Recipe courtesy of Bobby Flay
Print
Total:
3 hr 5 min
Prep:
15 min
Inactive:
2 hr
Cook:
50 min
Yield:
About 12 crepes
Level:
Easy
Total:
3 hr 5 min
Prep:
15 min
Inactive:
2 hr
Cook:
50 min
Yield:
About 12 crepes
Level:
Easy

Ingredients

Caramelized Onions: 
  • 2 tablespoons unsalted butter
  • 2 large sweet onions, halved and thinly sliced 
  • Pinch sugar
  • 3 tablespoons red wine vinegar
  • Chopped fresh thyme
  • Salt and freshly ground black pepper
Buckwheat Crepes:
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 2 tablespoons canola oil
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 large eggs
  • Melted unsalted butter, for pan
  • 8 ounces grated aged Gruyere cheese
  • 12 to 16 slices thinly sliced black forest ham

Directions

Watch how to make this recipe.

For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper. 

For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes.

Preheat the oven to 350 degrees F. 

Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter. 

For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Breakfast Burrito

Recipe courtesy of Ellie Krieger

Breakfast Cookies

Recipe courtesy of Ellie Krieger

Nutella Crepes

Recipe courtesy of Jeffrey Saad

Ranchero Breakfast Tostadas

Recipe courtesy of Sara Forte

"Before Breakfast" Sausage Casserole

Recipe courtesy of Justine Simmons

Sweet Crepes

Recipe courtesy of Dave Lieberman

Apple and Cinnamon Breakfast Smoothie

Recipe courtesy of Bobby Deen

On TV

Trending Videos

So Much Pretty Food Here