BUCKWHEAT CREPES WITH EGGS, HAM, AND GRUYERE
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
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.
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
Thapelo Tshabalala
[email protected]I will definitely be making these crepes again!
Darwish Khoo
[email protected]These crepes were so good!
ilia razaqi
[email protected]I loved these crepes!
Flako Torres
[email protected]These crepes were delicious!
Joseph Emma
[email protected]I made these crepes for breakfast and they were perfect! They were light and fluffy, and the filling was cheesy and flavorful.
Noore khdija Shova
[email protected]These crepes were easy to make and turned out great! I used a gluten-free buckwheat flour blend and they were still light and fluffy.
ABDUU SAYID
[email protected]I made these crepes for dinner and they were a big hit! Everyone loved them. The crepes were light and fluffy, and the filling was cheesy and flavorful.
Bikash Pandeya
[email protected]These crepes were delicious! The buckwheat flour gave them a unique flavor and texture. The filling was also very good. I used a combination of ham, cheese, and sautéed mushrooms.
Shona Usama
[email protected]I made these crepes for breakfast and they were perfect! They were light and fluffy, and the filling was cheesy and flavorful. I used a combination of ham, cheese, and sautéed bell peppers.
Najifa Jerin Rodela
[email protected]These crepes were easy to make and turned out great! I used a gluten-free buckwheat flour blend and they were still light and fluffy. The filling was also delicious. I used a combination of ham, cheese, and spinach.
Jeremiah mwape
[email protected]I'm not a big fan of buckwheat, but these crepes were surprisingly good. The buckwheat flavor was subtle and the crepes were light and fluffy. The filling was also delicious. I used a combination of ham, cheese, and sautéed onions.
Aaman Aaman
[email protected]These crepes were delicious! I made them for dinner and my husband and I both loved them. The crepes were thin and delicate, and the filling was flavorful and satisfying. I used a combination of ham, cheese, and sautéed mushrooms.
Ahmad El Youssefhruridt
[email protected]I made these crepes for brunch and they were a big hit! Everyone loved them. The crepes were light and fluffy, and the filling was cheesy and flavorful. I used a combination of Gruyère and cheddar cheese.
Felix Onyango
[email protected]These crepes were a great way to use up leftover ham and cheese. I also added some sautéed mushrooms to the filling. The crepes were light and fluffy, and the filling was savory and satisfying. I will definitely be making these again.
Md Prince
[email protected]I've never made crepes before, but these buckwheat crepes were surprisingly easy to make. The batter came together quickly and the crepes cooked evenly. The filling was also delicious. I used smoked ham and sharp cheddar cheese. Yum!
Marlon Shelton Michaels
[email protected]These buckwheat crepes were a hit with my family! They were easy to make and so delicious. The eggs, ham, and Gruyère cheese were the perfect filling. I will definitely be making these again.