Delicate in texture but hearty in flavor, these savory buckwheat crepes are stuffed with ham and melty cheese. Perfect for breakfast, lunch, or a light dinner!
I am so excited to introduce you all to Kathryn of London Bakes (no longer an active site). Kathryn is such a great internet friend–so supportive and kind. I got engaged in London so I pretty much love all things London, including Kathryn. Thanks for joining us today!
Hello readers of Rachel Cooks, I’m so excited to be here today and to be taking part in Rachel’s genius idea of a month-long celebration of all things pancake!
My name is Kathryn, I live in London, England, and I spend a lot of my time either baking or eating. It’s not a bad life really. In the last few months, I’ve started experimenting with different types of flours in my baking and I knew that I wanted to incorporate my new favorite flour, buckwheat flour, into my pancake recipe.
Savory buckwheat crepes, often known as galettes, are a traditional food in the Breton region of northern France. They are also easy, quick and delicious. My boyfriend and I both work long hours and so this is the kind of dinner that really appeals to us, especially in summer when you don’t feel like spending hours standing over a boiling hot oven.
I like to mix the pancake batter up the night before and then I can have dinner on the table in a matter of minutes. These pancakes are simply filled with some roughly chopped ham and Gruyère cheese but really you can use whatever you have lying around the house. I adapted the crepe recipe from Michael Ruhlman’s Ratio.
- 2 large eggs
- 1/3 cup + 2 tablespoons milk
- 1/2 cup buckwheat flour
- A pinch each of salt, pepper and nutmeg
- 4 slices ham, roughly chopped
- ½ cup grated Gruyère
- 1 tablespoon olive oil or butter for frying
- To make the crepes, whisk together eggs and milk in a large bowl until combined. Whisk in flour, salt, pepper and nutmeg until you have a smooth batter. Cover and refrigerate for at least 2 hours (or overnight).
- When you’re ready to eat, heat a tablespoon of olive oil or butter in a large skillet over a medium heat.
- Give the batter a quick whisk and spoon half of it into the pan, roll around to cover the whole pan and cook until browned (about a minute). Carefully flip the crepe. On the top, quickly sprinkle cheese and ham on half of the pancake so that it melts while the underside is cooking.
- When the crepe is cooked all the way through, fold the untopped half over the topping and then fold the pancake again into quarters. Serve with a green salad.
- Buckwheat crepes can be filled with anything you like.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.