Ham and Egg Buckwheat Crepes
A breakfast treat worth waking up to by Justine Schofield from Everyday Gourmet
- 60 minutes
- 20 minutes
- 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
- 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.
- 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.
- 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.
- 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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