Crêpes Complètes (Savory Crêpes)

Ingredients

• 0.5 cup Buckwheat flour
• 0.25 cup Tapioca starch
• 1 large Egg
• 1 cup Water
• 0.25 teaspoon Salt
• 2 tablespoons Butter
• 4 slices Ham
• 0.5 cup Gruyere cheese
• 2 large Egg

Instructions

1. 1In a medium bowl, whisk together the 0.5 cup buckwheat flour, 0.25 cup tapioca starch, 1 large egg, 1 cup water, and 0.25 teaspoon salt. Whisk until the batter is completely smooth and no lumps remain.
2. 2Heat a 10-inch non-stick frying pan or griddle over medium heat, aiming for 300-350°F (150-175°C). The pan is ready when a drop of water sizzles and evaporates quickly. Pour approximately 1/4 cup of the prepared batter into the center of the hot pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle about 8 inches in diameter. Cook for 2 to 3 minutes, or until the edges look dry and lightly golden brown. Carefully flip the crêpe with a spatula and cook the other side for another 2 to 3 minutes, until it is golden brown. Remove the cooked crêpe from the pan and set it aside.
3. 3Reduce the heat in the 10-inch non-stick frying pan to medium-low, aiming for 250-300°F (120-150°C). Melt 1 teaspoon of the 2 tablespoons of butter in the pan. Place one cooked crêpe back into the pan. Arrange 2 slices of ham on one half of the crêpe, then sprinkle 1/4 cup of the Gruyere cheese over the ham. Carefully crack 1 large egg into the center of the crêpe, over the cheesy ham area. Cook for 3 to 5 minutes, until the egg white is set and the cheese is melted and bubbly. Gently fold the two unfilled sides of the crêpe over the filling to create a square shape. Slide the finished crêpe onto a plate.
4. 4Pour the remaining 1/4 cup of batter into the center of the hot 10-inch non-stick frying pan, tilting and swirling to form an 8-inch circle. Cook for 2 to 3 minutes until the edges are dry and lightly golden brown, then flip and cook the other side for another 2 to 3 minutes until golden brown. Remove the cooked crêpe from the pan and set it aside.
5. 5Ensure the 10-inch non-stick frying pan is still over medium-low heat, 250-300°F (120-150°C). Melt the remaining 1 teaspoon of the 2 tablespoons of butter in the pan. Place the second cooked crêpe back into the pan. Arrange the remaining 2 slices of ham on one half of the crêpe, then sprinkle the remaining 1/4 cup of the Gruyere cheese over the ham. Carefully crack the remaining 1 large egg into the center of the crêpe, over the cheesy ham area. Cook for 3 to 5 minutes, until the egg white is set and the cheese is melted and bubbly. Gently fold the two unfilled sides of the crêpe over the filling to create a square shape. Slide the finished crêpe onto a plate to serve.

Substitutions

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