When scrambled over low heat, eggs become luxuriously custardy and form small curds. Slideshow:  Egg-based Breakfast Recipes 

Phoebe Lapine
October 2013

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© Phoebe Lapine

Recipe Summary

total:
40 mins
Yield:
Makes 8 crêpes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.