This was supposed to be a Friday post for Cook The Books Friday (CtBF), an online group of bloggers, currently cooking from David Lebovitz's cookbook, My Paris Kitchen. I am late in making this crepe and thus late in posting.
The batter for the crepe is made up of buckwheat flour, eggs, water and salt. Whisk everything well, keep covered in the refrigerator for at least an hour and can be refrigerated overnight. I have kept mine for 3 days! I mixed the batter at night, intending to make the crepe for breakfast the next morning, but somehow that did not happen, and I've only managed to make the crepe on the 3rd morning. The batter is still fine even on the 3rd day.
Just as David says, the first two crepes are usually "a dud, so don't worry"! haha! Those are my two "dud"! Above crepe was made with 1/4 cup of batter, which is rather difficult for me to make into a large thin crepe.
So, I have used 1/2 cup of batter! Well, this seems to work out for me. It may not be perfect, but it is thin and large!
A piece of the crepe is then placed in the saucepan in hot foaming butter, slices of ham is then placed in the center of the crepe, sprinkle with shredded cheese (I've used Mozzarella), and break an egg in the middle. Cover the pan and continue to cook on low heat until the cheese melts and the egg whites are set. Serve immediately. I did not fold the four sides of the crepes over.
Please stop by CtBF to see this delicious crepe that everyone has made.
Love these crepes Joyce !
ReplyDeleteLook delicious !
That looks good to me. I love an egg that is soft in the middle. My crepes turned out okay, but I couldn't get the egg to cook up. I gave up on the recipe, but I loved the crepes.
ReplyDeleteThat's so good to know that the batter can last that long. Your galettes are perfectly lacy, too. I enjoyed this one, though the folding part is very difficult to achieve (at least for me).
ReplyDeleteWoot? No four corners? I am going for triangle next! Your crepes looks FaB and delish!
ReplyDeleteThey look droolworthy with egg and ham!
ReplyDeletelooks good, I like david lebovitz form of writing , that its ok that it doesnt look perfect kinda way of letting you know its ok.
ReplyDeleteYours look great... it all goes down the same way so it hardly matters that it wasn't folded. It was challenging to do anyway.
ReplyDeleteYours looks fabulous! I like my egg yolks runny too, but it was tricky to get the white part to cook through and have the yolk runny. I like your open face version.
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