Crêpes savoyardes Recipe

Savoury pancakes made with buckwheat flour and filled with ingredients from the Savoyard region of France: raclette cheese, smoked bacon cubes and potato.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 4.3/5

Les ingrédients

Pour people
  • For the batter
  • Semi-skimmed milk : 250 ml
  • Maldon salt : 2 pinch(es)
  • Unsalted butter : 60 g
  • Whole egg(s) : 1 whole
  • Plain flour : 70 g
  • Buckwheat flour : 55 g
  • For the garnish(es)
  • All rounder potato(es) : 300 g
  • Maldon salt : 5 pinch(es)
  • Unpasteurised raclette cheese : 50 g
  • Smoked bacon cube(s) : 100 g
  • Thick crème fraiche : 50 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Unsalted butter : 60 g



    Place the flour and salt in a mixing bowl and make a well in the centre. Break the egg into the well and mix in. Slowly add the milk, whisking all the time.
    Melt the butter and add to the batter and then chill in the fridge for 1 hour.

    Cook the pancakes in a hot, lightly greased frying pan. Repeat until you have used all of the batter.


    Preheat the oven to 180'C.

    Peel the potatoes and cut into rounds. Place in a saucepan, add a generous pinch of salt and cover with cold water. Bring to the boil and cook for 5 minutes. Check the potatoes are cooked and then drain.

    Heat a frying pan to hot and then add the lardons. Cook until crisp and golden and then turn out on to kitchen paper to drain excess grease.

    Cut the cheese into thin slices.

    Heat a frying pan and add a little butter. Lay a pancake in the pan and then add a few potatoes. Sprinkle on a small handful of lardons and then add a spoonful of creme fraiche and a couple of slices of cheese. Season with salt and pepper and then fold in the edges of the pancake. Cook for 5 minutes or until the cheese has melted.

    Serve immediately.

Chef's tip

«Cover the pancake with tin foil while it is in the oven to prevent it drying out.»

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