Buckwheat Crpes with Ham and Cheese

Casey Barber

Buckwheat Crpes with Ham and Cheese

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    2/3 cup buckwheat flour 2 large eggs
    1/3 cup unbleached all-purpose flour 1 tablespoon mayonnaise
    1 tablespoon sugar 1/2 teaspoon Dijon mustard
    1/4 teaspoon kosher salt 1/2 pound sliced Swiss cheese
    4 tablespoons unsalted butter, melted and cooled slightly, plus extra for cooking 1 pound sliced ham
    2 cups milk


    Prep: 10 min Total:
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    • 1

      In a large bowl, whisk both flours, sugar and salt together.

    • 2

      In a small bowl, whisk the butter, milk and eggs together, then whisk into the dry ingredients until well combined. The batter will be thin.

    • 3

      Refrigerate for at least an hour to let the liquid fully hydrate the flour. (The batter can be refrigerated overnight for morning crêpes; let it sit it on the counter for at least 15 minutes in the morning to warm up slightly before cooking.)

    • 4

      Stir the mayonnaise and mustard together.

    • 5

      Melt a dab of butter in a crêpe pan or nonstick skillet over medium heat.

    • 6

      Add 1/2 cup batter to the pan, swirling to cover thinly but evenly. Cook until the edges of the crepe turn golden brown, then loosen with a spatula and flip.

    • 7

      Layer two slices of cheese, a thin swipe of the Dijon mayo, and two slices of ham down the center of the crêpe, and cook until the cheese melts.

    • 8

      Roll the crêpe into thirds to make a loose cylinder, then remove from the pan and serve.

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