Buckwheat Crêpes
These nutty, savory crêpes from the Brittany region of France are topped with ham, Gruyére, and a sunny-side-up egg.
Nutrition Information
- Calories: 174 kcal
- Carbohydrates: 29g
- Protein: 26g
- Potassium: 230mg
- Fiber: 9g
- Sugar: 9g
Ingredients:
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2 cups whole milk
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1 cup (about 5 ounces) buckwheat flour
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1/3 cup (about 1 3/8 ounces) all-purpose flour
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2 tablespoons melted unsalted butter
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1 teaspoon kosher salt
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14 large eggs
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Cooking spray
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6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
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12 thin deli ham slices, halved lengthwise
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2 tablespoons thinly sliced fresh chives
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Flaky sea salt
Instructions:
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Process milk, buckwheat flour, all-purpose flour, butter, salt, and 2 of the eggs in a blender on high speed until completely smooth, about 30 seconds, stopping to scrape down sides of blender as necessary. Set crêpe batter aside.
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Place a 9 1/2-inch crêpe pan or 10-inch shallow nonstick skillet over medium, and coat with cooking spray. Working in 4 batches, crack 3 of the eggs into crêpe pan, and cook, undisturbed, until whites are set, 2 to 3 minutes. Transfer eggs to a plate, and wipe skillet clean; repeat with remaining eggs.
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Heat crêpe pan or 10-inch shallow nonstick skillet over medium; coat with cooking spray. Add 1/4 cup crêpe batter to crêpe pan, and immediately swirl pan to fully cover bottom. Cook until edges are set and top of crêpe becomes matte, about 20 seconds. Use a nonstick spatula to lift edges of crêpe, and quickly and carefully flip using fingers or spatula. Cook until set on bottom, about 20 seconds. Add 2 tablespoons of the Gruyère to center of crêpe, leaving a 1-inch border around edges. Top with 1 of the cooked eggs and 2 pieces of the ham, arranging and overlapping with egg as desired.
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Using a small metal spatula, carefully fold edges of crêpe over filling by 1-inch to create a rectangle or pentagon, leaving yolk of egg and some ham exposed. Gently press edges using spatula to seal. Top evenly with chives, and garnish with flaky salt; serve immediately. Repeat process with remaining batter and fillings.
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