Best 8 Buckwheat Crepes With Asparagus Ham And Gruyère Recipes

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Indulge in the delectable buckwheat crepes, a culinary masterpiece that combines the earthy flavors of buckwheat with the richness of asparagus, ham, and Gruyère cheese. This versatile dish can be enjoyed as a savory breakfast, lunch, or dinner option. The buckwheat flour imparts a nutty flavor to the crepes, while the asparagus adds a tender crunch and vibrant green hue. The ham provides a salty and smoky contrast, and the Gruyère cheese melts beautifully, creating a gooey and flavorful filling. This recipe also includes instructions for two additional fillings: a creamy mushroom filling and a sweet apple and cinnamon filling, allowing you to explore different flavor combinations and cater to various dietary preferences.

Here are our top 8 tried and tested recipes!

BUCKWHEAT CREPES WITH EGGS, HAM, AND GRUYERE



Buckwheat Crepes with Eggs, Ham, and Gruyere image

This delicious recipe can be found in "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 8

1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 teaspoon salt
14 large eggs
1 3/4 cups whole milk
8 tablespoons (1 stick) unsalted butter (4 tablespoons melted), plus more for baking dish
12 thin slices French ham
3/4 pound Gruyere, grated

Steps:

  • Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.
  • Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.
  • Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.
  • Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.
  • Using a fork or a whisk, blend remaining 12 eggs, remaining 1/2 teaspoon salt, and 2 tablespoons water in a large bowl. Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low heat. Add eggs and begin stirring with a wooden spoon. Slowly drag the spoon around the bottom and sides of the pan until thickened, about 5 minutes. Continue stirring until eggs have formed loose, moist curds, 3 to 5 minutes more. Remove from heat; set aside.
  • Increase oven temperature to 400 degrees.
  • Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Layer a slice of ham, some of the Gruyere, and about 1/4 cup eggs on top of crepe. Roll crepe and place seam side down in baking dish. Repeat process with remaining crepes. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.

BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG



Buckwheat Crepes with Ham, Gruyere and Fried Egg image

Buckwheat crepes are a staple in Brittany, France and eaten at all times of the day. This one is perfect for breakfast paired with some jam or equally lovely as lunch served with a well-dressed mustardy salad.

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

1 1/3 cups whole milk
2 teaspoons granulated sugar
8 large eggs
Kosher salt
1/2 cup all-purpose flour
1/3 cup buckwheat flour
6 tablespoons unsalted butter, melted
12 ounces Gruyere cheese, grated (about 3 cups)
12 slices country ham (about 12 ounces)
Chopped chives, for sprinkling, optional
Confectioners' sugar, for sprinkling, optional
Red currant jelly, for serving, optional

Steps:

  • Preheat the oven to 325 degrees F and lightly grease 2 baking sheets with butter.
  • Add the milk, granulated sugar, 2 of the eggs and 1/4 teaspoon salt to a blender and blend until smooth. Add the all-purpose flour, buckwheat flour and 2 tablespoons of the butter and blend until smooth, about 1 minute. Transfer the mixture to a bowl. (See Cook's Note.)
  • Heat a 12-inch nonstick skillet over medium heat. Brush with butter, add 1/2 cup of the batter and tilt the skillet to swirl the batter evenly over the skillet. Cook until the bottom of the crepe is firm and the edges lift from the skillet, about 2 minutes. Flip and cook until the other side is firm, about 30 seconds. Transfer to a plate and cover with a paper towel. Repeat with the remaining batter, brushing the skillet with butter each time. Wipe out the skillet after the last crepe and reserve for later use.
  • Transfer a crepe to a work surface and top with 1/2 cup of the cheese, leaving a 1 1/2-inch border all the way around. Top with 2 slices of ham. Fold the top and bottom borders in toward the center, pressing the crepe into the ham so that it sticks. Repeat with the right and left borders to create a square. Transfer the crepe to one of the prepared baking sheets using a spatula. Repeat with remaining crepes, cheese, and ham. Bake until the crepes are warm and the cheese is melted, about 10 minutes.
  • Meanwhile, heat the remaining butter in the reserved skillet over medium heat. Crack the remaining 6 eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 4 minutes.
  • Top each crepe with a fried egg. Sprinkle with chives before serving, or sprinkle with confectioners' sugar and serve with red currant jelly.

