Somehow crêpes have become a symbol of French food in the US along with baguettes. However it bothers me whenever people express their love for crêpes even though they have only tried chocolate-banana, strawberry-nutella, or lemon-sugar because those only comprise of half of the crêpes that exist. Don’t get me wrong, those three are great fillings however they are all sweet and crêpes are also served savory.
When I go to France, I don’t walk up and down the Seine with a baguette under one arm and a crêpe in the other. Crêpe culture, as I’ve noticed, is quite different. My experiences of eating crêpes all occurred in the comfort of a family member’s home, where the griddle was the centerpiece, the fillings hid all the blank spots. Our hungry faces inhaled them as quickly as they were served. Savory crêpe kicked off the night while sweet crêpes wrapped up the night.
This past winter, I was in the land of the crêpe with my sister visiting my uncle, cousins, and Mamie. On our last nights in Brittany, we were joined by some family members for a crêpe soirée. Just looking at the 4 page menu, you would notice that crêpes come in all flavors and styles. I always end with a caramel-beurre salé but I am continually conflicted between getting a crêpe “avec salade” on top or a crêpe “avec jambon-oeuf”.
Today, I’m sharing the recipe for the classic Crêpe avec Jambon-Oeuf (ham and egg). This classic is always best when its served straight from the griddle. Once you’ve had both sweet and savory crêpes, you can decide on whether you like crêpes or not. I, although, would be surprised if you didn’t like savory crêpes or crêpes at all.
Crêpe avec Jambon et Oeuf
- 1 3/4 c buckwheat
- 1/3 c white
- 1 teaspoon salt
- 1 egg
- 2 2/3 c water
- 12 eggs, room temperature
- gruyere cheese
In a mixer, mix together the flours, the salt, the eggs, and 1/2 cup of water. Once it becomes pebbly, slowly add in the remainder of the water. Once completely combined, cover and place in the fridge for 1 hour. Add a little more water if necessary when you remove it from the fridge.
Heat up your pan or griddle. Lightly oil the pan/griddle to prevent the crêpe from sticking. Pour 1/2 cup of batter and thin out the batter using a batter spreader. If you choose to use a pan, tilt the pan in a circle so that the batter spreads into a circle. Flip over once the top is matte and bubbles appear on the surface, 2-3 minutes. Cook for another 1-2 minutes until both sides are cooked. Set aside on a plate and cover with aluminum foil. Repeat this step with the others before topping them.
Heat the pan/griddle and lightly oil it. Place one crêpe back on the pan/griddle. In the center, crack one egg and let it cook. Then top with cheese and ham. Close the crêpe by folding in four corners. Place on a serving dish. Repeat this step with the other crêpes.
*Another trick is to cook the egg in a skillet as a sunny side up egg. If you do this, place one crêpe on the pan/griddle. Place a slice of ham in the center and top with cheese. Once the cheese is bubbly, add the sunny side up egg.