Best Egg And Bacon Buckwheat Crêpes Recipes

BUCKWHEAT CRêPES

Buckwheat Crêpes image

My favorite French street food, these are easy crêpes to make. If you keep them in the freezer, you can pull one out and top it with blanched spinach and a fried or poached egg for a quick and delicious meal. In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it. That doesn't work well in a home crêpe pan. It's easier to have the crêpe already made and then top it with the fried egg.

Provided by Martha Rose Shulman

Categories brunch, main course

Time 2h15m

Yield About 12 8-inch crêpes

Number Of Ingredients 13

Ingredients

1 cup low-fat (2 percent) milk
1/3 cup water
3 large eggs
1/2 teaspoon salt
2/3 cup buckwheat flour
1/2 cup unbleached white flour
3 tablespoons canola oil
6 ounces baby spinach
Salt, preferably kosher salt
freshly ground pepper to taste
2 buckwheat crêpes, above
2 eggs, poached or fried for four minutes
2 tablespoons grated Gruyère cheese

Steps:

Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours.
Place a seasoned 7- or 8-inch crêpe pan over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used.
Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 20 seconds, and transfer to a bowl of ice water. Drain and squeeze dry. Chop and season with salt and pepper.
Heat the crêpes in a dry skillet over medium heat (or use the skillet you used to fry your eggs). Top with a spoonful of spinach, and top the spinach with the egg, setting the egg to one side so you can fold the crêpe over. Sprinkle the cheese over the top, fold the crêpe over, and transfer to a plate with a spatula. Serve hot.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 2 grams, TransFat 0 grams

EGG AND BACON BUCKWHEAT CRêPES

Egg and Bacon Buckwheat Crêpes image

Categories Cheese Egg Breakfast Brunch Broil Bacon Pan-Fry Gourmet

Yield Makes 4 Servings

Number Of Ingredients 5

Ingredients

a 1/4-pound piece slab bacon
vegetable oil for brushing skillet
Buckwheat Crêpe Batter ,half reserved for another use
4 large eggs (The eggs will not be fully cooked, which may be of concern if there is a problem with salmonella in your area)
2 cups coarsely grated Gruyère (about 8 ounces)

Steps:

Cut bacon into strips about 1/8 inch wide and 1 inch long. In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
Preheat broiler.
Brush a 10-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking. Remove skillet from heat. Working quickly, stir batter and fill a 1/4-cup measure. Pour batter into skillet, tilting and rotating skillet quickly to cover bottom. Cook crêpe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute. Turn crêpe over and break 1 egg onto center. Sprinkle one-fourth Gruyère and one-fourth bacon over egg and season with salt and pepper. Fold in edge of crêpe to form a square, leaving egg exposed, and cook about 30 seconds. Slide crêpe from skillet onto a large baking sheet.
Make 3 more crêpes with remaining batter, eggs, cheese, and bacon in same manner, brushing skillet lightly with oil before cooking each crêpe. Broil crêpes 4 to 5 inches from heat until egg whites are set, about 30 seconds.