Crêpes Parmentier (Buckwheat Galettes with Potato, Egg, and Cheese)
Although these Crêpes Parmentier are sophisticated in flavor, they are simple to make! Brittany-style buckwheat galettes are naturally gluten-free. They're the perfect wrapper for tender cubed potato, gooey cheese, and a fried egg with luscious runny yolk.
¼ to ½cup(57 grams to 113 grams) water(I would recommend about 6 tablespoons)
Filling per Crêpe:
1 to 2ounces(¼ to ½ cup) shredded Emmental (Swiss) cheese(use less for a smaller crêpe, more for a larger crêpe)
1 ½ to 2ounces(¼ to ⅓ cup) peeled and cubed Yukon gold or yellow potato (½-inch dice), boiled in salted water until tender
To make the crêpe batter:
Combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
To cook the crêpes:
When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones. I find about 6 tablespoons to work well for this amount of batter.
Preheat a crêpe pan or large non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan (a scant ⅓ cup is good for 10-inch diameter crêpes); tilt and swirl the pan as you pour the batter to ensure an even coating.
Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. If the pan is hot enough you should yield the characteristic craters on the bottom. Flip it over and cook for another 1 to 2 minutes on the other side.
Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. (The first crêpe may not turn out as well as the others, similarly to the first pancake in every batch). Crêpes can be stacked with wax or parchment paper in between, and refrigerated or frozen. You will yield about 8 (10-inch) crêpes.
To assemble the crêpes:
Heat a non-stick pan over medium heat, and top with a cooked crêpe with the crater-side down. Carefully crack an egg into a small bowl, and then pour the egg onto the center of the crêpe, making sure the yolk is centered. Season the egg with salt. Sprinkle the cheese around the egg, leaving about a small border around the edges of the crêpe, then sprinkle the cubed potatoes over the cheese around the yolk.
Lower the heat to low, and cover the pan with a lid. Cook until the cheese melts, the white of the egg is cooked through, and the bottom of the crêpe is crisp. Fold over the edges of the crêpe to make a square, and carefully slide the crêpe pocket onto a plate. (Alternatively you can slide the crêpe onto a plate first, and then fold over the edges). Serve immediately. Repeat with remaining crêpes and additional filling as desired.
Note that these savory galettes will be a bit drier and crispier at the edges (especially after filling and continuing to cook them) than the tender sweet dessert-style crêpes you may be otherwise familiar with.
To freeze leftover buckwheat crêpes stack them between pieces of wax or parchment paper in a large freezer-safe container (with a lid) or a very large zip-top bag, and then freeze them flat.