BUCKWHEAT CREPES WITH ASPARAGUS, HAM AND GRUYèRE
In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. Traditionally they are served with a glass of sparkling cider. Have them as a first course or alongside fried eggs for a more substantial meal.
Provided by David Tanis
Categories brunch, pancakes, main course
Time 3h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream.
- Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. Use a piece of paper towel to rub a little butter in the pan, then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don't worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn't be scorching hot. Remove from heat if crepe is cooking too quickly.
- Remove the crepe from the pan and set it aside while you continue to make 5 more. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
- Bring a medium pot of generously salted water to a boil. Cook the asparagus for 2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
- Heat oven to 400 degrees. Fill the crepes by laying each one top-side down, place a slice of ham on top, sprinkle generously with cheese, and lay 3 asparagus spears on top, off to one side. Fold over to make a half-moon.
- Put the filled crepes in one layer on a baking sheet. Drizzle with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 8 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
HAfeez Swati
[email protected]Overall, I thought these crepes were just okay. I probably won't make them again.
Jessy Nancy
[email protected]These crepes were way too oily. I think I'll try cooking them in a nonstick skillet next time.
Yousafzai Baseballer
[email protected]I had trouble getting the crepes thin enough. They kept tearing.
Marexo
[email protected]These crepes were a bit bland for my taste. I think I'll try adding some herbs or spices next time.
attitude GamingYT
[email protected]I've made these crepes several times now and they're always a favorite! They're so easy to make and versatile.
Rizwan Malik
[email protected]These crepes were delicious! I made them for a brunch party and they were a big hit.
Maria Portillo
[email protected]I followed the recipe exactly and my crepes turned out perfectly! I'm so glad I tried this recipe.
Rachel Galloway
[email protected]These crepes were a bit more work than I expected, but they were definitely worth it! They were so delicious and everyone loved them.
Gracie Loving
[email protected]I'm not a big fan of crepes, but these were actually really good! The buckwheat flour gave them a nice texture.
MD IRSHAD ZAMAL
[email protected]These crepes were a hit with my family! The kids loved the ham and cheese, and I appreciated the healthy buckwheat flour.
sahizad Sahizad
[email protected]The asparagus and ham filling was delicious, but I think I'll try adding some mushrooms next time for a little extra flavor.
Jocund Roy Lapitan Fackler
[email protected]I've never worked with buckwheat flour before, but these crepes turned out great! They were easy to make and had a nice nutty flavor.
tinyiko Nkateko
[email protected]These buckwheat crepes were a delightful surprise! The combination of asparagus, ham, and Gruyère cheese was perfect, and the crepes themselves were light and flavorful.