Buckwheat Crepes with Egg, Ham, and Cheese Sweet crepes filled with berries, sugar, lemon curd, or Nutella get all the glory. How can they not? But savory crepes steal the show when they’re made with buckwheat, an earthy flour that imparts a minerally, nutty flavor. Buckwheat’s slight bitterness adores the saltiness of ham and cheese, the classic combo from Brittany, where they are known as galettes.
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10-20 crepes



  • 4 large eggs
  • 2 cups whole milk
  • 1 1⁄2 cups buckwheat flour
  • 1⁄2 cup all-purpose flour
  • 1⁄4 cup unsalted butter, melted
  • 2 tablespoons neutral oil
  • Salt and freshly ground black pepper
  • Grated Gruyère orvcheddar cheese
  • Thinly sliced ham
  • Fried eggs
  • Chopped chives (optional)


  1. In a blender, combine the eggs, milk, buckwheat flour, all-purpose flour, melted butter, 1⁄2 cup water, and a big pinch of salt and pepper. Blend on high speed until smooth. Let the batter rest in the refrigerator for 30 minutes. Check and add more water if needed so the batter is liquidy like milk rather than thick.
  2. While the batter rests, heat an 11-inch cast-iron crepe pan over low to medium-low heat. Brush the pan with a thin coating of oil. Add 1⁄2 cup batter to the center of the pan. Using a crepe tool or by swirling the pan, spread the crepe batter over the entire crepe pan. Cook for 1 to 2 minutes, until the edges of the crepe begin to pull away from the plan, then flip and cook for another minute, until the edges pull away from the sides. Repeat with the remaining batter.
  3. Return a crepe to the warm crepe pan. Add a handful of cheese to the center of the crepe and allow it to melt. Top with a slice of ham, a fried egg, chives, and a pinch of salt and pepper. Fold the edges of the crepe onto the fried egg. Repeat with the remaining crepes and serve immediately