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Buckwheat Crepes with Ham, Gruyere & Brie

Date Added: Apr 29, 2010 French Entrees
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Prep Time

15 mins

Cook Time

5 mins

Ready In

20 mins

Serving

1

*to adjust serving size click on "serving box".

Description

This is a must try. Delicate Buckwheat Crepes filled with Ham, melted Brie & Gruyere, and Herbs de Provence then topped with an Egg over easy. Simple but delicious!


Ingredients

  • 1 3/4  Cup(s) Flour, Buckwheat
  • 1
  • 4  Table Spoon(s) Flour, All Purpose
  • 2
  • ½  Tea Spoon(s) Salt
  • 3
  • 1  Pinch Pepper
  • 4
  • 1  Each Egg, large
  • 5
  • 4  Table Spoon(s) Butter, melted
  • 6
  • 4  Cup(s) Water
  • 7
  •  Tea Spoon(s) Makes 20 Crepes
  • 8
  • 2  Each Ham, slices thin
  • 9
  • 2  Each Gruyer, slices medium
  • 10
  • 3  Each Brie, slices 2.5 inches
  • 11
  • 1  Pinch Herbs: rosemary, sage, thyme
  • 12
  • 1  Each Egg (to top crepe, optional but best)
  • 13

Directions

    1. Mix all dry ingredients
    2. Beat in egg then Beat in water
    3. Once mixed, add the melted butter
    4. Once batter is thoroughly beaten, let rest for 15 minutes
    5. Make a sandwich of the Gruyer and Brie with a garnish of herbs in the middle
    6. Wrap the cheese with the ham to make a neat square package
    7. Heat this well wrapped package in the oven or microwave until it is warm all the way through
    8. Cook the crepe on one side and then place the warm cheese and ham package in the middle
    9. Fold the sides around the meat and cheese and let cook on both sides
    10. Let the crepe get lightly crispy on both sides
    11. Top with an over easy egg and serve

    *When making crepes, always use a non stick pan or crepe pan. The first crepe can use a bit of butter in the pan


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