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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 4


  • 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.


  • 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. 


  • 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


Crêpe pan

Crêpe pan

Why use a crêpe pan?

A crêpe pan is shallower and lighter than a regular frying pan, which make it much easier to swirl the batter and flip the crêpes like a pro!


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