Pour yourself a glass of this Vigné-Lourac Les Perles and imagine you are sitting at a French café, people watching, as you enjoy this classic French Brunch dish.
The French Winophiles are enjoying Lunch at a French Café today........
- Terri at Our Good Life shares "Summer Berry Salad with a Cabernet just Right for Summer at La Belle Vie"
- Wendy at A Day in the Life on the Farm shares "Galettes Completes paired with a Vigné-Lourac Les Perles"
- Camilla at Culinary Cam shares "Pan Bagnat + Clos Sainte Magdeleine Cassis Blanc 2024"
- Martin at ENOFYLZ Wine Blog shares "An Alpine Sparkler for a Parisian Classic: Croque Madame & Crémant de Savoie"
- Robin at Crushed Grape Chronicles shares "Muscadet Mussels and Chevre Chaud - Channeling a French Bistro in the Loire"
- Jeff at Food Wine Click! shares "Lunch in a French Café: Quiche!"
This dish is typically made with all-Buckwheat Flour. I used a combination of Buckwheat and all-purpose flour to make the crepe easier to work with. I also followed America's Test Kitchen's advice and finished these crepes in the oven so we could eat at the same time. I used Prosciutto instead of deli ham. The finished dish was quite salty, so if using Prosciutto, I suggest deleting the salt called for in the crepe batter.
Domaine Vigne-Lourac is located in Southwest France and has been making wine for 300 years. This Les Perles is a white blend advertised as having a light sparkle. It should have been perfect for brunch. This wine had little fizz and was bone-dry. It is not very flavorful at all. I don't think that I will ever purchase it again. It was not bad but quite boring.
The Galettes Completes originated in Breton, located in Northwestern France. It would typically be served with Hard Cider, popular in the Breton area. I think that would be a much better choice.
Today, the Angel Face is performing her role as Grandpa Joe in Willy Wonka at a local theater. We will be going out for dinner afterward.
Tomorrow, I am doing a mud run with the Angel Face, Amy, and Raechel. I haven't been keeping up with my exercise program this summer, so I'm not sure how it's going to go. Stay tuned.......
On Monday, we are going to see our niece and will have dinner out. Tuesday, I have a shopping/lunch date with Cathy and Sharon, so a crockpot dinner is on the menu. On Thursday, we have friends coming to hang out in the pool and have dinner.
My Weekly Menu is listed below. Please remember to stop by and check out all the French Cafe and Wine Pairings being shared by the French Winophiles today.......
Saturday
Dinner out after Willy Wonka
Sunday-Mud Run
Frank in charge of dinner
Monday-Visit Danielle
Out for Dinner
Tuesday
Sloppy Joes- moved from last week
Wok Wednesday
Orange Chicken
Steamed Rice
Thursday-Fontaines for dinner
Margaritas/Cervezas
Chips with Salsa and Guacamole
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Grilled Chicken Fajitas
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Carlota de Limón
Fish Friday
Lobster Ravioli
Yield: 2
Galettes Completes
Buckwheat crepes stuffed with ham and cheese and topped with an egg is a classic and delicious French dish.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Ingredients
Buckwheat Crepes
- 3 oz. buckwheat flour
- 2 oz. all-purpose flour
- 2 c. milk
- 2 eggs
- 2 T. butter, melted and cooled
- pinch of salt (delete if using Prosciutto)
Galettes Completes
- 2 Buckwheat crepes
- 2 thin slices of ham or 4 slices of prosciutto
- 2 oz. Gruyere cheese, shredded
- 2 eggs
Instructions
- Place all ingredients in a heavy-duty blender and puree until smooth. Let the batter rest in the refrigerator for an hour or up to 1 day.
- Place a small (8-10") skillet over med heat. Add a bit of butter and use a silicone brush to spread it over the bottom of the skillet. When hot, add a 1/4-1/3 cup of batter into the pan, swirling to cover the entire bottom. Cook until the sides start to lift away from the pan, 1-2 minutes. Turn out onto a piece of parchment and cover with another piece of parchment. Continue as above until all the batter is used.
- You should get about 10 crepes. They can be used immediately or stored in a plastic, sealable bag for later use.
Galettes Completes
- Place a crepe onto a baking sheet that is lined with parchment or a silicone mat.
- Lay 1 slice of ham or 2 slices of prosciutto onto the crepe. Sprinkle with half of the cheese.
- Make a well in the cheese and crack an egg into the well. Fold the sides of the crepe around the egg, reaching to the yolk to form a packet.
- Bake in a preheated 450 ° oven for 8-10 minutes, until the whites of the eggs are set.
Notes
Adapted from a recipe found at America's Test Kitchen
Property of A Day in the Life on the Farm
It sounds like quite the busy week! The dish sounds tasty, I'm sorry the wine wasn't!
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