BUCKWHEAT CREPES WITH HAM, GRUYERE AND CARAMELIZED ONIONS



Buckwheat Crepes with Ham, Gruyere and Caramelized Onions image

Provided by Bobby Flay

Time 3h5m

Yield About 12 crepes

Number Of Ingredients 16

2 tablespoons unsalted butter
2 large sweet onions, halved and thinly sliced
Pinch sugar
3 tablespoons red wine vinegar
Chopped fresh thyme
Salt and freshly ground black pepper
1 cup milk
1/2 cup all-purpose flour
1/2 cup buckwheat flour
2 tablespoons canola oil
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
3 large eggs
Melted unsalted butter, for pan
8 ounces grated aged Gruyere cheese
12 to 16 slices thinly sliced black forest ham

Steps:

  • For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper. For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes. Preheat the oven to 350 degrees F. Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter. For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve.

HAM AND CHEESE CREPES



Ham and Cheese Crepes image

You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h15m

Yield 10

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 cup milk
4 large eggs
1 tablespoon melted butter
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyere cheese

Steps:

  • Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
  • Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
  • Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
  • Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g

BUCKWHEAT CRêPES



Buckwheat Crêpes image

My favorite French street food, these are easy crêpes to make. If you keep them in the freezer, you can pull one out and top it with blanched spinach and a fried or poached egg for a quick and delicious meal. In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it. That doesn't work well in a home crêpe pan. It's easier to have the crêpe already made and then top it with the fried egg.

Provided by Martha Rose Shulman

Categories     brunch, main course

Time 2h15m

Yield About 12 8-inch crêpes

Number Of Ingredients 13

1 cup low-fat (2 percent) milk
1/3 cup water
3 large eggs
1/2 teaspoon salt
2/3 cup buckwheat flour
1/2 cup unbleached white flour
3 tablespoons canola oil
6 ounces baby spinach
Salt, preferably kosher salt
freshly ground pepper to taste
2 buckwheat crêpes, above
2 eggs, poached or fried for four minutes
2 tablespoons grated Gruyère cheese

Steps:

  • Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours.
  • Place a seasoned 7- or 8-inch crêpe pan over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used.
  • Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 20 seconds, and transfer to a bowl of ice water. Drain and squeeze dry. Chop and season with salt and pepper.
  • Heat the crêpes in a dry skillet over medium heat (or use the skillet you used to fry your eggs). Top with a spoonful of spinach, and top the spinach with the egg, setting the egg to one side so you can fold the crêpe over. Sprinkle the cheese over the top, fold the crêpe over, and transfer to a plate with a spatula. Serve hot.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS HAM CREPES



Asparagus Ham Crepes image

Sue Erickson of Loveland, Colorado recommends these tender crepes with flavorful filling for a Sunday brunch. They're so pretty, too!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 crepes.

Number Of Ingredients 18

1/2 cup milk
1 egg
1 tablespoon canola oil
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
24 fresh asparagus spears, trimmed
8 thin slices deli ham
8 slices Swiss cheese
MUSHROOM CHEESE SAUCE:
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 cup water
1/4 cup shredded cheddar cheese
1/3 cup half-and-half cream
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon minced chives

Steps:

  • In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish., In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 1366mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

WHOLESOME BUCKWHEAT CREPES



Wholesome Buckwheat Crepes image

These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling.

