CREPES BRETONNE



Dough: (for about thirty crepes) 500 g (1,1 lbs) of buckwheat flour (buckwheat), 150 g (0,33 lbs) of wheat, 1 whole egg, 2 tbsp of oil, 2 tbsp of salt, 1 ½ liter (5,72 oz) of water. 

Garnish: (for a crepe): 1/2 slice of ham, 1 egg, 1 tablespoon of grated cheese.


Pour the flour in a fountain in a terrine, break the egg in the middle, add the oil and the salt.

Gradually dilute with the water, beating the dough which must be runny. 

Let stand 1 h.

Make very thin crepes on a large crepe maker. 

When cooked on one side, return it. 

Crack an egg on top and spread the white with a spatula on the crepe.

 Put all slice the ham around the egg then sprinkle with gruyère.

 When the white of the egg is taken, fold the pancake to make a square in the middle of which the egg yolk appears.

Serve with salt and pepper. 

Serve with cider.


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