Buckwheat Crepes with Ham, Asparagus and Cheese

Name: Buckwheat Crepes with Ham, Asparagus and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup buckwheat flour; 1 cup water; 1/2 teaspoon salt; 2 tablespoons unsalted butter (melted); 2 large eggs; 8 slices ham (thinly sliced); 1 bunch asparagus (trimmed); 1 cup grated cheese (Gruyère or Swiss)

80 min 4 servings Medium

All Recipes

Buckwheat Crepes with Ham, Asparagus and Cheese

Savoury buckwheat crepes filled with ham, asparagus, and cheese make for a delightful breakfast or brunch.

Prep

20 min

Cook

30 min

Total

80 min

Servings

Difficulty

Medium

Buckwheat crepes, known as 'galettes' in their native Brittany, are a deliciously savoury alternative to their sweet counterpart. These crepes are gluten-free and have a rich, nutty flavour that pairs perfectly with a variety of fillings. In this recipe, we're combining the earthy taste of buckwheat with savoury ham, fresh asparagus, and melty cheese. These crepes are not only delicious but also packed with flavour and nutrients, making them a perfect choice for breakfast or brunch.

Ingredients

Servings

Buckwheat Crepes

Filling

Instructions

Prepare the batter

In a mixing bowl, whisk together buckwheat flour, water, salt, melted butter, and eggs until smooth. Let the batter rest for at least 30 minutes.

Pro tip: Resting the batter improves the texture of the crepes.

Cook the asparagus

Blanch the asparagus in boiling water for 3-4 minutes, then transfer to an ice bath to stop cooking. Drain and set aside.

Pro tip: This keeps the asparagus crunchy and vibrant.

Cook the crepes

Heat a non-stick pan over medium heat. Pour 1/4 cup of batter into the pan, swirling to cover the bottom. Cook for 1-2 minutes until edges lift easily, then flip and cook another 1 minute.

Pro tip: Use a spatula to gently lift the edges before flipping.

Fill the crepes

Place two slices of ham, a few asparagus spears, and a generous sprinkle of cheese on one half of the crepe. Fold over and press gently.

Pro tip: Ensure the cheese is evenly distributed for even melting.

Melt the cheese

Return the filled crepe to the pan and cook over low heat for 2-3 minutes, until the cheese is melted and the crepe is warmed through.

Pro tip: Cover the pan with a lid to help the cheese melt faster.

Serve

Transfer the crepe to a plate, cut in half, and serve immediately. Repeat with remaining batter and filling.

Pro tip: Keep cooked crepes warm in a low oven while preparing the rest.

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Tips & Tricks

<ul><li>Use a non-stick pan for easy flipping of crepes.</li><li>Prepare all fillings beforehand to streamline the cooking process.</li><li>Ensure your crepe batter is smooth to avoid lumps.</li><li>Rest the batter for at least 30 minutes to improve texture.</li></ul>

Serving Suggestions

Serve these buckwheat crepes hot, with a side salad or steamed vegetables for a complete meal. For a refreshing contrast, pair them with a crisp white wine or a sparkling cider. To make ahead, prepare the crepes and fillings separately, then assemble and reheat just before serving. Store crepes in the fridge for up to two days or freeze for longer storage.