Complete Breton Ham and Egg Crepe

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A signature street-food classic from Brittany, this savory buckwheat crepe is layered with sliced country ham, a sunny-side-up egg, and melted Gruyère cheese, then folded into a neat square. Served hot with a splash of raw apple cider, it is the definitive French bistro lunch.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 24 gFat
• 11 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 2 gSugar
• 29 gProtein
• 910 mgSodium
• 480 mgPotassium
• 260 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the buckwheat batter

• 1 cup (110 g) buckwheat flour
• 2 tbsp (20 g) all-purpose flour
• 2 large eggs
• 1 1/2 cups (360 ml) cold water
• 1/2 cup (120 ml) whole milk
• 1/2 tsp fine sea salt
• 1 tbsp melted unsalted butter

For the filling

• 4 thin slices (about 140 g) country-style cooked ham
• 4 large eggs
• 1 cup (90 g) grated Gruyère cheese
• 2 tbsp unsalted butter, divided
• 2 tbsp finely chopped fresh chives
• Freshly ground black pepper, to taste
• Pinch of fine sea salt

Directions

1. Whisk the buckwheat flour, all-purpose flour, eggs, water, milk, salt, and melted butter together until smooth and lump-free; cover and refrigerate the batter for at least 1 hour, or overnight, to let the buckwheat hydrate.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat and lightly brush with butter. Pour in about 1/3 cup batter, swirl immediately to coat the pan in a thin even layer, and cook for 1 minute until the surface looks dry.
3. Loosen the crepe with a spatula, flip it over, and immediately lay a slice of ham on the center and scatter 1/4 cup grated Gruyère over the top so the cheese begins to melt from residual heat.
4. Crack one egg directly onto the center of the crepe, season with salt and pepper, and use a fork to gently spread the yolk into a thin layer so it cooks evenly. Cook 1 to 2 minutes until the egg white is set and the yolk is just barely jammy.
5. Using the spatula, fold the four edges of the crepe inward over the filling to form a neat square envelope, pressing gently so the cheese seals the seams.
6. Slide the galette onto a warm plate, brush the top with a little butter, and sprinkle with chopped chives. Repeat with the remaining batter and fillings, keeping finished galettes warm in a low oven if needed.
7. Serve immediately with a crisp green salad dressed in walnut-oil vinaigrette and a small glass of chilled Breton cider for the traditional accompaniment.

Cook’s Notes

• Buckwheat batter must rest at least 1 hour; this hydrates the flour and prevents tearing when you spread it thin.
• If you have a traditional Breton rozell (wooden crepe spreader), use it for paper-thin galettes; otherwise tilt and swirl the pan quickly.
• Keep the pan heat medium-high; too hot and the buckwheat scorches, too low and the crepe dries out before browning.
• Spread the yolk gently with a fork so it sets in a thin layer that stays soft and golden rather than forming a thick dome.
• For authentic flavor, seek out true Breton jambon de Paris and a sharp aged Gruyère, and serve with brut cider rather than wine.

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