My Favorite Crepe from France (feat. @Alex)

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. In a bowl on a scale, add the buckwheat flour, salt, egg and oil. Pour in half the water (250 g) and mix for 3 to 5 minutes until smooth. Gradually add the rest of the water while stirring until fully combined.
2. Rest the batter in the refrigerator overnight, or up to 3 days. It can also be used right away.
3. Heat a large nonstick or carbon steel pan over medium heat with some oil until hot (375-400°F/204°C). Pour about 70 g of batter onto the bottom quarter of the pan.
4. Spread the batter as thinly as possible with a wooden crepe stick, or thin it with a little water and swirl it to the edges. Cook one side until lightly browned and it lifts easily.
5. Transfer to a plate and repeat with the remaining batter.
6. Lightly oil a pan over medium heat and add a galette, browned side up. Add small knobs of butter; once melted, flip to crisp.
7. Crack an egg into the center and break the white for even cooking. When the white is almost set, add cheese, ham and mustard if you like. Cook until the bottom is deeply browned.
8. Fold the four sides up to expose the egg, then garnish with chives and black pepper and serve.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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