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.
Ha (yes, I get fussy with vocabulary!) My crêpe-galette making skills were very rusty and it took me many attempts to get it right. Now I have a big bag of that flour and I’m determined to master it over the summer 😉 These are SO good and easy!
Yum! Looks simple and lovely. Your plate is beautiful, too.
Lemon and sugar is also my fav. My youngest tried this with lemon and sugar and it was not working for the galettes. I loved this and will make again for lunch.
These were a bit of trouble but, definitely worth it. Yours look delicious. Glad you enjoyed them.
These are perfect crêpes. I couldn’t get over your beautiful plate. A good-lookiing picture together. Did you put white flour in your crêpes?
Your crepe looks so perfect. I never worked with buckwheat before but find it interesting.
Did you use 1/2 white flour and 1/2 buckwheat flour? Your crepes look much lighter than mine. Do you remember making Dorie’s blinis? I just don’t think to incorporate buckwheat flour into my baking but you’ve inspired me to go 1/2 and 1/2. I saw a recipe for a buckwheat flour fruit tart which I plan to try. “Have flour, must utilize” is my motto. Molly Wizenberg (Orangette) has a great suggestion for buckwheat flour waffles. Your crepe looks beautiful with your dishes.
those blinis are one of my fave recipes from AmFT!
No, for this one I stuck to the recipe and used 100% buckwheat flour. It appears that mine does look a bit lighter though than many of the others.
I agree that adding a little buckwheat flour to pancakes or baked goods makes them more delicious. I’ve often had some on hand even before I needed to accommodate a gluten-free eater.
You got some gorgeous galettes in the end! I think I was lucky – my first one was a bust, the second was serviceable, and the rest turned out perfectly. It was the egg and the folding that challenged me this time.
Your galettes look fabulous!! I went with the 100% buckwheat flour – but probably would work better with a blend. Fun to make – not sure that I’ll be making them again, but yummy. So happy you enjoyed them!!
They look great. Don’t you love when you discover a new meal that can be on this list of what I call “Emergency Food” (what to eat when the cupboard seems bare)?
Wow! Your galettes look perfect! Mine are never so round and so large! Great job!
Dang, your galettes are gorgeous! I think also your flour was lighter than mine. I’ve made Dorie’s buckwheat blinis several times over the years, and those use a mix of buckwheat and wheat flours. Love, love, love those. These? As you know, Rose, not so much. And, on another note, thanks for that great suggestion for 5th Fridays! We’re going to do it starting in September! 🙂
Your crepes look great- I guess not too rusty- like riding a bike! And I love the plate- so beautiful
You are not alone… I think we had three bad ones before we got it right.
Your crepe looks great! I loved the way they taste too. I definitely see more of these in my future! Gorgeous plate too!