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Black Forest Ham Stuffed Buckwheat Crêpes Recipe

Black Forest Ham Stuffed Buckwheat Crêpes
Source: Olymel

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Ingredients

  • 1 package (150 g) Smart & Natural Black Forest ham
  • 1 cup (250 ml) buckwheat flour
  • Water
  • ½ tsp. (2.5 ml) baking powder
  • 1 large yellow onion, coarsely chopped
  • 1 package brown mushrooms, sliced
  • 1 tbsp. (15 ml) balsamic vinegar
  • 150 g Swiss cheese, sliced
  • Salted butter, for cooking
  • Pepper
PREP TIME
30m
COOK TIME
40m
TOTAL TIME
1h10m
YIELD
3 servings

Instructions

  • Place the flour in a deep mixing bowl, form a well in the centre, pour in 1 cup of water and mix well using a wooden spoon and adding water as you go each time the batter gets too thick.
  • The batter must be smooth and liquid (the consistency of 35% cream).
  • Heat a cast iron pan over medium-high heat and melt a small lump of butter.
  • Pour ½ cup (125 ml) of batter into the pan and cook until bubbles form on the surface.
  • Turn the crêpe and continue cooking until nicely browned and then remove to a plate.
  • Repeat process until all batter is used up.
  • In the same pan, melt 2 spoons of butter and cook the onions and mushrooms for 10 minutes, add pepper, pour in the balsamic vinegar, mix well and remove from heat.
  • Preheat oven to 350°F (180°C) and place a bowl of very hot water on the bottom rack.
  • Place the crêpes on a work surface and top with, in turn, the cheese, slices of Smart & Natural Black Forest ham and the onion-mushroom mixture.
  • Fold the 4 sides up towards the centre and place the stuffed crêpes on a baking sheet.
  • Bake 8 to 10 minutes, or until the crêpes are very hot.
  • Serve immediately.

Dinner

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A recipe from Olymel

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