Buckwheat Crepes (Galette) with Egg, Ham and Cheese
These French-inspired Buckwheat Crepes (Galettes) are not only utterly delicious, but they're also super nutritious and easy to make!
Ingredients
- 1 cup buckwheat flour (NOTE 1)
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- 1 tbsp melted unsalted butter (more to grease)
- ½ cup soda water (or just water, may need more or less) (NOTE 2)
For the filling
- 4 large eggs
- 2 cups grated cheese (NOTE 3)
- 2 tbsp whole egg mayonnaise (optional) (NOTE 4)
- 2 tsp dijon mustard (optional) (NOTE 4)
- 20 slices ham (may need more or less) (NOTE 5)
- salt and pepper (to taste)
Instructions
- In a large bowl, place in the flour and salt. Make a well in the middle of the flour, then add in the milk and eggs. Whisk to combine, starting from the middle then working outwards. Cover bowl with plastic film and refrigerate for at least 2 hours or overnight. Doing this relaxes the batter and the flour will absorb in the water, which will improve the texture of the crepes.
- Pour the melted butter into the chilled batter and whisk well to combine. Then add in the soda water (or water) a little at a time whisking in between to thin out the batter. The more water added to the batter, the lighter and thinner the crepe will be. To make the sauce, mix the dijon mustard and mayonnaise in a small bowl.
- Lightly brush melted butter all over the base of a large non-stick frying pan or crepe maker and wipe off with a paper towel. Heat pan over medium to low heat for 30 seconds, then pour a ladle of batter into the centre of the pan. Swirl the pan to distribute the batter evenly or use an offset spatula to smooth the batter out. Once the batter sets, place an egg in the middle. Use a spatula to centre the yolk in the middle of the crepe and spread out the whites. Place the cheese around the outer edges of the crepe, then top it with sauce and ham. Sprinkle a little salt and pepper onto the yolk. Cook crepe until the cheese has melted.
- Using a spatula, carefully fold over the opposite sides inwards to make a square, but leave the yolk exposed. Cook for a minute, then remove on onto a plate. Repeat the same steps for the next crepes.
Notes
(NOTE 1) Buckwheat flour is whole grain and gluten-free flour and is very nutritious. It has a subtle earthy and nutty flavour. They usually sell buckwheat flour in the baking or health section of the supermarket.
(NOTE 2) Soda water (carbonated or sparkling water) makes the batter light and crispy.
(NOTE 3) Grated cheese - I used vintage cheddar as I enjoy its sharp flavour. However, any variety of cheese that melts easily would work. Gruyere, Swiss, mozzarella and cheddar are great choices.
(NOTE 4) Dijon and mayonnaise sauce (optional) - The dijon goes nicely with ham and cheese and the mayonnaise mellows out the flavour of the mustard so it doesn't overpower the entire crepe. If preferred, leave the sauce out and season the crepe with salt and pepper.
(NOTE 5) Ham - Is always worth getting your hands on quality shaved ham because it makes a lot of difference. We got some ham off the bone from a deli (not pictured above) and found that it was less salty and more delicate than supermarket packaged ham.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Leftovers (unfilled crepes) - Allow the crepes to cool completely at room temperature. Transfer the crepes into an airtight container and refrigerate. It'll be good for up to 4 days. Frozen crepes will keep for up to 3 months.
Nutrition
Serving: 1crepeCalories: 590kcalCarbohydrates: 26gProtein: 60gFat: 60gSaturated Fat: 27gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 442mgSodium: 2519mgPotassium: 819mgFiber: 3gSugar: 5gVitamin A: 1164IUVitamin C: 1mgCalcium: 545mgIron: 4mg