| Cuisine: French | Type: Breakfast | Serves: 8 |
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Source:
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Saveur |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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8 tbsp. salted butter 2 cups milk 1-1/4 cups buckwheat flour 1/3 cup all-purpose flour 1/2 tsp. fine sea salt 9 egg yolks 8 thin slices ham 1-1/2 cups finely grated gruyere |
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Instructions:
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1. Melt 2 tbsp. butter. Whisk butter with milk, flours, salt, and 1 egg yolk in a large bowl until smooth and elastic, about 2 minutes. Cover surface of batter with plastic wrap; chill for 12-24 hours. 2. Remove batter from the refrigerator and stir well. Heat a wellseasoned 10-1/4" crepe pan over medium heat and brush with a bit of the remaining butter, wiping off any excess. Pour about 1/4 cup batter onto pan, swirling it quickly to spread batter out to the edges. Cook until light golden and just crisp, about 2 minutes. Using a spatula, flip and cook until just light golden on the second side, about 2 minutes more. Spread a dab of the butter onto crepe; top one half with a slice of ham, some gruyere, and 1 egg yolk. Continue cooking until yolk is just cooked, about 1 minute. Transfer crepe to a plate and fold into quarters. Repeat process with remaining batter, butter, ham, gruyere, and egg yolks. |
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Related recipes:
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None |
2007-03-24