Buckwheat Crêpes with Ham & Cheese.

During our Franco-Belgo-Dutch travels, His Lordship and I took a day trip out to Versailles.


While there, I told him of a small crêperie located near the palace that boasted some of my dad and I’s favorite crêpes as well as my mom’s favorite salad. (Seriously, ask her about it. She’ll tell you.)

Completely famished (and borderline hangry), we hit up Le Carré aux Crêpes. Chris was pleasantly surprised that the menu offered a vast variety of savory crêpes.

Complete with rosé. Obviously.
Complete with rosé.

And they were delicious.


So on this #SandwichSunday, let’s celebrate as the French do.

Buckwheat Crêpes with Ham & Cheese
Serves 4

2 lg. eggs
1 cup milk
1/3 cup water
2/3 cup all-purpose flour
2/3 cup buckwheat flour
1/4 tsp. salt
2 Tbsps. butter, melted and cooled
extra butter for coating the pan
8 slices deli ham
1 1/2 cups Gruyère cheese, grated

1. Mix eggs, milk, water, ap flour, buckwheat flour, salt, and butter together in large bowl; reserve in refrigerator for at least one hour.
2. Heat large poêle or crêpe pan to medium heat; add pat of butter and coat the pan; ladle in 1/2 cup crêpe mix into the pan, spreading evenly to edges; cook 1 minute until almost dry on top and edges are lightly brown; add cheese and ham to one side; using spatula, fold over side, and flip; cook until cheese melts, about 30 seconds; remove from pan and serve immediately; continue with remaining batter, adding butter to the pan as needed.



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