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Le Chaudron recipe
Crêpes de sarrasin œuf-jambon
Buckwheat crêpes with egg and ham
⏱ 25 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
100 g (3½ oz)buckwheat flour
250 ml (1 cup)unsweetened almond milk
1eggfor the batter- 2eggsfor topping
2 slicesbayonne ham
1 tspoil
1 pinchsalt
- 100 g (3½ oz) buckwheat flour
- 250 ml (1 cup) unsweetened almond milk
- 1 egg for the batter
- 2 eggs for topping
- 2 slices bayonne ham
- 1 tsp oil
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the buckwheat flour in a bowl, make a well and crack in one egg with a pinch of salt.
- Gradually whisk in the almond milk until the batter is thin and lump-free.
- Let the batter rest about 10 minutes, then lightly oil a hot skillet.
- Pour in a ladle of batter, swirl to spread, and cook the crêpe 2 min per side.
- Crack an egg into the center of each crêpe, add a slice of ham and fold the edges toward the middle.
- Cook 2 more min until the white sets, then serve hot right away on two plates.
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