French Buckwheat Crepes with ham and cheese are easy to make at home, and are delicious. It is important to prepare the Buckwheat crepes batter (gluten free) the day before, or at least 2 hours before cooking.
Family and friends have told me this is as good as the “Galettes Bretonnes” you can find in Brittany, in western France.
French Buckwheat Crepes with ham and cheese
Buckwheat Crepes (for 12 galettes)
- 250 g buckwheat flour sifted
- 350 ml water
- 350 ml milk
- 1 tsp sea salt
- 2 eggs
- 50 g melted butter
Filling (4 servings)
- 8 slices ham
- 120 g grated cheese (Emmental, Gouda, Gruyere…)
- Some butter
- Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
- Heat a lightly buttered nonstick skillet over medium high heat.
- Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds until the surface isn’t liquid.
- Without flipping the crepe, place a slice of ham in the center and sprinkle a little cheese.
- A few seconds later, as the cheese is melting and the crepe seems to be ready, carefully lift one side with a spatula and fold it.
- Fold the other sides to make a square.
- Remove the crepe from the pan and serve quickly.
- You can add more grated cheese over the top.