Egg, ham and cheese buckwheat crepe

Method10 steps · about 25 min

1. 1

   Step 1: Prepare everything before heating the pan. Grate all 160 g cheese and cut the 4 slices of ready-cooked ham into pieces. Have the 4 ready-cooked crêpes, 4 eggs, optional cream and seasonings to hand.

   Uses 160 g cheese, grate and reserve · 4 slices ready-cooked ham, cut and reserve

2. 2

   Step 2: Heat a crêpe pan, then reduce to medium heat. Lightly grease it with a little of the pan butter, spreading it with paper towel and wiping away excess.

   Uses A little of the pan-butter allowance

3. 3

   Step 3: Place one ready-cooked buckwheat crêpe in the pan.

   Uses 1 of the 4 ready-cooked crêpes

4. 4

   Step 4: If using cream, dot 1 tbsp over this crêpe. Otherwise leave it plain.

   Uses The ready-cooked crêpe placed in step 3 · 1 tbsp heavy cream, optional

5. 5

   Step 5: Crack one egg into the centre. Tilt the pan gently if needed to spread the white over the crêpe.

   Uses The crêpe from step 4 · 1 of the 4 eggs

6. 6

   Step 6: Arrange the pieces from one prepared ham slice around the egg white.

   Uses The egg-topped crêpe from step 5 · The cut pieces from one of the four ham slices prepared in step 1

7. 7

   Step 7: Scatter 40 g of the prepared grated cheese around the egg, keeping the yolk visible.

   Uses The topped crêpe from step 6 · 40 g of the grated cheese prepared in step 1

8. 8

   Step 8: Season to taste with salt and pepper. Cook gently until the cheese melts and the egg white and yolk are firm, adjusting the heat so the crêpe does not scorch.

   Uses The egg, ham and cheese crêpe from step 7 · Salt to taste · Pepper to taste

9. 9

   Step 9: Fold the four edges gently towards the centre to make a square, leaving the egg visible. Slide onto a plate and serve immediately.

   Uses The finished galette from step 8

10. 10

    Step 10: Repeat the pan-greasing, filling and gentle cooking for the remaining three crêpes, using one egg, one prepared ham slice and 40 g cheese for each, with 1 tbsp cream each only if using it. Cook each egg through, fold and serve hot; two pans can help serve the four galettes together.

    Uses The remaining 3 ready-cooked crêpes · The remaining 3 eggs · Cut pieces from the remaining three ham slices prepared in step 1 · The remaining 120 g grated cheese prepared in step 1 · The remaining 3 tbsp cream, only if using it · Remaining pan butter for light greasing only as needed · Salt to taste for the remaining galettes · Pepper to taste for the remaining galettes