French🥚 Egg & tofu

Egg, Ham and Cheese Crêpe

Name: Egg, Ham and Cheese Crêpe
Cuisine: French
Ingredients: ~½ cup buckwheat flour; ~½ cup all-purpose flour; ~¼ tsp salt; ~1 tbsp sugar; ~¾ cups water; ~¾ cups milk; ~2 eggs; ~2 tbsp melted butter; ~1 tbsp oil; ~1 cup béchamel sauce; ~8 oz mushrooms; ~2 shallots; ~2 cloves garlic; ~2 tbsp parsley; ~2 tbsp olive oil; ~1 tbsp butter; ~2 tbsp white wine or lemon juice; ~4 oz collard greens or Swiss chard; ~2 oz prosciutto; ~½ cup cheese; 1 egg; ~1 pinch fleur de sel; ~1 pinch black pepper; ~3 tbsp cottage cheese; ~1 tbsp dill

Savory Breton crêpes (galette Bretonne) made with buckwheat flour. This recipe demonstrates three different savory crêpe variations: egg, ham and cheese; mushroom, collard greens and béchamel; and smoked salmon and ricotta. Perfect for breakfast, brunch or lunch.

Adapted from a video by Bruno Albouze

Egg Jambon Cheese Crepe – Bruno Albouze

Watch on YouTube

Ingredients

buckwheat flour~½ cupest.
all-purpose flour~½ cupest.
salt~¼ tspest.
sugar~1 tbspest.
water~¾ cupsest.
milk~¾ cupsest.
eggs~2est.
melted butter~2 tbspest.
oil~1 tbspest.
béchamel saucemade with butter, flour, lukewarm milk, salt, pepper, nutmeg, cheese and crème fraîche

Steps

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1
Mix together buckwheat flour, all-purpose flour, salt, a dash of sugar, water, milk, eggs, melted butter and oil. The batter should be smooth without lumps since buckwheat flour contains no gluten.
2
Cover the batter and refrigerate for at least 2 hours, preferably overnight, for best results when cooking.
3
Prepare the béchamel sauce by making a roux with flour and butter cooked together for about 2 minutes. Add lukewarm milk, bring to a boil and whisk constantly for 2 minutes. Season with salt, pepper and nutmeg. Stir in cheese and crème fraîche — once cheese is added, béchamel becomes mornay sauce.
4
Clean the mushrooms, trim off the stems and slice them. Mince the shallots and garlic, and wash and chop the parsley.
5
Sauté the mushrooms in a hot pan with olive oil and butter for 5 minutes on high heat. Add shallots and garlic, season with salt and pepper, and sauté for another 10 minutes. Deglaze with a splash of white wine or lemon juice and stir in the parsley.
6
Blanch the collard greens or Swiss chard, which will be used for the vegetarian crêpe variation.
7
Place thin slices of prosciutto on a baking sheet and bake in the oven for 20 minutes until crispy.
8
Cook the crêpe in a hot lightly oiled pan. After about a minute, when the edges are lightly brown, you can add the toppings.
9
For the egg, ham and cheese crêpe: lower the heat, add cottage cheese first, then the egg white followed by the egg yolk. Season with fleur de sel and pepper. Leave the center open and garnish with dill and crispy prosciutto pieces.
10
For the mushroom, collard greens and béchamel crêpe: lower the heat, add cheese, béchamel, sautéed mushrooms and greens. Fold the crêpe and garnish with extra mushrooms and crispy prosciutto pieces if desired.

Egg, Ham and Cheese Crêpe

Ingredients

Steps

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