A classic French dish to be enjoyed day or night, buckwheat crêpes lend themselves to any number of toppings. Here, we've paired the crêpes with baked-on eggs and a simple side salad.
- 150 g (1 cup) buckwheat flour
- 10 eggs, 2 beaten, 8 whole
- 125 ml (½ cup) milk
- vegetable oil, to grease
- green salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place flour and ½ teaspoon of salt in a bowl and make a well in the centre. Pour in beaten eggs and milk, and whisk until smooth. Add 250 ml 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 60 ml 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.