Buckwheat Crêpes with Olive Oil-Fried Eggs

Instead of flipping the eggs, baste them with hot olive oil until set.

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  • Servings: Makes 8 crêpes

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  • 3/4 cup buckwheat flour
  • 10 large eggs, at room temperature
  • 1 1/3 cups milk
  • Extra-virgin olive oil
  • Flaky salt

How to make this recipe

  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. Wipe out the skillet and add 2 tablespoons of olive oil. Add an egg and fry until the edges begin to crisp, about 1 minute. Tilt the pan and spoon hot oil over the top of the egg until the top is set. Sprinkle the egg with flaky salt. Transfer a crêpe to a plate and set the egg on top. Cook the remaining eggs, adding more oil as necessary, and serve with the crêpes.

Contributed By Photo © Phoebe Lapine Published October 2013

470140 recipes/buckwheat-crepes-with-olive-oil-fried-eggs 2013-12-06T23:14:12+00:00 Phoebe Lapine french|fast|gluten-free|vegetarian|web-exclusive|breakfast|brunch october-2013 recipes,buckwheat-crepes-with-olive-oil-fried-eggs 470140

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