Recipe: Buckwheat Crepe with Ham and Farm Egg

 
 

This recipe was inspired by a classic Norman pairing. Cider and buckwheat crepes can be found together all over France but especially in Normandy. It's a fairly traditional idea, but this is our take on it. Instead of French ham and Dijon mustard, we use local Michigan mustard and domestic Speck (smoked ham) from our friends at La Quercia

INGREDIENTS:

  • La Quercia Speck, one slice per crepe.
  • Gruyère cheese, grated
  • Mustard
  • Farm egg, one per crepe

BUCKWHEAT CREPE BATTER:
Yields 12 Crepes:

130g all-purpose flour
130g buckwheat flour
40g sugar
3g salt
240g whole milk
200g semi-dry cider, such as Michigan Harvest 
3 eggs 

DIRECTIONS:

Make crepe batter and allow to rest overnight.

Cook crepes on a crepe pan, flipping once.

After flipping the crepe a second time, spread a very thin layer of your favorite mustard. We use a Michigan mustard from Brownwood Farms. Top with grated Gruyère and lay a single slice of Speck over the center of the crepe.

Fold in all the sides of the crepe, leaving the center exposed and set aside.

Lightly fry an egg in browned butter and place directly in the center of the crepe.

Enjoy with Virtue Cider. Our chef's choice is Lapinette.