BUCKWHEAT CREPES WITH EGGS, HAM, AND GRUYERE
This delicious recipe can be found in "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 8
Steps:
- Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.
- Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.
- Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.
- Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.
- Using a fork or a whisk, blend remaining 12 eggs, remaining 1/2 teaspoon salt, and 2 tablespoons water in a large bowl. Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low heat. Add eggs and begin stirring with a wooden spoon. Slowly drag the spoon around the bottom and sides of the pan until thickened, about 5 minutes. Continue stirring until eggs have formed loose, moist curds, 3 to 5 minutes more. Remove from heat; set aside.
- Increase oven temperature to 400 degrees.
- Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Layer a slice of ham, some of the Gruyere, and about 1/4 cup eggs on top of crepe. Roll crepe and place seam side down in baking dish. Repeat process with remaining crepes. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.
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Naiem Kham
[email protected]These crepes were delicious! The buckwheat flour gave them a unique flavor and texture that I really enjoyed. I served them with eggs, ham, and Gruyère cheese and they were perfect. I will definitely be making these again.
Erorr Haker
[email protected]I thought these crepes were just okay. They were a bit bland for my taste and the buckwheat flour made them a bit too dense. I wouldn't make these again.
diego franco
[email protected]These crepes were amazing! The buckwheat flour gave them a wonderful nutty flavor and the combination of eggs, ham, and Gruyère cheese was perfect. I will definitely be making these again and again.
Mustafa Tahir
[email protected]These crepes were a bit of a disappointment. They were not as flavorful as I expected and the buckwheat flour made them a bit too dense. I wouldn't make these again.
Umar Bhatti
[email protected]I loved these crepes! They were so easy to make and had a delicious nutty flavor. I served them with eggs, ham, and Gruyère cheese and they were perfect. I will definitely be making these again.
vusi dube
[email protected]These crepes were delicious! The buckwheat flour gave them a unique flavor and texture that I really enjoyed. I served them with eggs, ham, and Gruyère cheese and they were perfect. I will definitely be making these again.
kraazy kidd
[email protected]I thought these crepes were just okay. They were a bit bland for my taste and the buckwheat flour made them a bit too dense. I wouldn't make these again.
BURHAN GAMING
[email protected]These crepes were amazing! The buckwheat flour gave them a wonderful nutty flavor and the combination of eggs, ham, and Gruyère cheese was perfect. I will definitely be making these again and again.
Mike Apostolopoulos
[email protected]These crepes were a bit of a disappointment. They were not as flavorful as I expected and the buckwheat flour made them a bit too dense. I wouldn't make these again.
Toog T
[email protected]I loved these crepes! They were so easy to make and had a delicious nutty flavor. I served them with eggs, ham, and Gruyère cheese and they were perfect. I will definitely be making these again.
Victoria Tibayan
[email protected]These crepes were delicious! The buckwheat flour gave them a unique flavor and texture that I really enjoyed. I served them with eggs, ham, and Gruyère cheese and they were perfect. I will definitely be making these again.
Kangeing Kangeing
[email protected]I thought these crepes were just okay. They were a bit bland for my taste and the buckwheat flour made them a bit too dense. I wouldn't make these again.
Katlego Mathabe
[email protected]These crepes were amazing! The buckwheat flour gave them a wonderful nutty flavor and the combination of eggs, ham, and Gruyère cheese was perfect. I will definitely be making these again and again.
Usama Jan
[email protected]Overall, I thought these crepes were pretty good. They were easy to make and had a nice flavor. I would have liked them to be a bit crispier, but that's just personal preference. I would definitely make these again.
Twali Lule
[email protected]These crepes were a bit more challenging to make than I expected, but they were worth the effort. The buckwheat flour gives them a unique flavor and texture that I really enjoyed. I served them with eggs, ham, and Gruyère cheese and they were delicio
IT's ANTOR
[email protected]I've made these crepes several times now and they are always a crowd-pleaser. They're perfect for breakfast, lunch, or dinner. I love that you can customize the fillings to your liking. I've tried them with different cheeses, meats, and vegetables an
PurpleBaron
[email protected]These buckwheat crepes were a hit with my family! They were so easy to make and had a delicious nutty flavor. We loved the combination of eggs, ham, and Gruyère cheese. I will definitely be making these again!