eCrepe jambon,gruyere, spinachThis is a recipe from my ancestors back in Bretagne, France. I’ve learn that the “bretons” crepe, aka thin pancake, is quite different from the normal buckwheat crepe, the breton one needs to be crunchy, thinner and filled with those minuscule holes while the normal “galette” they call in french is a soft buckwheat crepe. I saw many recipes on the web, they often turn the normal crepe while the “Crêpe Bretonne” stays on one side only. Also it must make a sizzling sound when it first touch the pan. So let’s try to make that crispy Breton crepe.

Crepe jambon,gruyere, spinachFirst of all, buckwheat is technically no wheat product…  Let me explain; it’s actually the seeds of a flower that makes the flour, nothing to do with the grass. It’s also a gluten free flour, so for those of you who are sensible to gluten, it’ s a great alternative. This flour has so many health benefits… although I can not cover the whole list here but check it out.

Egocentrically speaking though… I simply like it’s flavour, and it’s crunchier texture. Those crepes are mainly salty ones, but since there is always leftovers, I always end my diner with a crepe, white sugar and a squeeze of lemon on it, sooo delicious. Ok then, let’s start with a typical filling of ham, spinach and cheese.

Crepe Bretonne of ham, spinach and cheese

Makes about 6 crepes… because the first one is “never ever” good… it would be 7

  • 300g buckwheat flour
  • 500ml of water
  • 1 egg
  • salt
  • cooked ham slices
  • grated gruyere cheese or your favorite cheese (usually emmental)
  • baby spinach (need our veggies)
  • basil leaves *optional
  1. Mix the salt into the flour
  2. Add the egg in the center
  3. Add water in the center slowly in a well and whisk from the center to the sides (to keep it smooth)
  4. Once all mixed, pass through a sieve to eliminate the unwanted lumps
  5. Let set in the fridge for 1-2 hours
  6. Bring your nonstick pan to high and add a little fat of your choice
  7. Mix your base again, add a little base to the pan in order to test your crepes, not too much (because the first one is always just a test)
  8. When adding the mix, make sure it barely cover the surface, and it’s not too thick (you’ll see the holes forming right away if good consistency, always can add water if too thick).
  9. Add the cheese, spinach, ham and basil and let cook until the bottom is brown and crispy, and toppings melted.
  10. Fold the 4 sides to make a square
  11. *optional- If you are not on a diet, brush a little melted salty butter on top.


Serve with a nice cider! Enjoy



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