Provided by Beyker

Categories     100+ Breakfast and Brunch Recipes     Crepes     Savory

Time 4h15m

Yield 2

Number Of Ingredients 7

⅔ cup raw buckwheat groats
1 ⅓ cups water, to cover
1 egg
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup water, or as needed

Steps:

  • Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
  • Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
  • Lightly grease a skillet and place over medium heat.
  • Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
  • Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 54.1 g, Cholesterol 93 mg, Fat 3.8 g, Fiber 5.4 g, Protein 9.7 g, SaturatedFat 0.8 g, Sodium 336 mg, Sugar 14.7 g

GALETTES COMPLèTES (BUCKWHEAT CREPES)



Galettes Complètes (Buckwheat Crepes) image

If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany - which use buckwheat flour and are filled with Gruyère cheese, ham and egg - are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare "It's breakfast for dinner, kids!" - which children everywhere know is a sign that something is wrong for Mom - this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, lunch, snack, one pot, main course

Time 8h30m

Yield 6 crepes

Number Of Ingredients 7

3 large eggs
1 1/4 cups/150 grams buckwheat flour
1/4 teaspoon kosher salt
6 large eggs
6 ounces Gruyère cheese, grated (about 2 cups)
8 ounces thinly sliced jambon de Paris (or other ham)
Kosher salt and black pepper

Steps:

  • In a large bowl, whisk 3 eggs with 1 cup water until frothy and uniform. Sift in buckwheat flour, and whisk until as smooth as a new can of paint. Season with salt and whisk to combine. Cover batter and refrigerate overnight (at least 8 hours, or up to 24 hours).
  • Heat a 10-inch nonstick skillet over medium-low. Ladle in 1/4 cup of batter, then quickly tilt the pan in a clockwise motion to swirl the batter all the way to the edges into a perfectly round, very thin pancake. The batter should disperse quickly; if it is too thick - and doesn't swiftly radiate to cover the width of the pan - you'll need to stir a few extra tablespoons of water into the batter and try again with a second crepe. Expect to lose the first two or three crepes as you get used to the swirling motion, the amount of batter to add and the hotness of the pan. When all three factors align, you can make six savory crepes in about as many minutes.
  • When you feel you have the hang of it and are ready to go live, ladle in 1/4 cup batter, swirl and allow crepe to set for just 10 seconds. Crack an egg in the center, and use the back of a spoon or a small rubber spatula to spread the egg white, which will allow the egg to cook evenly in the amount of time it will take the cheese to melt and the galette to crisp. Sprinkle about 1/3 cup Gruyère across the surface, then tear 2 or 3 pieces of ham and set them flat on top, surrounding the egg yolk.
  • Allow the crepe to crisp up and brown on the bottom while the egg cooks sunny side up, and the ham warms through, 3 to 4 minutes. In Brittany, these are cooked on a large, round cast-iron griddle, and the four sides of the galette are folded in to become a large square before being slid onto a plate. This is harder to do in a slope-sided pan, but try it if it suits you - you'll want to fold the sides about 1 minute before the egg is done cooking. Otherwise, an open round is just fine. Slide it onto a plate, and repeat with remaining galettes.
  • Season with salt and pepper. Drink with hard cider, not too cold.

Tips:

  • To make the perfect buckwheat crepe batter, combine buckwheat flour, all-purpose flour, eggs, milk, water, melted butter, salt, and pepper in a blender until smooth.
  • When cooking the crepes, make sure the pan is hot enough so that the crepes don't stick. You should hear a sizzle when you pour the batter into the pan.
  • Cook the crepes for about 1-2 minutes per side, or until they are golden brown.
  • To make the asparagus, ham, and Gruyère filling, simply sauté the asparagus and ham in butter until cooked through. Then, stir in the Gruyère cheese until melted.
  • To assemble the crepes, place a spoonful of the filling in the center of each crepe. Then, fold the crepe in half, and then in half again to form a triangle.
  • Serve the crepes immediately, garnished with fresh herbs or a dollop of sour cream.

Conclusion:

Buckwheat crepes with asparagus, ham, and Gruyère are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover asparagus and ham. With their nutty flavor and crispy texture, buckwheat crepes are a perfect complement to the savory filling. The asparagus and ham add a pop of color and flavor, while the Gruyère cheese provides a rich and creamy texture. Whether you are serving them for a special occasion or a casual meal, these crepes are sure to be a hit with everyone at the table.

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