Crêpes au sarrasin et œuf

Name: Crêpes au sarrasin et œuf
Total time: 25 min
Yield: Serves 4
Cuisine: Brittany
Ingredients: 300 g (2½ cups) buckwheat flour; 100 g (¾ cup) all-purpose flour; 700 ml (3 cups) cold water; 100 ml (½ cup) whole milk; 2 eggs (for the batter); 1 tsp coarse sea salt; 8 eggs (for the filling); 300 g (10½ oz) French cooked ham; 300 g (3 cups) grated Gruyère; 100 g (7 tbsp) Breton salted butter; 1 bunch of chives; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Breton buckwheat crêpes with ham, egg and cheese

⏱ 25 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

300 g (11 oz)buckwheat flourbuckwheat
100 g (3½ oz)all-purpose flour
700 ml (3 cups)cold water
100 ml (½ cup)whole milk
2whole eggsfor the batter
1 tspcoarse sea salt
8whole eggsfor topping
300 g (11 oz)French cooked ham
300 g (11 oz)grated Gruyère
100 g (3½ oz)Breton salted butter
1bunch of chives
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

300 g (11 oz) buckwheat flour buckwheat
100 g (3½ oz) all-purpose flour
700 ml (3 cups) cold water
100 ml (½ cup) whole milk
2 whole eggs for the batter
1 tsp coarse sea salt
8 whole eggs for topping
300 g (11 oz) French cooked ham
300 g (11 oz) grated Gruyère
100 g (3½ oz) Breton salted butter
1 bunch of chives
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 crêpe griddle (bilig) or large nonstick skillet (28 cm / 11 in)

1 large mixing bowl

1 whisk or electric mixer

1 ladle

1 wooden spatula

plastic wrap 1 rozell (Breton crêpe spreader), optional

Chef’s knife

Black peppercorns

03 — Method

Buckwheat crêpes with egg (galettes complètes) are a classic of BRITTANY, made with a buckwheat batter.
Make the batter the day before: in the large bowl, mix the 300 g (2½ cups) buckwheat flour, 100 g (¾ cup + 1 tbsp) all-purpose flour and 1 tsp coarse sea salt.
Gradually whisk in the 700 ml (3 cups) cold water and 100 ml (⅓ cup + 1 tbsp) whole milk to avoid lumps. Whisk in the 2 eggs. Cover and refrigerate 24 hours.
The 24-HOUR rest is ESSENTIAL: it lets the buckwheat hydrate so the galettes are supple and don't tear.
The next day, melt 50 g (3½ tbsp) salted butter and stir it into the batter. It should be the consistency of heavy cream so it spreads easily.
Heat the crêpe griddle (bilig) or large nonstick skillet over HIGH heat. Wipe it with a little salted butter on a paper towel so the galette doesn't stick.
Pour 1 ladle of batter into the center and spread it QUICKLY with a crêpe spreader (rozell) or the back of the ladle in a circular motion, for a thin, crisp galette.
Cook 2 minutes until the batter dries and the edges lift. Crack 1 egg into the center. Add 1 folded slice of ham and a generous handful of Gruyère. Fold the 4 sides in to make a square. Cook 2 more minutes.