I first ate Buckwheat Crêpes in Quebec City, Canada, and I was taken by their incredible taste. They are fabulous, but they do not photograph well. A camera sees a flat brown circle with an egg in the middle. It misses the crisp, lacy edges and the nutty flavor of the buckwheat. It also misses the melted cheese, the salty ham and the soft yolk in every bite.
In France, this dish is called a galette complète, which means a “complete” galette. It comes from Brittany, in the northwest of France. Buckwheat arrived there in the 15th century and grew well in the region’s damp climate and poor soil. Bretons call it blé noir, or “black wheat,” because of its dark color. For a long time, a plain galette was everyday food, often dipped in soup. Ham, egg and cheese came much later, and today the complète is the classic galette.
The good news is that you do not need a trip to Brittany to enjoy one. A few simple ingredients and one hot pan are all it takes. The recipe makes about 12 crêpes, and they freeze well. Serve them for breakfast, lunch or a light dinner, with a glass of cider like they do in Brittany. These buckwheat crêpes are a simple way to bring a taste of Brittany to your table.
Ingredients
-
For the crêpes
- For the filling (for 2 crêpes)
Instructions
- Put the buckwheat flour in a bowl. Add the salt, water and eggs, and whisk well. Cover and chill the batter for 10 minutes.
- Give the batter a few brisk stirs. It should be as thick as heavy cream. If it is thicker, whisk in a tablespoon or two of water.
- Wipe the bottom of a 10-inch (25 cm) nonstick skillet or crêpe pan with a little melted butter or oil, using a crumpled paper towel. Heat the pan over medium to high heat.
- Pour 1/4 cup (60 ml) of batter into the hot pan. Lift and tilt the pan, steeply if needed, to spread the batter in an even layer.
- Cook until the underside is light golden brown, about 1 minute. Flip the crêpe, cook it 30 seconds more, then slide it onto a plate. Cook the rest of the batter the same way, stacking the crêpes. If they start to stick, wipe the pan with a little more butter or oil.
- Keep 2 crêpes for the filling. Wrap the rest and keep them in the fridge for up to 2 days, or freeze them.
- Melt a little butter in a skillet with a lid over medium heat. When the butter foams, put one crêpe in the pan with the side that has the larger bubbles facing up.
- Lay 1 slice of ham in the center of the crêpe. Sprinkle half of the cheese over the ham.
- Crack an egg into the center. Gently spread the white a little with the back of a fork so the egg cooks evenly. Be careful not to break the yolk.
- Cover the skillet and cook until the egg white is set but the yolk is still runny, or until the egg is done the way you like it.
- Remove the lid and slide the crêpe onto a warm dinner plate.
- Make the second crêpe the same way. Season with salt and black pepper and serve.
Notes
The first crêpe or two often do not come out right, so the recipe makes a couple of extra ones for practice.