Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Buckwheat Crepes With Ham and Cheese
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- Level: Easy
- Total: 1 hr 35 min
- Active: 1 hr 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 547
- Total Fat
- 37 g
- Saturated Fat
- 15 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 29 g
- Cholesterol
- 288 mg
- Sodium
- 986 mg
We love the versatility of crepes, which is enjoyed as both a dessert and a street food in France and other parts of the world. Though most crepes are now made with white flour, back in the 13th century buckwheat was the main ingredient. Using it in this recipe give the crepes a richer, nuttier flavor that nicely complements the rich egg-cheese-and-ham filling.
- Level: Easy
- Total: 1 hr 35 min
- Active: 1 hr 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 547
- Total Fat
- 37 g
- Saturated Fat
- 15 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 29 g
- Cholesterol
- 288 mg
- Sodium
- 986 mg
Ingredients
For the Crepes:
For the Filling:
Directions
- Make the crepes: Whisk together both flours and the salt in a large bowl. In another large bowl, whisk together the egg, milk and water. Whisk the wet ingredients into the dry ingredients until smooth. Cover and let stand at room temperature for 30 minutes.
- Line a large plate with paper towels. Heat the butter in a large nonstick skillet over medium-high heat. Slide the skillet off the heat and, using a 4-ounce ladle, spoon some of the batter into the center, spreading it into a thin layer with the bottom of the ladle. Cook until the bottom of the crêpe is browned and the top is set and dry, 3 to 4 minutes; flip and cook 2 more minutes. Transfer to the paper towel–lined plate. Repeat with the remaining batter, wiping the browned butter from the skillet and adding fresh butter as needed. (The crepes can be made a day in advance; stack, wrap in plastic wrap and refrigerate.)
- Make the filling: Stir together the mayonnaise and mustard and set aside. Heat the butter in the same large nonstick skillet over medium-high heat, then fry the eggs in batches to desired doneness, adding more butter as needed; transfer the eggs to another large plate. Add the ham to the skillet and cook until just heated through, then transfer to another plate.
- Wipe the skillet dry and reduce the heat to medium. Working with 1 crepe at a time, spread about 2 teaspoons of the mayonnaise sauce over the center, then lay the crepe, sauce-side up, in the skillet. Sprinkle with 2 to 3 tablespoons cheese and top with a piece of ham and then a fried egg. Top with another 1 to 2 tablespoons cheese; fold in the edges of the crepe to form a square, leaving the egg uncovered. Cook until crisp on the bottom and the cheese is melted, 2 to 3 minutes. Repeat with the remaining ingredients. Top the crepes with chives and serve with the remaining mayonnaise sauce.
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