Buckwheat Crepes with Egg, Ham, Cheese, and Asparagus - Master recipes
Make the crepe batter: In a large bowl, whisk to combine the still water, eggs, and salt. Gradually whisk in the flour until the batter is smooth and a few bubbles appear on the surface. Whisk in...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at master-recipes.com.
Ingredients
- For the crepe batter -
- 1 1/4 cups still water -
- 2 large eggs -
- 1/2 teaspoon salt -
- 1 1/2 cups (180g) buckwheat flour -
- 1/4 to 1/3 cup sparkling water, plus additional sparkling water as needed  -
- For the crepe filling -
- 1 teaspoon salt  -
- 12 asparagus, peeled if thick  -
- Approximately 2 tablespoons salted or unsalted butter -
- 4 large eggs -
- 4 ounces (2 cups) grated Gruyere cheese -
- 4 thin slices of ham, each cut or torn into 2 to 3 pieces -
More Like This
Buckwheat Crepes with Fried Eggs and Ham | culture: the word on cheese
culturecheesemag.com
Buckwheat Crepes with Ham, Asparagus and Cheese | RICARDO
ricardocuisine.com
Asparagus Crepes with Ham and Cheese | Eggrecipes
egginfo.co.uk
Buckwheat Crêpes with Egg and Asparagus Recipe
gourmettraveller.com.au
Leek and cheese buckwheat crepes recipe
en.petitchef.com
Savory Buckwheat Crêpes
thedailymeal.com
Buckwheat Crepes with Ham, Egg, and Cheese (Galettes Complètes) | America's Test Kitchen
americastestkitchen.com
Breakfast Crepes with Ham, Vegetables, and Egg - Master recipes
master-recipes.com