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Buckwheat Crepes With Asparagus, Ham and Gruyère

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In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. Traditionally they are served with a glass of sparkling cider. Have them as a first course or alongside fried eggs for a more substantial meal.

Ingredients

  • 1

    cup/120 grams buckwheat flour

  • ½

    cup/60 grams all-purpose flour

  • 2

    eggs

  • 2 ½

    cups buttermilk

  • ½

    teaspoon salt, plus more as needed

  • 2

    tablespoons butter, plus more for pan

  • 1 ½

    pounds medium asparagus, trimmed and bottom parts peeled, if desired

  • 6

    cooked ham slices

  • 2

    cups grated Gruyère or Comté cheese

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)


      419 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 26 grams protein; 131 milligrams cholesterol; 993 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream.
  2. Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. Use a piece of paper towel to rub a little butter in the pan, then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don’t worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn’t be scorching hot. Remove from heat if crepe is cooking too quickly. 
  3. Remove the crepe from the pan and set it aside while you continue to make 5 more. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
  4. Bring a medium pot of generously salted water to a boil. Cook the asparagus for 2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
  5. Heat oven to 400 degrees. Fill the crepes by laying each one top-side down, place a slice of ham on top, sprinkle generously with cheese, and lay 3 asparagus spears on top, off to one side. Fold over to make a half-moon.
  6. Put the filled crepes in one layer on a baking sheet. Drizzle with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.

Tips

  • This makes enough batter for 12 crepes.
  • And to Drink …
    Nothing will go better with savory Breton-style crepes than a dry cider, especially with the classic fillings of asparagus, ham and cheese. Brittany and Normandy are a paradise for ciders, offering a wide range of choices, many of which, sadly, are not available in the United States. Nonetheless, the selection of dry American ciders has never been better. If you prefer wine, you could pick a sparkling wine, not necessarily a Champagne but others from the various French wine regions, like Alsace, Jura or the Loire. The United States is also producing more good, dry sparkling wines. Look for those labeled pétillant naturel, an ancient method that is a sparkling equivalent of cider. Or try a good dry white, like a pinot blanc, riesling or fiano. ERIC ASIMOV
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