Ham and Egg Buckwheat Crepes
Ham and Egg Buckwheat Crepes
A breakfast treat worth waking up to by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Griddled
  • Preparation Time 60 minutes
  • Cooking Time 20 minutes
  • Yield 6 servings
  • 400 grams buckwheat flour
  • 800 millilitres cold water + an extra 200ml
  • Pinch of nutmeg
  • 8 eggs
  • 30 grams of butter
  • 150 grams of cheddar cheese, grated
  • 6 slices ham
  • Pinch of salt
  • ½ bunch of chives, finely chopped
  1. Place flour, nutmeg and a pinch of salt in a large bowl and make a well in the center. Add two eggs and whisk to break up. Slowly add 800ml of water and little by little bring in the sides. Whisk until smooth.
  2. The batter should be as thin pouring cream. Cover the batter with cling film and chill in the fridge for 2 hours or even better overnight. The batter will thicken so whisk in the remaining water.
  3. Heat heavy-based pan or crêpe pan over medium heat. Add a knob of butter and ladle in 60ml batter. Swirl the pan to coat the base. Crack an egg into the center and cook for 3 minutes with a lid covering the egg to speed up the cooking process. Cook egg until just set, or until cooked to your liking. Sprinkle cheese and tear sliced ham around the egg.
  4. Fold in sides of the crêpe so that the egg is partly exposed. Transfer to a plate and keep warm. Repeat with the remaining batter and eggs.

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