egg jambon prosciutto crepe

Savory Buckwheat Crepes

Yields15 ServingsPrep Time15 minsCook Time5 minsTotal Time20 minsDifficultyBeginnerRating


Buckwheat Crepe Batter
 250 g light buckwheat flour farine de sarrasin
 30 g all-purpose flour
 6 g salt
 4 g sugar
 2 g ground black pepper
 50 g eggs
 500 g water
 170 g milk
 25 g butter, melted
 25 g neutral oil
Prosciutto Chips
 100 g prosciutto chips bake paper thin prosciutto slices between 2 parchments and tray for 30 mins at 375ºF/190ºC.
Béchamel Sauce (for 8 crepes)
 250 g milk
 30 g butter
 20 g flour
 3 g salt
 2 g pepper
 30 g sour cream optional
 30 g comté cheese, shredded
Sautéed Mushrooms (for 8 servings)
 600 g cremini mushrooms cleaned, trimmed and sliced
 20 g oil
 20 g butter, melted
 70 g shallots, minced
 15 g garlic, minced
 5 g salt
 1 g pepper
 15 g parsley, cleaned and chopped
 15 g lemon juice or 30g white wine



Galettes Bretonne are made with light buckwheat flour (farine de sarrasin), as opposed to sweet crêpes which are made with all-purpose flour. Since buckwheat flour does not contain any gluten,
The original Galettes de Blé Noir is rather gluten free and vegan; it does not contain eggs or milk.

Savory Crepe Batter

In a large bowl, gather flours and seasoning and stir that up with a whisk. Add remaining ingredients; mix well. Cover crepe batter and refrigerate for a couple of hours to rest or for up to 3 days. Stir up crepe batter prior to cook.

crepe sarrasin ingredients

Béchamel/ Mornay Sauce

For the roux, melt butter and add flour – cook for 2 minutes. Pour in lukewarm milk, bring to boil and cook for 2 minutes whisking constantly. Add cream and season with salt, pepper and nutmeg to taste. To turn your béchamel into a mornay sauce, add cheese. Let cool. Beat the chilled béchamel prior to use.

How To Cook Savory Crepes

Before starting, lightly grease crepe pan with cooking spray and wipe off excess fat. Heat up pan on medium heat. If using a large ≈11''/28 cm crepe maker (do not use cast iron for savory crepes; it sticks), you would need a crepe spreader. Before cooking the first crepe, lightly oil hot pan and wipe off excess fat. Between each crepe, do not add extra fat but rather wipe out hot pan with the already greased paper towel you used earlier.
Pour the batter (≈2.2 ounces/70g) using a pitcher with a spout, or use a medium-size ladle. Lift the pan from the heat and tilt your wrist so that the batter pours to one side, then swirl it around so it coats the whole pan bottom evenly. After a minute or so, you’ll know it’s ready to add toppings when the edges are lightly brown. Loosen the edges with a spatula (no need to flip), lower the heat and add toppings according to the recipe. Cook for 2 minutes more and fold the edges leaving the center of the crepe open. Add garnishing if so and serve immediately.

Egg, Jambon and Cheese Crepe

Separate the egg white from the yolk. Cook crepe as explained above. Cover with some shredded comté cheese. Lower the heat. When it begins to melt, coat cheese with the egg white and cover with thin slices of jambon de Paris (cooked ham). Place the yolk in the center and season with fleur de sel and pepper. Fold crepe and garnish with dill or chives and prosciutto chips; serve immediately.

egg jambon prosciutto crepe

Mushroom, Collard Greens and Béchamel Crepe

Blanch collard greens or Swiss chard in boiling salted water; drain and pat dry.
For the mushrooms: give a quick bath to the mushrooms (except if using porcini). Drain and pat dry. Trim off bottom stems and slice. In a hot and large frying pan, add fat and sauté mushrooms for 5 minutes on high heat. Add shallots and garlic, salt and pepper and cook for another 10 minutes. Drizzle a dash of white wine or lemon juice – cook for 2 mins more and add parsley. Beat béchamel (if chilled), and fill a pastry bag with.
Cook crepe as explained above. Cover with some shredded comté cheese. Top with some béchamel

mushroom collard greens crepe

Smoked Salmon and Ricotta Crepe

Cook crepe as explained above. Lower the heat and spread some béchamel or cream cheese and top with a few capers and fresh dill and smoked salmon. Add a drizzle of lemon juice and fold crepe. Top with a couple of tablespoons of ricotta cheese and lemon zest. Serve immediately. Enjoy!

salmon crepe

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