|CtBF'S Buckwheat Crêpes with Ham, Cheese, and Egg|
This week for CooktheBookFridays we chose Buckwheat Crêpes with Ham, Cheese, and Egg. Not just any crêpes; we made galettes. David explains they are called galettes when made with buckwheat flour. I have never used buckwheat for crêpes. They were a bit of a challenge. The first three I made broke into pieces and wound up in the trash. I then realized I was cooking them on too high a heat and not long enough. When I lowered the heat and used a little less batter, the crêpes came out better.
Then, while writing this post and looking for a recipe I could share, I found King Arthur's recipe for buckwheat crêpes. They say to fry the egg separately in another pan...now that makes sense. I tried this method with some leftover crêpes and it actually worked much better.
My husband oohed and ahhed about this dish. Definitely, man food! And perfect for brunch or even lunch.
Happy Friday everyone!
CooktheBookFridays is a group of bloggers cooking through David Lebovitz cookbook, "My Paris Kitchen". If you'd like to join us, Visit our page, buy the book and cook along. This recipe from King Arthur is very similar to David's. He uses water and this one uses milk and water.
|Dark buckwheat batter...very strange looking!|
|As they cooked they looked normal|
|Still looking good|
|I will be buying some light buckwheat flour to try these again. My husband loved them.|
recipe from King Arthur Flour