Ina Garten Buckwheat Crêpes Complète

Ina Garten buckwheat crêpes complète is a nutty French brunch dish with Black Forest ham, Gruyère and a runny egg, ready in about 1 hour 20 minutes. It's an easy brunch recipe for lazy Sundays, birthday brunch or holiday breakfast, and the batter is make-ahead friendly.

Chill the batter for at least 3 hours before you cook, because the buckwheat flour needs that time to soften and turn the crêpes tender. Skip it and the batter stays gritty, so the crêpes tear in the pan.

Ina Garten built this version on the buckwheat crêpes at La Mercerie, the New York restaurant run by French chef Marie-Aude Rose. She cooks each crêpe on one side only, then finishes it in the oven with ham, cheese and an egg, so you never have to flip anything.

Source: Modern Comfort Food (2020)

Ina Garten Buckwheat Crêpes Complète

0.0 from 0 votes

Course: BreakfastCuisine: American, FrenchDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

520

kcal

Whole-grain buckwheat gives these crêpes a nutty, slightly crisp edge and a soft center. Once the Gruyère melts under the egg, you fold the sides in like a letter and finish with a drizzle of crème fraîche.

Ingredients

• 1 cup whole milk
  

• 1 tablespoon unsalted butter, melted
  

• 8 extra-large eggs, divided
  

• 3/4 cup whole-grain buckwheat flour, such as Bob's Red Mill
  

• 1/4 cup all-purpose flour
  

• Kosher salt and freshly ground black pepper
  

• 4 tablespoons (1/2 stick) unsalted butter, divided
  

• 6 large, thin slices Black Forest ham
  

• 3 cups grated Gruyère cheese (8 to 10 ounces)
  

• 1/2 cup crème fraîche whisked with 1 tablespoon milk
  

• Minced fresh parsley
  

Directions

• Make the batter: Blend 1 cup whole milk, 1 tablespoon melted butter, 2 eggs, 3/4 cup buckwheat flour, 1/4 cup all-purpose flour and 1 1/2 teaspoons salt for 30 seconds. Refrigerate it covered for at least 3 hours or up to 24 hours, then blend in 1/3 cup water before cooking.
• Heat the oven: Preheat the oven to 350 degrees and arrange three racks evenly spaced. That way all three sheet pans of crêpes bake at the same time.
• Cook the crêpes: Heat a 9-inch nonstick pan over medium heat, add 1 teaspoon butter and swirl it with a paper towel. Pour in a full 1/3 cup of batter and swirl to spread it. Cook on one side only for 1 1/2 to 2 minutes, until it's cooked through and doesn't stick.
• Fill the crêpes: Move each crêpe to a parchment-lined sheet pan without flipping it, adding butter to the pan between crêpes. Make 6 in total with 2 per pan, then top each with 1 slice of Black Forest ham and 1/2 cup grated Gruyère.
• Fry the eggs: Heat a 10 to 11-inch sauté pan over medium-low heat and melt 1 tablespoon butter. When it sizzles, slide in 3 eggs without breaking the yolks and fry 4 to 6 minutes, until the whites are almost set and the yolks still runny.
• Bake the crêpes: Set 1 egg, sunny side up, at 12 o'clock on each crêpe, then repeat with 1 tablespoon butter and the other 3 eggs. Season the eggs generously with salt and pepper and bake for 5 minutes, until the cheese melts.
• Fold and serve: While the cheese is hot, fold the sides of each crêpe toward the middle like a letter, pressing lightly so the yolk stays visible. Drizzle with 1/2 cup crème fraîche whisked with 1 tablespoon milk, then sprinkle with minced parsley and a little salt.

Tools for this recipe

• Vitamix E310 blender, Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I keep the egg yolks from breaking?

Crack each egg into a small bowl first, then slide it into the pan without touching the others. That gives you a clean egg every time, so the yolk stays intact.

Can I make the crêpe batter ahead of time?

Yes, and the recipe actually wants you to. The batter rests in the fridge for at least 3 hours and keeps up to 24 hours, so you can blend it the night before.

Can I use only buckwheat flour?

I'd keep the small amount of all-purpose flour, since it makes the crêpes more flexible and easier to fold. All buckwheat gives a denser, more fragile crêpe that tears easily.

Why do you only cook the crêpe on one side?

The crêpe finishes in the oven with the cheese and egg, so a second side in the pan isn't needed. Skipping the flip also means fewer torn crêpes.

Can I swap the ham or the Gruyère?

Prosciutto or a good smoked ham works in place of Black Forest ham. For the cheese, Swiss or Comté melt in a similar way, though Gruyère gives the nuttiest flavor.