Buckwheat Crepes with Ham, Egg, and Cheese (Galettes Complètes)

Name: Buckwheat Crepes with Ham, Egg, and Cheese (Galettes Complètes)
Yield: Serves 4
Cuisine: French
Ingredients: 1/2 teaspoon, vegetable oil; 3/4 cup (3⅜ ounces), buckwheat flour; 1/4 cup (1¼ ounces), all-purpose flour; 1/2 teaspoon, table salt; 2 cups, milk; 3 , large eggs; 4 tablespoons, salted butter, melted and cooled; 4 thin slices, deli ham (2 ounces); 5 1/2 ounces, Gruyère cheese, shredded (1⅓ cups); 4 , large eggs; 1 tablespoon, salted butter, melted; 4 teaspoons, chopped fresh chives

49 comments

Appears in Cook's Illustrated March/April 2020, America's Test Kitchen TV

Brittany, France, is famous for buckwheat crepes filled with savory ingredients. Once you've mastered them, it's easy to swap in other whole-grain flours.

SERVES4

TIME1¼ hours

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WHY THIS RECIPE WORKS

In Brittany, France, crepes are made with buckwheat flour. Because buckwheat flour is gluten-free, the pancakes can easily turn out brittle and inflexible. Using a combination of buckwheat flour and gluten-forming all-purpose flour produced...

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