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Crêpes Complète

Serves 4 to 6 Entree meat

Crêpes Complète

Crêpes Complète hails from the homes of Brittany, where it graces tables with its inviting aroma. A staple of everyday life, these crêpes are a cherished part of family meals, embodying the simplicity and warmth of Breton cooking. The recipe is straightforward, allowing the ingredients to shine without embellishment, just as it has been served for generations.

Each bite offers a harmonious blend of nutty buckwheat, salty ham, and creamy Gruyère, encasing a perfectly cooked egg. The crêpe itself is tender yet robust, providing a delightful contrast to its savory fillings. This dish invites you to savor the honest, comforting flavors of Brittany, best enjoyed hot from the pan.

Ingredients

  • 200 gbuckwheat flour
  • 350 mlwater
  • 1egg
  • 8 slicesham
  • 8eggs — for frying
  • 200 gGruyère — grated
  • 2 tbspbutter
  • to tastefine salt

Method

  1. In a large mixing bowl, combine 200 g buckwheat flour with a pinch of fine salt. Make a well in the center and crack in 1 egg. Gradually pour in 350 ml water, whisking continuously to form a smooth, lump-free batter. Let the batter rest for at least 30 minutes to allow the flour to fully hydrate, which will result in more pliable crêpes.
  2. While the batter rests, prepare the fillings. Grate 200 g Gruyère cheese and set aside. Lay out 8 slices of ham on a plate, ready for assembly. This preparation will make the cooking process smoother and more efficient.
  3. Heat a non-stick crêpe pan or a large skillet over medium-high heat. Add a small amount of the 2 tbsp butter, just enough to coat the surface. Once the butter is melted and begins to foam, pour a ladleful of batter into the pan, swirling it quickly to spread evenly and thinly across the surface.
  4. Cook the crêpe until the edges begin to lift slightly and the underside is golden brown. This should take about 1 to 2 minutes. Flip the crêpe gently using a spatula.
  5. Immediately crack 1 egg onto the center of the crêpe and use the spatula to gently spread the egg white around, leaving the yolk intact. Place a slice of ham and a generous sprinkle of Gruyère cheese over the egg.
  6. Fold the edges of the crêpe towards the center to form a square, leaving the yolk visible in the middle. Cook for another 1 to 2 minutes until the cheese melts and the egg white is set but the yolk remains runny.
  7. Slide the crêpe onto a warm plate and repeat the process with the remaining batter and fillings, adding more butter to the pan as needed. Serve the crêpes immediately, while the cheese is gooey and the egg yolk is still soft, to enjoy the full flavor and texture of this classic Brittany dish.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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