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Buckwheat Crepes with Eggs, Ham, and Gruyere


This delicious recipe can be found in "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.

  • Servings: 6

Source: The Martha Stewart Show, February Winter 2008


  • 1/2 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 14 large eggs
  • 1 3/4 cups whole milk
  • 8 tablespoons (1 stick) unsalted butter (4 tablespoons melted), plus more for baking dish
  • 12 thin slices French ham
  • 3/4 pound Gruyere, grated


  1. Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.

  2. Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.

  3. Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.

  4. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.

  5. Using a fork or a whisk, blend remaining 12 eggs, remaining 1/2 teaspoon salt, and 2 tablespoons water in a large bowl. Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low heat. Add eggs and begin stirring with a wooden spoon. Slowly drag the spoon around the bottom and sides of the pan until thickened, about 5 minutes. Continue stirring until eggs have formed loose, moist curds, 3 to 5 minutes more. Remove from heat; set aside.

  6. Increase oven temperature to 400 degrees.

  7. Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Layer a slice of ham, some of the Gruyere, and about 1/4 cup eggs on top of crepe. Roll crepe and place seam side down in baking dish. Repeat process with remaining crepes. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.

Reviews Add a comment

  • MS12456366
    3 JUL, 2009
    14 eggs is not an error. If you read the recipe closely, 2 eggs go into the crepe batter, and 12 are used to fill the rolled crepes at the end.
  • Yas5705
    27 DEC, 2008
    This recipe it's wonderful!. We loved it, taste wonderful ! It's a great idea this crepe with egg. ham and cheese in. Congratulations ! A VERY HAPPY NEW YEAR for everyone and by the way we love your next president Obama ! NICE 2009!
  • Yas5705
    27 DEC, 2008
    This recipe it's wonderful, we loved it. Taste wonderful. This crepe with eggs, ham and cheese, it's just a great idea.Congratulations. And wish A VERY HAPPY NEW YEAR !!!!! Here in Brazil we love your next president Obama. Nice 2009!!!
  • francine_d
    10 NOV, 2008
    Buckwheat crepes recipe readsr 14 eggs; this must be a TYPING ERROR1 PLEASE REVIEW.
  • amberlyn
    23 JUN, 2008
    This is a great breakfast entree when you have a house full of guests! You can prepare a lot ahead of time by grating the cheese and the crepes keep beautifully in the freezer. Just remember to throw them in the fridge the night before. It was an easy and delicious meal. I did substitute french-style ham with black forest and will do so again in the future.
  • Chrystena
    2 MAR, 2008
    This recipe was wonderful and worked out perfectly for a girls lunch! It was a total hit and I would recommend it very highly!
  • RFClark
    24 FEB, 2008
    I've tried this once with only all-purpose flour and it was very tasty, I'll definitely try it with buckwheat next time.