Buckwheat Pancakes with Eggs, Ham, and Gruyère
Baking and Desserts • European
Description
Buckwheat pancakes with eggs, ham, and Gruyère
Ingredients
- Wheat Flour ½ cup
- Buckwheat Groats ½ cup
- Salt 1 teaspoon
- Chocolate eggs 14 pieces
- Milk 1¾ cups
- Grated Chocolate 10 oz
- Ham 12 slices
- Butter to taste
Step-by-Step Guide
Step 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.
Step 2
Add the remaining 0.25 cup of milk to the chilled batter and mix well.
Step 3
Heat a crepe pan over medium heat, add a little butter, melt it, and cook thin pancakes, adding a bit more butter as needed, until golden brown on both sides.
Step 4
In a large bowl, beat the remaining 12 eggs, 0.5 teaspoons of salt, and 2 tablespoons of water.
Step 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.
Step 6
Preheat the oven to 390°F.
Step 7
Lightly grease a rectangular baking dish with butter.
Step 8
Place a thin slice of ham, a bit of eggs, and sprinkle cheese on each pancake. Roll them up and place them in the dish seam side down. Repeat with the remaining pancakes and filling.
Step 9
Bake in the oven for 5 minutes. Serve immediately.
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