Buckwheat Crepes with Fried Eggs and Ham
These delicate crepes take some practice to get right—but they’re worth mastering. If you chill the batter overnight, let it come to room temperature before cooking.
- ¼ cup all-purpose flour
- ¼ cup buckwheat flour
- ¼ teaspoon kosher salt
- 2 eggs
- ¾ cup whole milk
- 1 to 2 tablespoons unsalted butter, for greasing skillet
- 8 ounces ham, thinly sliced (or Canadian bacon)
- 2 tablespoons unsalted butter
- 8 eggs
- 2 cups grated Gruyère
- 4 tablespoons chopped fresh chives
- In a large bowl, whisk together flours and salt. Add eggs and milk, and whisk until thoroughly combined. Cover and refrigerate at least 30 minutes or overnight.
- Heat the oven to 200°F. Melt a scant tablespoon of butter in a 9- or 10-inch nonstick or cast iron skillet over medium heat. Ladle in just enough batter to thinly cover the bottom of the pan, about 1 ounce. Swirl to coat the pan. Cook until lightly browned on the bottom, then flip and cook another 30 seconds. Stack crepes on an ovenproof plate, and transfer to the oven to keep warm. If crepes begin sticking to skillet, add more butter. Continually mix batter as you fry crepes; the flour tends to settle.
- In a large skillet, sear ham over medium-high heat. Set aside. Wipe out pan, melt butter, reduce heat to medium, and fry eggs.
- Top each warm crepe with ¼ cup cheese, 1 ounce ham, 1 fried egg, and a sprinkle of chives. Serve immediately.
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