Crêpes are as French as they come. Hailing from the windswept coasts of Brittany, crêpes are French-style pancake that have the ability to play host to a delicious array of flavour combinations. It can be simply enjoyed with butter and sugar, or whipped up with generous shavings of ham and gruyère. The French love their crêpes so much that they've dedicated 2nd February — otherwise known as Fête de la Chandeleur — to the celebration and enjoyment of this speciality. 

Thankfully, you don't have to go far to taste the 
crêpe in its full glory. The champagne weekend brunch at Adrift serves up a moreish buckwheat crepe alongside a buffet of chilled seafood, salads, freshly baked pastries, and desserts. Here, Chef David Myers lets us in on his recipe for the traditional French buckwheat crêpe. 

Here's what you'll need:

For the batter (makes approximately 12 crepes)
5 tablespoons unsalted butter
2/3 cup buckwheat flour
1/3 cup all-purpose flour
1 3/4 cups whole milk
3 large eggs
1/2 teaspoon salt

For the filling:
2 eggs
50 grams smoked country ham, chopped
50 grams gruyere cheese, grated
1 tablespoon of parsley oil
A handful of parsley leaves
Bread diced up for croutons


How to make it: 
1. First start with the batter mixture. Melt 5 tablespoons of butter. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth. Let the batter rest at room temperature for at least 1 hour. 
2. Preheat the oven to 300 degrees fahrenheit. 
3. Heat skillet and add a pat of butter, then add 1/3 cup of the batter mixture and quickly swirl to coat the bottom of the pan. 
4. Cook until the crepe sets and browns around the edges, after about 2 minutes. Carefully lift, flip over and cook for about 30 more seconds. Transfer to a plate.
5. Fry two eggs sunny side up, season with salt and pepper.
6. Fry bread in parsley oil to make croutons. Transfer to a plate.
7. In the same pan, fry up some parsley leaves until crisp.
8. Now you can start to assemble the crepe, spread half of your cheese and ham on the bottom of the crepe. 
9. Lay over the eggs. 
10. Fold up the edges of the crepe like a parcel and cover with the remaining ham and cheese.
11. Place in the oven until warm and cheese is melted.
12. Garnish with fried parsley and croutons. 

 

Adrift. Marina Bay Sands. Hotel Lobby Tower 2. 10 Bayfront avenue. Tel: 6688 5657 

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