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Add a photoIf you want to have lunch or dinner, these are the crêpes you will want to make. You will think you are are in a crêperie en Bretagne (Brittany). You can make the crepes and then heat them again to make your meal or better make the meal right then and there. The most authentic being to use Gruyère cheese, an egg, and ham. To do this well, it is best to have a griddle (Une Bilique).
Ingredients
- 1 Cup (112g) Buckwheat Flour
- 1 1/4 Cup (165g) All-Purpose Flour
- 1 Tbs (10g) Sugar
- 1 Tsp Sea Salt
- 1 Egg
- 1 Cup (25cl) Water
- 1 1/3 Cup (32cl) Low-Fat Milk
- --- For a Single Dish ---
- Dab of Butter
- Thin Slice of Ham
- An Egg
- Grated Gruyère Cheese
Directions
- In a Large Bowl mix both flours with salt and sugar
- In a Medium Bowl whisk egg, water, and milk
- Make a depression in dry ingredients
- Pour wet ingredients in little by litte while whisking
- Make sure batter is smooth and lump-free
- Pour a ladle of batter on to griddle
- Spread with a wooden scraper
- Cook for 10 to 15 seconds
- If not making a dish, flip with spatula and cook 10 to 15 seconds more
- If not making a dish, remove and repeat
- --- For a Single Dish ---
- Detach crêpe, but do not flip
- Put dab of butter on crêpe and spread around
- Sprinkle cheese on crêpe
- Break egg on to crêpe
- Leave yolk whole but spread egg white
- Place ham around crêpe, but not on yolk
- Fold into four to form a square leaving yolk exposed
- Leave slightly to cook
- Remove and serve immediately
- Break
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 20 servings | |
| Calories 57 | |
| Calories from Fat 6 | 11% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 123mg | 5% |
| Potassium 49mg | 1% |
| Total Carbs 10.86g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.84g | 1% |
| Protein 2.12g | 3% |
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