After I made the buckwheat crepes this weekend, I had some fun with a savory variation. And, I think I like this one better! I prefer savory flavors to sweet when it comes to breakfast and this ham and cheese crepe, topped with a runny egg is perfection, in my humble opinion.
This breakfast crepe is based on the French street food know as “Galettes Completes”. You simply layer ham and grated cheese over your crepe, heat it up in the oven, and top it with a sunny-side up egg. Et voila! A delicious and complete meal. Here’s what you do:
Savory Ham and Cheese Buckwheat Crepes
- 1 Buckwheat Crepe
- 2 thin slices boiled or smoked ham
- ½ cup grated Gruyere or Emmenthal cheese
- Unsalted butter, for frying the egg
- 1 large egg
- Salt and pepper, to taste
- Preheat the oven to 325°F. Line a small baking dish or baking sheet with parchment paper. Lay the crepe out flat on the sheet and cover with the ham slices and the grated cheese. Set in the preheated oven and warm until the cheese melts and the edges of the crepe are crisp.
- While the crepe heats, prepare the egg. In a small non-stick skillet, melt a little butter over medium heat. Add the egg to the skillet and season with salt and pepper. Cook until just set and the yolk is still soft.
- Take the crepe from the oven and slide onto a heated plate. Top with the egg and, with a spatula, fold the edges of the crepe in, to form a square shape. Serve immediately.
Inspired by and slightly adapted from “My Paris Kitchen” by David Lebovitz.