Photograph of the finished Crêpes bretonnes

France · Bánh crêpe kiều mạch mặn Bretagne

Crêpes bretonnes

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Buckwheat flour Buckwheat flour 1.3 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Ham Ham 14.1 oz
  • Photograph of Gruyère cheese Gruyère cheese 12.7 oz
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Fresh milk Fresh milk 2 ½ cups
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Cider Cider 1 ⅔ cups
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Mix buckwheat flour with water, one egg, and salt, then let it rest for 3 hours.
  2. 2 Buckwheat flour is gluten-free, so it needs to rest for a full 3 hours to become pliable and not tear when steamed.
  3. 3 Heat a flat cast iron pan, grease it with butter, and pour in a ladleful of batter, spreading it thinly with a wooden stick.
  4. 4 Fry for 90 seconds, then flip and place the ham and gruyère filling in the center.
  5. 5 Crack an egg onto the center of the pastry, then fold the four corners inwards to form a square.
  6. 6 Cover the egg for 3 minutes until the egg whites are slightly set but the yolks are still runny.

With an appliance

  • Oven 1 hr

    Step 6: After folding the four corners of the cake, transfer the heat-resistant pan to the middle rack of the oven at 180 degrees for 4 minutes, rotating the pan after 2 minutes so that the egg whites are just set while the yolks are still runny.

Start cooking