Taste the island life with New Caledonia’s ham and cheese crepes.
Some things are meant to be together, like peaches and cream, spinach and fetta, bacon and eggs and the ultimate savoury pairing, ham and cheese.
Flavour duo ham and cheese can do no wrong, especially in a crepe. New Caledonia is crazy for the French luncheon, with it being a popular snack with locals in Noumea. Crêperie Le Rocher is a renowned crepe in New Caledonia’s capital city, Noumea. Frequented by locals, it offers an authentic taste of life in Noumea, an extensive menu of sweet and savoury crepes (with something for all to enjoy!) and with unbeatable views over Lemon Bay. Hot tip: the views are particularly magical at sunset!
Enjoy the tastes of New Caledonia with this tasty ham and cheese crepes recipe from Madame Marcelline Wadriako, chef at Crêperie Le Rocher.
Le Galette Complete Ham and Cheese Crepes Recipe (serves 6 – approximately 12 crepes)
500g buckwheat flour
Salted butter (for cooking)
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)
In a large bowl, mix together the buckwheat flour and salt. Add the water little by little, continually stirring, until the mixture is smooth. Cover and refrigerate for two hours until the mixture is slightly elastic in texture.
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.
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.
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.
To serve, fold each side of the crepe ever so slightly into the middle. And voila, bon appetit!
Feature image: Toko / NCTPS
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