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French Buckwheat Crepes with ham and cheese

Course Main Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 personnes
Author Natalija


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.