Friday, August 22, 2008

Let me warn you right from the start

I don't think is the healthiest breakfast. However, if you're planning on this being your meal of the day, it's probably a good choice. And if you're looking for another French inspired breakfast, you couldn't ask for better. I knew I wanted to make buckwheat crepes because of the fantastic ones we had on Monday. So I went searching and found this recipe from Williams Sonoma. I've never made a Williams Sonoma recipe, but I wanted to try this one since it had gruyere, like my inspiration crepe.

I made the batter the night before to make life easy so in the morning I was just tossing them in a pan and then baking. It's a similar technique to the French pancakes, so I was already almost a pro. It was creamy, it was salty, and I love the buckwheat crepe. It's like my very own cafe at home.

Buckwheat Crepes with Ham and Gruyere Cheese (from Williams Sonoma)

For the crepes:

1 egg

1 cup milk

5 Tbs. all-purpose flour

1/4 cup buckwheat flour

1/2 tsp. salt

1/2 tsp. canola oil

8 tsp. unsalted butter

For the filling:

2 Tbs. unsalted butter

2 Tbs. all-purpose flour

1 cup milk

Freshly grated nutmeg, to taste

Salt and freshly ground pepper, to taste

8 thin slices ham

1/2 lb. Gruyère cheese, grated


To make the crepes, in a blender, combine the egg, milk, all-purpose and buckwheat flours, salt and canola oil and process until smooth. Cover and refrigerate for 2 hours or as long as overnight.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat to make 8 crepes.

To make the filling, in a small saucepan over medium-high heat, melt the butter, add the flour and whisk until smooth. Cook, stirring, until fragrant, 1 to 2 minutes. Whisk in the milk and cook until thickened, 3 to 5 minutes. Season with nutmeg, salt and pepper and keep warm.

Preheat an oven to 350ºF.

To assemble, lay a crepe flat, place a slice of ham and some of the cheese in the center and fold into a rectangular pouch. Place on a baking sheet. Repeat with the remaining crepes and filling. Bake until the cheese melts, 5 to 7 minutes. Divide the crepes among 4 individual plates, top with sauce and serve immediately.
Serves 4.
Each serving has:
Calories 608.8
Total Fat 40.3 g
Cholesterol 186.5 mg
Sodium 1,309.6 mg
Potassium 520.5 mg
Total Carbohydrate 26.1 g
Protein 35.6 g


  1. I love Gruyere.
    I love crepes.
    I love you.

  2. you had me at "crepe."

    or was it "gruyere"?

    either way, you got me.

  3. I've never made crepes. They intimidate me for some reason.

  4. i'm with R, crepes intimidate me. i really need to get over it already.