Free recipe
Savory Buckwheat Crepe
Built around buckwheat flour and egg -- the method starts by whisking the buckwheat flour.
This breakfast savory buckwheat crepe builds its flavor from buckwheat flour, egg and water, and comes together in about 35 minutes with medium-level technique. The method starts by whisking the buckwheat flour.
A 35-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around buckwheat flour, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 cup buckwheat flour
- 1 egg
- 1 1/4 cups water
- 1/4 tsp salt
- Butter for the pan
- To fill: 4 slices ham, 1 cup grated cheese, 4 eggs
- Chives to finish
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Whisk the buckwheat flour, egg, water, and salt into a smooth, thin batter. Rest 20 minutes (this makes lacier crepes).
Heat a large nonstick pan over medium heat and rub with a little butter.
Pour in a small ladle of batter and immediately swirl the pan so it spreads into a thin round. Cook 1-2 minutes until the edges lift.
Flip the crepe. Scatter cheese and ham over the center and crack an egg into the middle.
Fold the four sides in toward the center to make a square, leaving the yolk peeking out.
Cover the pan 1-2 minutes to melt the cheese and set the white while the yolk stays runny.
Slide onto a plate, scatter with chives, and serve hot. Repeat for the rest.
The step worth not rushing: Pour in a small ladle of batter and immediately swirl the pan so it spreads into a thin round. Cook 1-2 minutes until the edges lift.
