Description
Ina Garten’s buckwheat crepes showcase French culinary elegance with delicate, nutty flavors. Delightful, thin pancakes combine rustic charm and sophisticated technique, promising a memorable breakfast or elegant dessert experience for curious cooks.
Ingredients
Scale
Main Ingredients:
- 8 extra-large eggs, divided
- 225–280 g / 8-10 oz grated Gruyère cheese (about 3 cups)
- 6 large slices Black Forest ham
Flour and Base Ingredients:
- 90 g / ¾ cup whole-grain buckwheat flour (such as Bob’s Red Mill)
- 30 g / ¼ cup all-purpose flour
- 240 ml / 1 cup whole milk
Seasoning and Additional Ingredients:
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 15 g / 1 tablespoon unsalted butter, melted
- 60 g / 4 tablespoons (½ stick) unsalted butter, divided
- 120 ml / ½ cup crème fraîche, whisked with 15 ml / 1 tablespoon milk
- 1 tablespoon minced fresh parsley
Instructions
- Craft the batter by combining milk, melted butter, eggs, buckwheat flour, all-purpose flour, and salt in a blender. Pulse for approximately 30 seconds until achieving a silky, homogeneous texture. Chill the mixture in the refrigerator for a minimum of 3 hours, allowing flavors to meld and develop.
- Prior to cooking, incorporate water into the chilled batter and blend once more to ensure optimal consistency and smoothness.
- Position oven racks evenly and preheat to 180°C / 350°F, creating an ideal environment for final preparation.
- Select a nonstick crêpe pan and melt butter over medium heat. Distribute butter evenly using a paper towel. Pour batter into the pan, tilting to create a thin, uniform layer. Cook for 1½ to 2 minutes until the surface appears set, avoiding flipping.
- Transfer each delicate crêpe to a parchment-lined sheet pan. Systematically layer a slice of ham and generous portion of Gruyère cheese across the crêpes, arranging two crêpes per sheet pan.
- Meanwhile, prepare eggs in a sauté pan with remaining butter. Gently fry until egg whites solidify while maintaining a luscious, runny yolk. Carefully position one egg atop each crêpe.
- Season the eggs with salt and pepper, then slide the sheet pans into the preheated oven. Bake for approximately 5 minutes, allowing the cheese to melt and become gloriously golden.
- To serve, elegantly fold crêpe edges towards the center, creating a delicate parcel that showcases the vibrant egg yolk. Drizzle with crème fraîche and garnish with freshly chopped parsley, presenting a visually stunning and delectable dish.
Notes
- Cold batter creates a smoother texture, allowing gluten to relax and preventing tough crêpes.
- Gentle cooking prevents egg scrambling, maintaining a delicate, creamy consistency.
- Nonstick surfaces guarantee seamless crêpe release without tearing or breaking.
- Single-side cooking preserves the delicate texture, making folding effortless and elegant.
- Immediate folding while warm ensures melted cheese and perfect crêpe flexibility.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 crêpe (10-inch)
- Calories: 140
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 105 mg