french

Buckwheat Crepe with Ham, Gruyere, and Egg

Name: Buckwheat Crepe with Ham, Gruyere, and Egg
Yield: 1 serving
Cuisine: french
Ingredients: 61 g buckwheat flour; 104 g milk; 52 g water; 87 g egg; 52 g ham, sliced; 30 g Gruyere cheese, grated; 9 g butter; 2 g salt; 0.87 g black pepper

This dish pairs buckwheat flour with egg, ham, sliced and Gruyere cheese, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Medium

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

54 g Carbohydrates

32 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

61g buckwheat flour 209 kcal
104g milk 52 kcal
52g water 0 kcal
87g egg 124 kcal
52g ham, sliced 75 kcal
30g Gruyere cheese, grated 124 kcal
9g butter 65 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

buckwheat flourmilkwatereggsaltblack pepper
Whisk the buckwheat flour with the egg, milk, water, salt, and black pepper until smooth; rest 10 minutes if you have time.
butter
Heat a nonstick skillet over medium and brush with butter.
Pour in the batter and swirl into a thin crepe; cook until set, about 1 minute, then flip for 20 to 30 seconds.
egghamGruyere cheese
Lay the ham and Gruyere on the crepe; crack the egg into the center. Cover and cook until the egg white sets and cheese melts, 2 to 3 minutes.
Fold the crepe edges toward the center to form a square. Slide onto a plate and serve hot.