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Buckwheat crepes with eggs recipe (galettes de ble noir a l’oeufs)

Created by Angela Nahas

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Cuisine: French
Makes 8

Ingredients

150g (1 cup) buckwheat flour
10 eggs, 2 beaten, 8 whole
125ml (½ cup) milk
Vegetable oil, to grease
Green salad, to serve

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Preparation

Place flour and ½ tsp salt in a bowl and make a well in the centre. Pour in beaten eggs and milk, and whisk until smooth. Add 250ml water and whisk until smooth; the batter should be thin enough to just coat your finger; add more water if necessary. Cover with plastic wrap and stand for 30 minutes.

Heat a lightly greased heavy-based pan or crêpe pan over medium heat. Pour in 60ml batter, swirling pan to coat base. Crack an egg into the centre and cook for 3 minutes until egg is just set, or until cooked to your liking. Fold in sides of the crêpe so that the egg is partly exposed. Transfer to a plate and keep warm. Repeat with remaining batter and eggs. Serve with a green salad.

As seen in Feast magazine, Issue 10, pg131.

Photography by John Laurie.

If you enjoyed this Buckwheat crepes with eggs recipe (galettes de ble noir a l’oeufs) then browse more French recipes, vegetarian recipes, easy recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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