Buckwheat Crêpes with Ham and Gruyère
Savory gluten-free crêpes made with buckwheat flour, filled with ham and Gruyère cheese.
Ingredients
- 1 cup Buckwheat flour
- 1 1/2 cups Water
- 1 large Egg
- 1/4 teaspoon Salt
- 2 tablespoons Butter
- about 225 g Ham
- about 113 g Gruyère cheese
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together buckwheat flour, water, egg, and salt until smooth. Let batter rest for 15 minutes.
- 2Heat a lightly oiled griddle or non-stick skillet over medium heat.
- 3Pour 1/4 cup of batter onto the hot griddle and spread into a thin circle.
- 4Cook for 2-3 minutes per side, or until golden brown.
- 5Melt a little butter in the skillet. Add a crêpe, top with ham and Gruyère cheese. Fold in half and cook until cheese is melted and bubbly.
- 6Serve immediately. Repeat with remaining batter.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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