Crêpe Complète
A classic savory crêpe with ham, cheese, and egg.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Crêpes have a long history in Brittany, France, dating back to the 12th century when buckwheat was introduced to the region. Over time, they evolved from a simple peasant food to a beloved dish enjoyed throughout France and the world. The Crêpe Complète, with its addition of ham, cheese, and egg, represents a satisfying and complete meal that emerged as crêperies became popular.
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The Crêpe Complète is a popular and iconic dish in French culture, often enjoyed as a casual meal or a quick lunch.
Crêperies
Crêperies are common throughout France, ranging from simple street stalls to more formal restaurants. They specialize in both sweet and savory crêpes, and the Crêpe Complète is a staple on most menus.
Regional Variations
While the basic components remain the same, variations exist depending on the region. Some crêperies might use different types of cheese or ham, or add other ingredients like mushrooms or spinach.
Everyday Meal
The Crêpe Complète is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a satisfying and affordable option that is popular with locals and tourists alike.
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The Crêpe Complète offers a delightful balance of savory flavors and textures.
The nutty, slightly earthy flavor of the buckwheat crêpe (galette) is complemented by the salty, savory taste of ham and the rich, creamy melted cheese, often Gruyère or Emmental. The addition of a runny egg adds a luxurious, yolky richness that ties all the flavors together. Some variations include a touch of black pepper for a subtle spice.
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Buckwheat Flour
Using high-quality buckwheat flour (farine de sarrasin) is crucial for achieving the authentic flavor and texture of the crêpe. Look for stone-ground flour for a more robust flavor.
Cheese Selection
Gruyère or Emmental cheese are traditional choices, but other cheeses like Comté or even a sharp cheddar can be used for a different flavor profile.
Egg Cookery
Achieving a perfectly runny egg is key. Cook the crêpe until the egg white is set, but the yolk remains soft and runny. Use a lid to trap the heat and ensure even cooking.
Butter is Key
Be sure to butter the pan before pouring the crepe batter and once more before adding the egg, ham and cheese to prevent sticking and add flavor.
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