent sticking and achieve a perfectly thin, golden crepe surface.
- Egg Precision Matters: Cook eggs gently to maintain a runny yolk, ensuring a luxurious, creamy texture that complements the savory buckwheat crepe.
- Serve Immediately: Present crepes hot from the oven to enjoy melted cheese, crisp edges, and the perfect balance of flavors at their peak deliciousness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 300 mg