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Buckwheat Crepes with Ham and Gruyère Cheese

To ensure the crepes are exceptionally tender, refrigerate the batter overnight.

Ingredients:

For the crepes:

  • 1 egg
  • 1 cup milk
  • 5 Tbs. all-purpose flour
  • 1/4 cup buckwheat flour
  • 1/2 tsp. salt
  • 1/2 tsp. canola oil
  • 8 tsp. unsalted butter

For the filling:

  • 2 Tbs. unsalted butter
  • 2 Tbs. all-purpose flour
  • 1 cup milk
  • Freshly grated nutmeg, to taste
  • Salt and freshly ground pepper, to taste
  • 8 thin slices ham
  • 1/2 lb. Gruyère cheese, grated

Directions:

To make the crepes, in a blender, combine the egg, milk, all-purpose and buckwheat flours, salt and canola oil and process until smooth. Cover and refrigerate for 2 hours or as long as overnight.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat to make 8 crepes.

To make the filling, in a small saucepan over medium-high heat, melt the butter, add the flour and whisk until smooth. Cook, stirring, until fragrant, 1 to 2 minutes. Whisk in the milk and cook until thickened, 3 to 5 minutes. Season with nutmeg, salt and pepper and keep warm.

Preheat an oven to 350ºF.

To assemble, lay a crepe flat, place a slice of ham and some of the cheese in the center and fold into a rectangular pouch. Place on a baking sheet. Repeat with the remaining crepes and filling. Bake until the cheese melts, 5 to 7 minutes. Divide the crepes among 4 individual plates, top with sauce and serve immediately.
Serves 4.
Williams-Sonoma Kitchen.