Ham and Cheese Crepes (Galette Breton)
Ham, smoked Gouda, potato, and onions are folded inside a buckwheat crepe and baked until the filling is hot. A version of the Galette Raclette in France.
Servings 8
Calories
Ingredients
Crepes
- 2 ¾ cups buckwheat flour
- 3 cups water more if needed
- ½ teaspoon of salt
- ⅓ cup unsalted butter melted
- 1 egg
- Butter for the pan
Filling
- 1 pound Black Forest Ham from the deli is fine, chopped
- ½ pound smoked Gouda diced
- 1 tablespoon of butter
- 1 cup diced onions
- 1 cup red potatoes cooked and cubed
- ½ cup heavy cream
- Cracked black pepper
Instructions
Crepes
- Put the flour, 3 cups of water, salt, unsalted butter, and egg in the blender.
- Blend on high until very smooth.
- Place in the refrigerator for an hour or up to 8 hours.
- When ready to cook heat a heavy, nonstick crepe pan over medium heat until very hot.
- Lightly grease the pan with melted butter, wiping out excess with a paper towel.
- If the batter has gotten too thick thin it with some of the water. It should be the consistency of heavy cream.
- Pour about ⅓ cup of batter into the pan, tilting the pan to cover the bottom with a thin layer of batter.
- Cook 2 minutes, or until the bottom is golden and the edges curl away from the pan and the top is dull.
- You can flip and cook a little longer or just remove the crepe from the pan.
- Keep the crepes in a stack with waxed paper or parchment between them until you are ready to fill them.
Filling and Assembly
- Preheat the oven to 375F
- Saute the onions in the 1tablespoon of butter until they are tender. Add the potatoes and saute briefly.
- Place 1 crepe on a flat surface.
- Place some of the ham in the center of the crepe.
- Add some of the cheese, then the onions and potatoes.
- Fold the sides over the top of the crepe leaving an open square in the center.
- Place the crepe on Silpat or parchment on a baking sheet.
- Pour 1 tablespoon cream into the open spot on the crepe.
- Sprinkle with pepper.
- Repeat with the remaining crepes.
- Bake at 375F for about 2 minutes, or until the filling is heated through and the crepe is crispy.