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Corinne Sirhenry often tops her version of this crepe (which is wider in diameter than our home-style version) with thin slices of French andouille, a smoked pork sausage that is a distant cousin to the spicy Cajun andouille readily available in the U.S. Sirhenry uses only egg yolks in this delectable combination of ham, cheese, and egg: in the time it took for a whole egg to cook, the crepe would be dried out.

Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg) Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg)
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crepe will dry out.
Yield: serves 8

Ingredients

  • 8 Tbsp. salted butter, preferably sea salt butter
  • 2 cups milk
  • 1 14 cups buckwheat flour
  • 13 cup all-purpose flour
  • 12 tsp. fine sea salt
  • 9 egg yolks
  • 8 thin slices ham
  • 1 12 cups finely grated gruyère

Instructions

  1. Melt 2 tbsp. butter. Whisk butter with milk, flours, salt, and 1 egg yolk in a large bowl until smooth and elastic, about 2 minutes. Cover surface of batter with plastic wrap; chill for 12–24 hours.
  2. Remove batter from the refrigerator and stir well. Heat a well-seasoned 10 14” crêpe pan over medium heat and brush with a bit of the remaining butter, wiping off any excess. Pour about 1⁄4 cup batter onto pan, swirling it quickly to spread batter out to the edges. Cook until light golden and just crisp, about 2 minutes. Using a spatula, flip and cook until just light golden on the second side, about 2 minutes more. Spread a dab of the butter onto crêpe; top one half with a slice of ham, some gruyère, and 1 egg yolk. Continue cooking until yolk is just cooked, about 1 minute. Transfer crêpe to a plate and fold into quarters. Repeat process with remaining batter, butter, ham, gruyère, and egg yolks.

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