Recipe: La Galette Complete – Ham and Cheese Crepes

crepes
Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

Jan 16, 2022

Try this tasty recipe for crepes by Madame Marcelline Wadriako, chef at Noumea restaurant, Crêperie Le Rocher.

 

crepes

Serves: 6 (approximately 12 crepes)

Ingredients:

Crepes:

  • 500g buckwheat flour
  • 7g salt
  • 500mL water
  • Salted butter (for cooking)

Filling:

  • 12 eggs (allowing for one egg per crepe)
  • 24 slices of ham (allowing for two slices per crepe)
  • 600g grated Emmental cheese (allowing for 50g per crepe)

Method:

  1. In a large bowl, mix together the buckwheat flour and salt. Add the water little by little, stirring constantly, until the mixture is smooth. Cover and refrigerate for two hours until the mixture is slightly elastic in texture
  2. Heat a large non-stick frying pan on high. Once very hot, grease the pan with the salted butter, then pour in a ladle of the crepe mixture. Tilt the pan to spread the mixture evenly across the base, in a thin layer
  3. Cook the crepe mixture on one side for approximately three minutes. Once it is slightly golden, flip the crepe and garnish it with the egg, ham and cheese – pour the cracked egg into its centre, arrange the ham around it then layer over the cheese
  4. Cook the egg until the whites turn opaque (the yolk can be runny, depending on preference) and the cheese has melted. Once ready, slide the crepe onto a plate
  5. To serve, fold each side of the crepe ever so slightly into the middle. And voila, bon appetit!

About the restaurant: Crêperie Le Rocher is a crepe restaurant in New Caledonia’s capital city, Noumea. Frequented by locals, it offers a true taste of life in Noumea, an extensive menu of sweet and savoury crepes (with something for all to enjoy!) and unbeatable views over Lemon Bay.

Hot tip: the views are particularly magical at sunset!

New Caledonia
New Caledonia

For more information on New Caledonia, visit newcaledonia.travel.

ABOUT THE AUTHOR

By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers. A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist. A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years. Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive. Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland. After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.

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