Buckwheat crepes with ham and cheese

Name: Buckwheat crepes with ham and cheese
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 4 tablespoons butter, more or less; 8 to 16 thin slices ham; 8 to 16 thin slices cheese, such as Gruyère, Emmenthaler, or Cheddar; 8 to 16 thin slices cheese, such as Gruyère, Emmenthaler, or Cheddar; 8 to 16 thin slices cheese, such as Gruyère, Emmenthaler, or Cheddar; 8 to 16 thin slices cheese, such as Gruyère, Emmenthaler, or Cheddar; ½ cup milk; Neutral oil, such as canola or grapeseed, as needed; Neutral oil, such as canola or grapeseed, as needed; Neutral oil, such as canola or grapeseed, as needed; ¼ cup flour; 1 cup buckwheat flour; 2 eggs

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

In this recipe, the cooked crepes are sautéed with ham and cheese and become alluringly fragrant and slightly crisp.

Ingredients

¼ cup flour
1 cup buckwheat flour
2 eggs

Breakfast
Brunch

Method

Combine the first 4 ingredients and 1 cup water in a bowl; whisk until smooth and let sit for at least an hour, refrigerated.
Heat a 10-inch nonstick skillet over high heat for a