Thursday, July 14, 2016

CtBF ~ Buckwheat Crêpe with ham, cheese, and egg

are cooking from My Paris Kitchen,
David Lebovitz's latest book.
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
Page 135 ~ Buckwheat crepe with ham, cheese and egg
I made the crepe batter a couple of nights ago - the full recipe..
giving me 13 crepes - 1st one broke into a few pieces...
did not go to waste... tasted fine
instead of 1/4 cup of batter for each crepe 
it was more than a 1/3 cup but less than 1/2 cup.. 
and I would suggest you start folding the 4 edges
as soon as you add the egg cos the second
piece was not too pretty
above: the first complete crepe with ingredients,
second piece not so successful as the folded corners did not stayed down.
Hubby is claiming the balance of the buckwheat crepes for his meals,
with vegetable fillings!
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.


Mardi Michels said...

I agree that you need to start folding the edges once the egg is balanced because otherwise they get too crispy. Well, mine did anyway. These were so good!

Kathy said...

I had my share of trouble with thee. However, they were delicious! Yours look great!

flour.ish.en said...

My husband ate the broken ones I made and did not mind that at all. It must be a male thing with crêpes. Yours are lovely.

Anonymous said...

Your crepes look great. Good tip to make the folds before the egg has finished cooking.

Nana said...

Your crepes look great. I had no trouble with the crepes, just an undercooked egg which was disgusting. I really thought about frying an egg but didn't think that was fair.

Mary Hirsch said...

My problems exactly. My first crepe fell apart and I ate it like fritos. After that I used more than 1/3 but less than 1/2 cup of batter (which sat in my fridge overnight) and they were perfect. But when I tried to fold the crepe edges over into the egg, etc., it wouldn't fold easily. It's hard to fold the crepe when you are supposed to keep a cover on the pan to cook the egg properly. Emily, when you figure it out, let me know. You are better at solving those riddles than I.

Teresa said...

The crêpes would make excellent lunch wraps! I had trouble folding the sides, too. But yours looks great!

Anonymous said...

Great idea about the edges! I had some challenges with mine, but these were good. So happy that they were a hit for you! Yours look perfect!

KB from Prof Who Cooks said...

That's a good tip, Emily, about starting to fold them earlier! I was done making dinner after the second full galette and just sort of gave up in disgust. :) If you haven't made them before, the buckwheat pancakes with smoked salmon in "Around my French Table" was one of my favorite recipes we made from that book! I still bring those to cocktail parties!

Betsy said...

Isn't it surprising how the seemingly easy step of folding the edges gave everyone so much trouble. Great idea to fold it earlier. They came out nicely.

kitchen flavours said...

I did not even bother to fold mine! haha! It was delicious anyway! :)

Nicole said...

I would do up with slightly crispy edges and had to use an offset spatula to help fold them. It would have been a good idea to start folding sooner. Good idea!

Renee @ Kitchen Conundrum said...

Your cheesey crepe looks so good! I think this with a vegetable filling would be an ideal way to use up the rest. The folding is a bit tricky! I think doing it early is the key then they crisp up as you kind of hold each side down a few minutes.