Buckwheat Crépes with fried eggs

5

by: Single Chef






Three flecked buckwheat crepes folded over Gruyere cheese and topped with a fried egg make a supper that’s special yet not difficult. Even if you haven’t any previously cooked crepes on hand, you can still pull this off at the last minute since the batter is a quick one-two-three sort of operation. (I’ve also used the buckwheat pancake mix from Bob’s Red Mill—just make it thinner than the instructions call for. You might serve these crepes with a chopped apple and celery or celery root salad and for dessert a compote of pears, persimmons, and figs. To drink, try hard apple cider or a crisp Sancerre from the Loire Valley.




ingredients

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serves: 4

THE BUCKWHEAT CREPES:

3/4 cup water

3/4 cup milk

3 eggs

1/2 cup buckwheat flour

3/4 cup all-purpose flour

3/4 teaspoon sea salt

1/2 teaspoon sugar

3 tablespoons melted butter or sunflower seed oil (plus extra for the pan)

THE EGGS:

grated Gruyere cheese

butter for the pan

1-2 eggs per person

sea salt and freshly ground pepper

Nutrition Facts
Buckwheat Crépes with fried eggs

Servings Per Recipe: 4

Amount per Serving

Calories: 305

  • Total Fat: 15.2 g
  •     Saturated Fat: 8 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 193.1 mg
  • Sodium: 589.5 mg
  • Total Carbs: 31.4 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 3.2 g
  • Protein: 11.3 g
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preparation

1.  Put all the crepe ingredients in a blender jar and blend until smooth, stopping after 30 seconds or so to scrape down the sides of the jar.

2.  Heat an 8-inch nonstick skillet or crepe pan, wipe a little butter over the surface, then add about 1/4 cup batter and swirl it around the pan. Cook over medium heat until you can loosen the edge of the crepe and pick it up with your fingers, about 2 minutes. Then turn it over and cook the second side just until it no longer sticks. Slide the crepe out onto a plate and continue, stacking them up as you go.

3.  With the pretty side of each crepe facing down, grate a little cheese over the surface, then fold loosely into quarters. Melt a little butter in a large nonstick skillet and add the crepes, allowing 3 per person. Cook on both sides, over medium heat, until hot and slightly crisp around the edges.

4.  Melt another bit of butter in a nonstick skillet. Break in the eggs, season with salt and pepper, and cook them as you like them—sunny side up or turned, wet or dry. Or poach the eggs if you prefer.

5.  Arrange 3 crepes on each plate, lay the egg in the middle, add a little cracked pepper, and serve.

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