Buckwheat Crêpes

These buckwheat crepes are out of the Brittany region in France and are renowned for their cuisine, particularly the seafood salt, butter, and crepes. These crepes, also known as galettes de sarrasin in French, are made from Buckwheat flour and are topped with cheese, Ham, and sunny-side-up eggs.

A few notes from Food & Wine Test Kitchen Food & Wine Test Kitchen

It is essential to use thinly cut Ham for crepes. If you have the option, go for cave-aged Gruyere, which is more robust in flavor than other varieties. We discovered that the crepe batter made from buckwheat is simple to work with, and the nuttiness from the buckwheat shines through in the softer crepes yet has great chew while still being. They’re mildly buttery with some salt and make a good base for the sweet Gruyere salty ham and the runny eggs.


  • 2 cups whole milk
  • 1 cup (about 5 ounces) buckwheat flour
  • 1/3 cup (about 1 3/8 ounces) all-purpose flour
  • Two tablespoons melted unsalted butter
  • One teaspoon of kosher salt
  • 14 large eggs
  • Cooking spray
  • 6 ounces Gruyere cheese, shredded (about 1 1/2 cups)
  • 12 thin deli ham slices, halved lengthwise
  • Two tablespoons thinly sliced fresh chives
  • Flaky sea salt


  1. Blend buckwheat flour, milk, all-purpose flour, butter, salt, and two eggs until the mixture is smooth, approximately 30 seconds. Stop to scrape the sides of the blender when needed. Set crepe batter aside.
  2. Set a crepe pan or a 10-inch nonstick skillet over medium and spray the skillet with cooking spray. In 4 groups, make three eggs into the crepe pan and cook, unaffected, until the whites are cooked between 2 and 3 minutes. Transfer eggs onto a plate and clean the skillet; Repeat with the remaining eggs.
  3. Prepare a crepe pan or a 10-inch nonstick skillet on medium. Coat the pan with cooking spray. Mix 1/4 cup batter for crepes into crepe pan, then immediately swirl pan until completely covered the bottom. Cook until the edges have set and the top of the crepe is matte, around 20 minutes. Use a nonstick spatula to lift the crepe’s edges, then flip it quickly and slowly with your fingers or a spatula. Cook until the bottom is cooked, around 20 minutes. 2. Add two tablespoons of Gruyere in the crepe’s center and leave a 1-inch border around the edges. Then, top with one of the cooked eggs and two pieces of Ham, placing and covering with egg according to your preference.
  4. With a small spatula made of metal, fold the edges of the crepe in filling by 1 inch to create a pentagon or rectangle, and leave the egg yolk and a bit of the Ham out. Press edges gently using a spatula to close. Serve with chives evenly and sprinkle with flaky salt. Serve immediately. Repeat the process with the rest of the batter as well as fillings.


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