Buckwheat Crepes with Ham, Comte Cheese and Apple

By • September 24, 2010 • 23 Comments

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Author Notes: Funny, but when I saw the post for this weeks theme I was making these so we could head out the door to my nephews football game. Took a quick pic and we were on our way. My nephew is the quarterback and his team are undefeated. I am not a huge sports fan but I am a huge fan of all my nieces and nephews. My first culinary job was at a French restaurant where they served crepe desserts. Somehow the dessert station opted out of making the crepes and it fell to the line to do so. At the time I hated it but now I am so glad I learned how to make crepes, they are so versatile. We did not make them on a special crepe maker but in an eight-inch saute pan and usually the crepe cook had four pans going at a time. What I learned is how you make the batter is as important as the heat under the pan. A non-stick skillet will work but it won't brown them as nicely. Never fret, just like all good cooking it takes practice. Plan on throwing out the first crepe because that is just how it is. Plan on eating the second because that is how you know if you are making them right and it is the God given right of the crepe maker to get to munch at least one crepe, that is just how it is. Vivian and Lynnie call crepes omelets and Viv loves to take them to preschool for lunch, but my wife and I are really fond of them as well. - thirschfeldthirschfeld

Food52 Review: Versatile. Stylish. Durable. Balanced. Fast. Sounds like everything you want in a running shoe. But, in fact, the same words can be used to endorse thirshfeld’s “go to” brown bag beauty. Just do it. - cheese1227The Editors

Serves makes 14 crepes minus 2 (read above)

For the crepes:

  • 1 cup unbleached all purpose flour
  • 1 cup buckwheat flour, I have tried three kinds and I like Bob's Red Mill
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup water
  • 1 1/2 tablespoons unsalted butter, melted
  • a heavy pinch of kosher salt

For the filling:

  • good quality ham, shaved
  • your favorite kind of apple, I have found tart apples to be better, thinly sliced
  • comte cheese, grated
  • unsalted organic pasture butter, room temperature
  • foil sheets for wrapping
  1. The crepes will hold for two days wrapped in plastic wrap at room temperature.
  2. Combine the flours in a large mixing bowl with the salt. Add the eggs, milk and water. Whisk until any lumps are gone. Add the melted butter and whisk to combine. Let the batter sit for 30 minutes to 1 1/2 hours. For me crepe batter should be the consistency of good heavy cream or cold maple syrup. Add a little more water if it seems to thick.
  3. Heat a number 22 crepe pan, 8 inch saute pan or non-stick skillet over high heat. When it is just beginning to smoke add a knob of butter and swirl it around the pan. Using a 1 oz. ladle add two ladles of batter to the pan and tilt it around, in a 3d figure eight so to speak, so the batter creates a thin layer across the bottom of the pan. When the batter dries on the top use a spatula to flip it. After about ten seconds throw this crepe out or eat it. Your pan is seasoned now. Reduce the heat to medium high.
  4. Repeat the previous step minus the butter and with the exception of the next to last sentence. This recipe always makes 14 crepes for me. One to throw out, one to eat and the remaining twelve to serve.
  5. To assemble the crepwiches, lay a crepe out flat. Place some ham and apple in a pie piece fashion so it fills one quarter of the crepe. Fold the crepe in half, lightly spread a thin layer the softened butter across the top, add some cheese and then fold it in half. Wrap in foil wrap and go.
Jump to Comments (23)

Tags: apple, buckwheat, comte, crepes, ham, lunch, savory

Comments (23) Questions (0)

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Stringio

7 months ago Leigh Mcc

do you spray the apple with lemon juice or anything? this looks great but any hint of brown no good for my daughter's lunch.

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over 2 years ago Shalini

Hi Tom, I've been looking for a good recipe for buckwheat crêpes, and love Comte cheese. Great idea... thanks!

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about 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I made a batch of these this afternoon for our lunches. Perfect for anything the refrigerator has to offer. YUM Thank you for the excellent recipe and instructions.

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about 4 years ago thirschfeld

Anytime MrsW. and thank you. I find they are great with creamy kale, too.

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about 4 years ago adamnsvetcooking

We made the crapes over the weekend. They were great for making snacks all Sunday long. The crapes paired up nicely with Nutella, bananas and raspberries!

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about 4 years ago thirschfeld

I like to take a fried egg and some cheese and wrap it up in these as well. I have yet to find something that isn't good in them.

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about 4 years ago adamnsvetcooking

This one is a must try. I love that you used buckwheat four, I am not that familiar cooking with it and I always look out for rcipes with buckwheat flour.

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about 4 years ago thirschfeld

Thanks and you should give buckwheat a try.

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about 4 years ago cheese1227

You had me at comte!

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about 4 years ago thirschfeld

Comte is one of my favorites.

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about 4 years ago Waverly

These looks amazing. My people love crepes. I must try these. Thanks for the instruction.

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about 4 years ago TiggyBee

These look amazing!!

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about 4 years ago thirschfeld

thanks TiggyBee

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about 4 years ago gingerroot

These look really delicious. I used to make my son savory buckwheat pancakes - will have to try these.

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about 4 years ago thirschfeld

thanks gingeroot. If he likes the pancakes he will like the crepes. BTW I was craving some steamed buns and then you posted yours, yum.

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about 4 years ago healthierkitchen

A lovely lunch!

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about 4 years ago thirschfeld

thank you healthierkitchen

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about 4 years ago Jennifer Ann

I would love to find this in my lunch box.

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about 4 years ago thirschfeld

I like them on the breakfast table too.

Stringio

about 4 years ago testkitchenette

Savory crepes, a favorite. Thanks for a great combination.

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about 4 years ago thirschfeld

thanks and you are welcome

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about 4 years ago thirschfeld

I stack them as they come out of the pan. It keeps them soft an pliable just like tortillas.

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about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Beautiful, thirschfeld. Can you stack them once they are cooked?