Buckwheat crepe with endive, ham, and comté cheese
Savory recipes
Winter
Between 30 minutes and one hour
Level: Easy
Crêpière
Prep time
10 minutes
Cooking time
15 minutes
Serves
Serves 4
Method
- In a large bowl, combine the flours and salt. Make a well in the center, and add the egg. Starting from the center, whisk ingredients together while adding the water in a thin stream. Let sit in a cool place for a few hours or overnight.
- Just before cooking, add the melted butter and stir well.
- Brush the surface of the crepe pan with butter, then heat pan over high heat.
- Pour a scoop of batter onto the pan. Cook for one minute. Using a spatula, turn the crepe and cook for 20 seconds more, then remove from heat.
- Prepare your crepes in advance, and add the filling just before serving.
Filling:
- Wash and slice the endive, then lightly sauté in a frying pan with butter. Season.
- To prepare the sauce: Melt butter in a saucepan. Add the flour and cook, stirring, for several minutes. Add milk and bring to a boil, stirring constantly. Season.
- Place one crepe on crepe pan and top with one slice of ham. Spread on a spoonful of sauce and some cooked endive, and top with grated comté. Cook for one or two minutes, then fold in the sides of the crepe. Serve immediately.
Ingredients
- 250 g buckwheat flour
- 1 egg
- 50 cl cold water
- 2 tablespoons wheat flour
- 1 teaspoon salt
- 3 tablespoons oil
- 40 g butter
- 2 endives
- 40 g flour
- 35 cl milk
- 4 slices cured ham
- 50 g grated comté cheese
Utensil
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