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Buckwheat Crêpes with Herbed Soft-Scrambled Eggs
© Phoebe Lapine

Buckwheat Crêpes with Herbed Soft-Scrambled Eggs

  • TOTAL TIME: 40 MIN
  • SERVINGS: Makes 8 crêpes
  • FAST
  • VEGETARIAN

When scrambled over low heat, eggs become luxuriously custardy and form small curds.

  1. 3/4 cup buckwheat flour
  2. 10 large eggs, at room temperature
  3. 1 1/3 cups milk
  4. 1 tablespoon extra-virgin olive oil, plus more for brushing
  5. 1/2 cup mixed chopped herbs—chives, basil, parsley, tarragon
  6. 1/2 teaspoon salt
  1. In a medium bowl, whisk the buckwheat flour with 2 of the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes.
  2. Line a plate with wax paper. Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer. Transfer the crêpe to the prepared plate and repeat with the remaining batter.
  3. In another medium bowl, lightly beat the remaining eggs. Add the herbs and salt. In a large nonstick skillet, heat the 1 tablespoon of olive oil. Add the beaten eggs and cook over moderately low heat, stirring constantly until just cooked, about 5 minutes. Serve with the eggs with the crêpes.
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