Best Savory Buckwheat Crepes Recipes

SAVORY BUCKWHEAT CRÊPES WITH GRUYÈRE

Steps:

• 1. Beat eggs and 1 1⁄2 cups water in a large mixing bowl. 2. Sift together flours, salt, and pepper and add to egg mixture. Cover with plastic wrap and refrigerate overnight. 3. To cook, heat a large nonstick pan over medium-high heat. When pan is very hot, remove from heat and pour 1⁄4 cup batter into the center. Tilt pan to distribute batter and return to heat. Cook crêpe until lightly browned, about 2 minutes, then flip with a spatula and cook for 1 more minute. Transfer to a plate and keep warm in a low oven while making remaining crêpes. 4. Return 1 cooked crêpe to pan, sprinkle 1⁄4 cup of the cheese in the middle, and fold to make a square. Cook until cheese melts, about 30 seconds. Repeat for remaining crêpes. Serve immediately, seam side down, with a pat of butter.

SAVORY BUCKWHEAT CREPES RECIPE

Steps:

• In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Add egg, milk, and water and whisk until thoroughly combined and slightly aerated. (Small bubbles should initially form on surface when batter is left to stand.)
• In a nonstick skillet or well-seasoned carbon steel crepe pan, melt about 1/2 tablespoon (7g) butter over high heat until browned and starting to smoke. Add just enough batter to thinly coat bottom of pan (about 80ml; 1/3 cup), swirling to evenly cover. Return to heat and let cook until bottom is beginning to brown well and top looks dry, 30 seconds to 1 minute. (To make sure, check the bottom for browning by gently lifting an edge of the crepe.) Reduce heat at any point to prevent burning.
• To Fill the Crepes: Start by spreading a small handful of grated Gruyère cheese around the center of the crepe while it's still in the pan, on the heat. Lay a slice of ham on top of cheese and slide a fried egg on top of ham. Using a thin metal spatula (being extra careful not to scratch pan if nonstick), fold sides of crepe in to form a rectangular shape with egg yolk exposed. Continue to cook until bottom is well browned and crisp, about 30 seconds. Serve, then repeat with remaining crepe batter, butter, and fillings.
• To Make Crepes for Another Purpose: Carefully free crepe from pan with a thin metal spatula (being careful not to scratch pan if nonstick), then flip and cook other side for about 10 seconds. Transfer to a plate. Continue with remaining crepe batter and butter. Keep cooked crepes stacked and covered with a clean kitchen towel while cooking remaining crepes. Crepes can be held for about 1 hour before using, then quickly reheated in a skillet.