| Prep Time ⇒ | 15 mins |
| Cook Time ⇒ | 30 mins |
| Protein ⇒ | 65g |
| Fat ⇒ | 40g |
| Carbs ⇒ | 36g |
Buckwheat Crepes with Egg, Ham, Cheese, and Asparagus: A Savory Delight
Buckwheat flour infuses these Breton-style crepes with a hearty, earthy flavor that’s both distinctive and satisfying. Perfectly complemented by savory fillings like ham and cheese, these crepes are versatile enough for breakfast, lunch, or dinner.
My introduction to buckwheat crepes was at the renowned Breizh Café in Paris, famed for its authentic Breton cuisine. The simple batter—consisting solely of eggs, buckwheat flour, water, and salt—yields a delicate, thin Delicious Buckwheat Crepes with beautifully crisps, lacy edges. While the classic Galette Complète is a favorite, featuring ham, cheese, and a sunny-side-up egg, I’ve added a modern twist with fresh asparagus. For convenience, these crepes are made in a half-moon shape, though traditionalists can opt for the classic square version with the instructions provided at the end.
A Simple, Make-Ahead Crepe Batter
Crepe batter is traditionally a blend of flour, eggs, water or milk, and a touch of salt, with no leavening agents involved. This results in a thin, fluid batter that spreads easily across a hot pan. To enhance the texture, a splash of sparkling water is added, creating a light, airy consistency.
Making the batter is straightforward: whisk the ingredients together, let it rest for an hour to fully hydrate the flour, and it’s ready to use. The batter’s consistency should be slightly thinner than heavy cream. Buckwheat flour gives these crepes their distinctive flavor and makes them gluten-free, offering a nutritious alternative to traditional wheat-based crepes.
Buckwheat Flour: A Gluten-Free Alternative
Contrary to its name, buckwheat isn’t a grain but a seed from an herb related to rhubarb. It’s been a staple in Brittany since the Middle Ages, thriving in nutrient-poor soil without the need for pesticides or fertilizers. Buckwheat flour is available in both dark and light varieties; I prefer the lighter flour for its more appealing appearance in home cooking.
Creative Fillings
Feel free to get creative with your fillings. While the classic Galette Complète is always a hit, other delicious options include:
- Cooked spinach and goat cheese
- Smoked salmon with whipped cream cheese and chives
- Mixed seafood in a curry sauce
Let your taste and imagination guide you—crepes are as versatile as your culinary preferences allow.
Tips for Perfect Crepes :
- Whisk Well: Ensure the batter is lump-free and slightly thinner than heavy cream.
- Rest the Batter: Allow the batter to rest for at least an hour, or up to two days in the refrigerator, to ensure it thickens properly.
- Prep Fillings: Have all your filling ingredients prepared and ready before you start cooking.
- Pan Preparation: Use a non-stick skillet and lightly coat it with butter. Heat the pan over medium-high, then adjust the temperature as needed.
- Test the Batter: If the batter is too thick, thin it with additional water. A small test crepe can help gauge the right consistency.
- Ladle for Consistency: Use a ladle or measuring cup to pour the batter, ensuring a uniform layer.
- Spatula Use: Employ a silicone spatula to gently loosen and fold the crepe.
Ingredients :
For the Crepe Batter:
- 1 1/4 cups still water
- 2 large eggs
- 1/2 teaspoon salt
- 1 1/2 cups (180g) buckwheat flour
- 1/4 to 1/3 cup sparkling water, plus additional if needed
For the Crepe Filling:
- 1 teaspoon salt
- 12 asparagus spears, peeled if thick
- Approximately 2 tablespoons butter, salted or unsalted
- 4 large eggs
- 4 ounces (2 cups) grated Gruyère cheese
- 4 slices ham, each cut or torn into 2-3 pieces
Directions :
- Prepare the Crepe Batter: In a large bowl, whisk together the still water, eggs, and salt. Gradually incorporate the flour, whisking until smooth and slightly bubbly. Mix in the sparkling water until the batter is well combined. Cover and refrigerate for at least 1 hour or overnight. If the batter thickens, adjust with additional sparkling water until it’s slightly thinner than heavy cream.
- Cook the Asparagus: Boil 1 inch of water with salt in a large skillet. Add the asparagus and cook until tender, about 3 minutes. Transfer to a cutting board, cut into thirds, and set aside some for garnish. Use the rest for the crepe filling.
- Cook the First Crepe: Heat a 10 to 12-inch non-stick skillet over medium-high heat. Lightly coat with butter using the end of a stick or a brush. Pour 1/2 cup of batter into the pan, tilting to cover the surface thinly. If needed, adjust the batter’s thickness with water. Cook until the edges start to set, then remove from heat.
- Add the Filling: Crack an egg onto one side of the crepe, spreading the white with the back of a spoon. Sprinkle 1/2 cup of cheese around the egg and place ham pieces and about 6 asparagus pieces on top. Fold the other side of the crepe over the filling. Return to low heat and cook for about 3 minutes, until the cheese melts and the egg white is set, leaving the yolk soft.
- Fold the Crepe: Use a flexible spatula to loosen the crepe’s edges. Fold the unfilled side over the filling and transfer to a plate. Garnish with reserved asparagus.
- Cook Remaining Crepes: Repeat with the remaining batter, eggs, ham, cheese, and asparagus. Serve immediately or keep warm in a 200ºF oven while preparing additional crepes.
- Traditional Square Galette Complète (Alternative Method): Follow the same steps, but place the egg in the center of the crepe. Surround with cheese, ham, and asparagus. Fold all four sides towards the center to create a square, with the yolk peeking out in the middle.
Enjoy your delicious buckwheat crepes, whether you’re savoring them for breakfast, brunch, or dinner!
Flavorful Ingredients
The star ingredient in buckwheat crepes is, of course, buckwheat flour. This whole grain flour has a rich, nutty flavor and is high in fiber, protein, and essential minerals like magnesium and manganese. To prepare the batter, simply mix buckwheat flour with water and eggs (or a flaxseed mixture for a vegan option), along with a pinch of salt. The result is a smooth, pourable batter that cooks up into delicate, lacy crepes.
These crepes can be filled with a variety of ingredients. For savory options, consider sautéed vegetables, cheese, or smoked salmon. For a sweet treat, try fresh fruits, yogurt, or a drizzle of honey or maple syrup. The possibilities are endless, allowing you to customize each crepe to suit your taste preferences.
Health Benefits
Buckwheat is often hailed as a superfood due to its impressive nutritional profile. It is rich in antioxidants, which help combat oxidative stress in the body, and has been linked to improved heart health. Additionally, buckwheat is a good source of plant-based protein, making it an excellent choice for vegetarians and those looking to incorporate more nutrient-dense foods into their diet.
Unlike refined wheat flour, buckwheat flour has a lower glycemic index, which means it can help regulate blood sugar levels and keep you feeling fuller for longer. This makes buckwheat crepes a smart option for anyone aiming to maintain balanced energy throughout the day.
Easy Preparation
Making buckwheat crepes at home is quick and straightforward. After preparing the batter, simply heat a non-stick skillet and pour in a thin layer of the batter. Cook until the edges start to lift and the crepe is lightly browned, then flip and cook the other side. Serve them warm with your favorite fillings for a delicious and satisfying meal.
If you’d like to learn more about the health benefits of buckwheat, click here for detailed information on its nutritional properties.
For more healthy and delicious recipes, be sure to visit Hearty Recipes for a wide range of options that will inspire your cooking adventures.