
Buckwheat Crépes with fried eggs

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Three flecked buckwheat crepes folded over Gruyere cheese and topped with a fried egg make a supper thats special yet not difficult. Even if you havent 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. (Ive also used the buckwheat pancake mix from Bobs Red Milljust 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
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
preparation

comments
Mommy_loves_to_cook
May 8, 2012