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Le Chaudron recipe
Crêpes sarrasin garniture légère
Light buckwheat crêpes with ham, egg and cheese
⏱ 25 minServes 4Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 g (5 oz)buckwheat flour
400 ml (1⅔ cups)water
1egg
1 pinchsalt- 4eggsfor filling
100 g (3½ oz)lean cooked ham
60 g (2 oz)grated reduced-fat cheese
1 tspoil
- 150 g (5 oz) buckwheat flour
- 400 ml (1⅔ cups) water
- 1 egg
- 1 pinch salt
- 4 eggs for filling
- 100 g (3½ oz) lean cooked ham
- 60 g (2 oz) grated reduced-fat cheese
- 1 tsp oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a large bowl, mix the buckwheat flour with the salt. Make a well and crack in the egg.
- Gradually whisk in the cold water, working from the center outward to avoid lumps.
- Whisk until smooth and pourable. Cover and rest for at least 1 hour (ideally 2).
- Heat a crêpe pan over medium heat and wipe with an oiled paper towel.
- Pour a ladle of batter into the center and spread thinly with a crêpe spreader or by tilting the pan.
- Cook for 1 minute until the edges lift. Crack an egg into the center and add a slice of ham and some cheese.
- Fold the 4 sides in to make a square, leaving the yolk showing. Cook over low heat for 2 minutes until the egg sets.
- Slide onto a plate and serve right away. Repeat to make 4, oiling the pan lightly each time.
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