Buckwheat Crepes with Ham, Cheese and Egg-David Lebovitz’s My Paris Kitchen

Buckwheat flour is not an ingredient that I have ever cooked with. I’ve eaten my share of kasha varnishkes but have never really enjoyed the buckwheat groats.

And that’s the problem. If you have something only in one form, you may not like it. But these crepes, galettes as they are really called (Wait, aren’t galettes the same as crostadas or free form tarts? A question for another day!) are quite good. Of course, the copious amounts of butter, prosciutto, egg and grated cheese help too.

They are not a pretty food. The color of each crepe is a muddy grey. It’s only when you give it a second fry with the butter (plus the ham, cheese and egg) that it crisps up and turns it a lovely shade of brown. But for a while, it is touch and go on the color appeal.

Once assembled, a transformation occurs and it turns into a delightful ham and cheese savory crepe with a runny egg on top. As you only turn up the sides to keep all the fillings from spilling out, I can see where crostatas, free form tarts and galettes all have similarities to this folding concept.

This simple meal is ideal for breakfast, lunch or dinner. I can see many more of these in my future.

This week’s recipe can be found on page 135. For details on recreating this and other recipes, check out the CookTheBookFridays site and see others who are also cooking the book-

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