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

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

Buckwheat 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.

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