Buckwheat pancakes with eggs, ham and gruyere
4 servings
30 minutes
Buckwheat pancakes with eggs, ham, and Gruyère are a true delight of European cuisine, combining tenderness and rich flavors. The tradition of using buckwheat flour comes from France's Brittany region, where such pancakes are known as 'galettes.' The buckwheat base gives them a light nutty flavor that is beautifully complemented by the creamy texture of melted Gruyère cheese, the delicacy of ham, and the softness of eggs. Baking the pancakes makes them especially appetizing, turning each bite into a perfect blend of softness and crispy crust. This dish is an excellent option for breakfast or a hearty dinner, providing comfort and gastronomic pleasure. Serve them hot while enjoying the balance of flavors and aromas.
1
In a bowl, mix both flours and 0.5 teaspoons of salt. Add 2 eggs, 1.5 cups of milk, and 2 tablespoons of melted butter while whisking. Cover with plastic wrap and refrigerate for 30 minutes to overnight.
- Wheat flour: 0.5 glass
- Buckwheat flour: 0.5 glass
- Salt: 1 teaspoon
- Chicken egg: 14 pieces
- Milk: 1.8 glass
- Butter: to taste
2
Add the remaining 0.25 cup of milk to the chilled dough and mix well.
- Milk: 1.8 glass
3
Heat a crepe pan over medium heat, add some butter, melt it, and cook thin pancakes until golden brown on both sides, adding a little more butter as needed.
- Butter: to taste
4
In a large bowl, beat the remaining 12 eggs, 0.5 teaspoons of salt, and 2 tablespoons of water.
- Chicken egg: 14 pieces
- Salt: 1 teaspoon
5
In a large skillet, melt 4 tablespoons of butter over medium heat. Pour in the eggs and cook, stirring with a wooden spoon, for about 7-10 minutes until set. Remove from heat.
- Butter: to taste
6
Preheat the oven to 200 degrees.
7
Lightly grease a rectangular mold with butter.
8
Place a thin slice of ham, a bit of eggs, and sprinkle cheese on each pancake. Roll it into a tube and place it in a dish seam side down. Repeat the same with the remaining pancakes and filling.
- Ham: 12 pieces
- Chicken egg: 14 pieces
- Grated Gruyere cheese: 340 g
9
Bake for 5 minutes. Serve immediately.
