This week’s Cook the Book Fridays recipe is Buckwheat Crepes with Ham, Cheese, and Egg. Yes, please!
Is there a more quintessentially French food than crepes? I think not. I am personally a sucker for the sweet variety sold in the streets of Paris, my favorite filling being a sprinkling of sugar and a douse of lemon juice… Simple, delicious.
But this week we are making the savory version, and if we want to get all fussy about the vocabulary, we are actually making galettes, a.k.a. crepes made with buckwheat flour. I’m one who often makes my breakfast pancakes with half white and half buckwheat flour, so this recipe is right up my alley.
It would seem that my crepe making skills are a tad rusty, because it took me at least 4 or 5 tries to start turning out decent crepes. Luckily the recipe made more batter than we needed for our dinner. But once I had a few good ones the rest of this recipe came together very quickly with the simple addition of ham, cheese, and a simple egg.
As suspected, this was delicious and we both loved it. Not just that, but I realized that we generally have all of these ingredients on hand, so I will be keeping this in mind for next time the stores run low and I have no idea what to make for dinner.