Anywhere in France, you can eat sweet or salted crêpes in a place called a “Crêperie”, or in a takeaway restaurant.
A popular drink to pair with buckwheat crêpes is cider. Last summer in Paris, I really enjoyed, on several occasions, eating this delicious buckwheat complète crêpe with a glass of cider.
Preparing buckwheat crêpe complète is easy. You just need to crack an egg, add some ham and Swiss cheese, and voilà!
Tip: In our family of four everyone typically wants to eat at least two complète crêpes. This can be tricky if you want to be able to enjoy the crêpes with everyone else. I always use two 12 inches pans (saute pan or skillet) so it goes a little faster. When my first batch of four complète crêpes is done, I place them on a cookie sheet and keep them warm in a preheated oven (350F). I stop the oven when I put them so the crêpes don’t dry too much.
Next, I prepare the other batch of four, put them on another cookie sheet, and in the oven. This allows us to eat the first set while the second set stays warm in the oven. In this way, I can enjoy with my family a hot crêpe.
Buckwheat Crêpe Complète
- 1 buckwheat crêpe (see my recipe)
- 1 slice of ham
- 1 egg
- shredded Swiss cheese (Emmenthal cheese)
- To make Buckwheat Crêpe (see my recipe).
To make the complète crêpe:
- Warm a non-stick pan on low heat. Put one crêpe on it. When it is warm enough put a little piece of butter and spread all over the crêpe the melted butter. Then turn over the crêpe.
- Crack an egg in the middle of the crêpe. With a spatula try to spread evenly the white egg and keep the yolk in the middle of the crêpe. When it starts to cook put the ham around then the cheese. Fold the edges around it but try to not cover the egg yolk. When the yolk seems cooked. Serve immediately.
Oh, I just love all of your recipes! Probably because this is exactly how I cook, lol! My childhood was in Canada, and my mom cooked quite similarly. I remember one of the first things I learned to make from my aunt was chicken divan crepes. At age 10 I took my fondue pot and a bottle of wine for the recipe over to a friend’s house — her mother did a double-take and then realized I knew what I was doing, and we all enjoyed a great meal. To this day, I rely on my French basics and feel that the California cuisine that I cook would suffer without that background. I looked at every one of your recipes and read most all of the way through, just to get a mouthwatering taste! I will definitely be trying most. Such sweet, classic, beautiful, real food. I really appreciate your efforts. Please share more.
Oh thank you very much, Lauren, that is nice to read this! I am glad that you enjoy reading my blog 🙂 If you try one of my recipes please let me know how it goes? Thank you!
Hi Francoise, The classic “crepe complete” uses Gruyère cheese – try it! Tastes so much better than “Swiss cheese” (typically an Emmental cheese)
Hi Grant, from what I know Emmental cheese is often used in crepe complete in France. It is why I put swiss cheese (Emmental) in my recipe. But feel free to use Gruyere if you prefer. I know well Gruyere cheese and love to use in other recipes.