Buckwheat Crepes with Fried Eggs and Ham | culture: the word on cheese
Seared ham, a fried egg, and Gruyère come together in a hearty filling for these delicate yet robustly flavored crepes fit for a crowd.
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Cooking tools:
- Mixing bowl
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- Measuring cup
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- Nonstick skillet
- Cast iron skillet
- Ladle
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- Skillet
- Chef's knife
- Cutting board
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- Kitchen timer
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Ingredients
- ¼ cup all-purpose flour
- ¼ cup buckwheat flour
- ¼ teaspoon kosher salt
- 2 eggs
- ¾ cup whole milk
- 1 to 2 tablespoons unsalted butter (for greasing skillet)
- 8 ounces ham (thinly sliced (or Canadian bacon))
- 2 tablespoons unsalted butter
- 8 eggs
- 2 cups grated Gruyère
- 4 tablespoons chopped fresh chives
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