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Buckwheat Crepes with Egg, Ham, Cheese, and Asparagus
Buckwheat Crepes with Egg, Ham, Cheese, and Asparagus
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Savory Breton-style crepes made with buckwheat flour for a robust flavor. Perfect with ham and cheese fillings for any meal.
Ingredients:
  • For the crepe batter
  • 1 1/4 cups still water
  • 2 large eggs
  • 1 1/2 cups (180g) buckwheat flour
  • 1/4 to 1/3 cup sparkling water, plus additional sparkling water as needed
  • For the crepe filling
  • 1 teaspoon salt
  • 12 asparagus, peeled if thick
  • Approximately 2 tablespoons salted or unsalted butter
  • 4 large eggs
  • 4 ounces (2 cups) grated Gruyere cheese
  • 4 thin slices of ham, each cut or torn into 2 to 3 pieces
Instructions:
  • Prepare the crepe batter: Combine still water, eggs, and salt in a large bowl. Gradually whisk in the flour until the batter is smooth with a few bubbles appearing on the surface. Mix in sparkling water until smooth. Refrigerate covered for at least 1 hour or overnight for the flour to fully hydrate. Before using, thin the batter by adding sparkling water, one tablespoon at a time until slightly thinner than heavy cream.
  • Cook the asparagus in a large skillet by boiling 1 inch of water with salt. Boil the asparagus for about 3 minutes until tender. Transfer the cooked asparagus to a cutting board, cut the spears into thirds, saving some for garnish and using the rest for the crepe filling.
  • Heat a non-stick skillet over medium-high heat. Lightly coat the pan with butter. Add 1/2 cup of batter and swirl to cover the pan. Adjust batter thickness if needed. Cook for a few seconds until the crepe starts to set. Remove from heat.
  • Add the filling to the crepe: Crack an egg over one side of the crepe, spread the egg white gently with a spoon. Scatter 1/2 cup of cheese, lay 1 slice of ham, and 6 pieces of asparagus around the egg. Make sure the filling stays on one half of the crepe. Adjust the egg placement if needed. Fold the other side over the filling. Cook on low heat for 3 minutes until the cheese melts and the egg whites are cooked, leaving the yolk runny.
  • Gently release the crepe from the pan edges using a rubber spatula. Fold the unfilled side over the filling. Carefully transfer the crepe to a plate using a large spatula. Garnish with the reserved asparagus on top.
  • Continuously cook and fill the rest of the crepes individually with the remaining batter, eggs, ham, cheese, and asparagus. Serve immediately or keep them warm in a 200ºF oven while finishing the remaining crepes.
  • For an alternative method to prepare a classic square galette complète: In Step 4, position the egg at the center of the crepe and spread out the white as instructed. Encircle the yolk with the cheese, ham, and asparagus. Guide the yolk back to the center if it shifts to the side by creating a filling moat around it with your fingers. Once the egg is cooked and the cheese is melted, fold the crepe from all four sides towards the center to form a square with the yolk visible in the middle. Share your feedback by rating the recipe with stars below!

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