Breton Buckwheat Savory Crepe

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A traditional savory crepe from Brittany, France, made with paper-thin buckwheat batter and filled with ham, cheese, and a softly cooked egg. The earthy, nutty buckwheat pairs beautifully with the salty ham and melty Gruyère, finished with a fold into a neat square. Serve with a small bowl of dry cider for the full Breton experience.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 11 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 2 gSugar
• 26 gProtein
• 940 mgSodium
• 460 mgPotassium
• 290 mgCalcium
• 3.2 mgIron
• 1 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the buckwheat batter

• 2 cups (250 g) buckwheat flour
• 3 1/2 cups (800 ml) cold water
• 2 large eggs
• 1 tsp fine sea salt
• 2 tbsp melted unsalted butter

For the classic filling (galette complete)

• 4 tsp unsalted butter, divided
• 4 thin slices Paris-style ham
• 1 1/2 cups (150 g) grated Gruyere cheese
• 4 large eggs
• 2 tbsp heavy cream
• Freshly ground black pepper, to taste

Directions

1. Whisk the buckwheat flour, salt, eggs, and melted butter together in a large bowl, then gradually stream in the cold water while whisking continuously until you have a smooth, thin batter the consistency of heavy cream. Cover and let rest at room temperature for at least 1 hour, or overnight in the refrigerator for deeper flavor.
2. Heat a 12-inch crepe pan or nonstick skillet over medium heat and lightly brush with a little of the butter. Pour about 1/2 cup of batter into the pan and immediately swirl to coat the bottom in a thin, even layer.
3. Cook the crepe for about 1 1/2 minutes until the surface looks dry and the edges lift easily, then flip and cook 30 seconds more. Slide the crepe out and repeat with the remaining batter, stacking finished crepes on a plate.
4. Return one crepe to the pan over medium heat. Sprinkle one quarter of the Gruyere across the center, leaving a 2-inch border, then lay a slice of ham over the cheese.
5. Crack one egg onto the center of the crepe, drizzle with 1/2 tablespoon of heavy cream, and season with black pepper. Cook for 1 to 2 minutes until the egg white is just set but the yolk remains runny.
6. Dot the border of the crepe with about 1 teaspoon of butter, then fold the four edges inward over the filling to form a neat square. Slide onto a warm plate and repeat with the remaining crepes and filling. Serve immediately with a small bowl of dry Breton cider.

Cook’s Notes

• Let the buckwheat batter rest overnight in the refrigerator if time allows; this develops a noticeably richer, nuttier flavor and a more tender crepe.
• Use a dedicated crepe pan or a well-seasoned cast-iron skillet for the thinnest, most even results, and keep the heat at medium so the buckwheat does not scorch.
• Traditional pairings include a glass of dry cider or a small bowl of hard cider, which cuts through the richness of the egg and cheese beautifully.
• Do not overcook the egg; the classic galette complete is meant to be eaten by tearing off the corners and dipping the runny yolk into the filling with each bite.

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