Ina Garten Buckwheat Crêpes “complète”

Ina Garten’s Buckwheat Crêpes “Complète” is made with whole milk, unsalted butter, eggs, buckwheat flour, all-purpose flour, Black Forest ham, Gruyère cheese, crème fraîche, and fresh parsley. This delicious crêpe recipe creates a hearty brunch or dinner dish that takes about 45 minutes to prepare and can serve up to 6 people.

This Buckwheat Crêpes “Complète” Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 240 ml / 1 cup whole milk
• 15 g / 1 tablespoon unsalted butter, melted
• 8 extra-large eggs, divided
• 90 g / ¾ cup whole-grain buckwheat flour (such as Bob’s Red Mill)
• 30 g / ¼ cup all-purpose flour
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 60 g / 4 tablespoons (½ stick) unsalted butter, divided
• 6 large slices Black Forest ham
• 225-280 g / 8-10 oz grated Gruyère cheese (about 3 cups)
• 120 ml / ½ cup crème fraîche, whisked with 15 ml / 1 tablespoon milk
• 1 tablespoon minced fresh parsley

How To Make Buckwheat Crêpes “complète”?

1. Prepare the crêpe batter: In a blender, combine 240 ml (1 cup) milk, 15 g (1 tablespoon) melted butter, 2 eggs, 90 g (¾ cup) buckwheat flour, 30 g (¼ cup) all-purpose flour, and 1½ teaspoons salt. Blend for 30 seconds until smooth. Refrigerate for at least 3 hours or up to 24 hours.
2. Blend again before use: Before making the crêpes, add 80 ml (⅓ cup) water to the batter and blend until smooth.
3. Preheat the oven: Set your oven to 180°C / 350°F and arrange three racks evenly spaced.
4. Cook the crêpes: Heat a 23 cm (9-inch) nonstick crêpe pan over medium heat and add 5 g (1 teaspoon) of butter. Swirl it around with a paper towel. Pour 80 ml (⅓ cup) of batter into the pan, swirling to distribute evenly. Cook for 1½ to 2 minutes until cooked through (do not flip). Transfer to a parchment-lined sheet pan. Repeat with the remaining batter to make 6 crêpes.
5. Assemble the crêpes: Place 1 slice of ham and 60 g (½ cup) of Gruyère cheese on each crêpe. Set 2 crêpes on each of the 3 sheet pans.
6. Fry the eggs: In a medium sauté pan, heat 15 g (1 tablespoon) butter over medium-low heat. Fry 3 eggs until the whites are set but the yolks remain runny, about 4-6 minutes. Place each egg at the top of each crêpe. Repeat with the remaining butter and eggs.
7. Bake the crêpes: Season the eggs with salt and pepper, then bake the crêpes for 5 minutes until the cheese melts.
8. Fold and serve: Fold the sides of each crêpe towards the center, overlapping slightly, with the egg yolk still visible. Drizzle with the crème fraîche mixture, sprinkle with parsley, and serve hot.

Recipe Tips:

• Chill the batter: Keep the batter in the fridge for 3 hours or more. This makes the crêpes smoother.
• Don’t flip crêpes: Cook the crêpes on one side only. It makes them softer for folding.
• Use a nonstick pan: A nonstick pan stops the crêpes from sticking, making them easy to lift.
• Cook eggs gently: Use medium-low heat to cook the eggs. This keeps the yolk soft and the whites firm.
• Fold while warm: Fold the crêpes right after baking, while they’re still hot, so they fold easily and the cheese melts perfectly.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Buckwheat Crêpes “Complète” cool down to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 2 days.
• Freeze: After cooling the Buckwheat Crêpes “Complète” to room temperature, place them in an airtight freezer-safe container or wrap them individually in plastic wrap. Freeze for up to 1 month. To thaw, transfer them to the fridge overnight.
• Reheat: Heat a nonstick pan over medium heat. Place the crêpe in the pan, cover with a lid, and cook for about 3-4 minutes, until the cheese melts and the crêpe is heated through.

Nutrition Facts

Serving Size: 1 crêpe (10-inch)

• Calories: 140
• Total Fat: 4 g
• Saturated Fat: 2.5 g
• Cholesterol: 105 mg
• Sodium: 310 mg
• Potassium: 90 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Sugars: 1 g
• Protein: 9 g

Try More Ina Garten Recipe:

• Ina Garten Overnight Irish Oatmeal
• Ina Garten Breakfast Tacos
• Ina Garten Whole-grain Breakfast Bowl
• Ina Garten Buttermilk Pancakes