Edit ModuleShow Tags

FreshTartSteph Recipe: Buckwheat Crepes with Scrambled Eggs & Brie


Published:

By Stephanie Meyer

Gluten-free flours can be a significant pain in the neck to work with, with less than stellar results, which is why I don’t do a lot of gluten-free baking. Crepes, however, are an exception, given they require very little flour. Buckwheat flour crepes are my current favorite, a French classic that provides a hearty blanket for seriously rich, softly scrambled eggs.

You could add bits of ham to the eggs as well, or serve slabs of crispy ham alongside the crepes. I save extra crepes–they keep very nicely–and eat them cold with butter and jam, or rewarm them to enjoy with maple syrup and crispy bacon on chilly mornings. Like this morning, for instance. Brrr! (Aside: I had a conversation the other night where we were trying to come up with something that doesn’t taste good with maple syrup…we couldn’t! Meats, cheese, eggs, vegetables, fruits, nuts. Hmmm…)

I like chives to keep the richness of buttery, cheesy eggs in check, but other fresh herbs can work too, use your favorite.

Buckwheat Crepes with Scrambled Eggs & Brie

Serves 6

For the crepes:

1 c. milk
4 large eggs
1 c. buckwheat flour
pinch salt
melted butter or nonstick spray for the pan

For the scrambled eggs:

6 large eggs
3 oz. cold Brie cheese, cut into 1/2-inch pieces
1 Tbsp. minced chives
Kosher salt
2 Tbsp. butter
freshly ground black pepper
Make the crepes:

In the bowl of a blender, combine milk, eggs, flour, and salt until smooth. If better seems too thick, add a bit more milk.

Heat an 8-inch nonstick skillet over medium-high heat. Set out a large plate. When pan is hot, brush lightly with melted butter or spritz with nonstick spray. Pour a few tablespoons of batter into the pan and tilt pan to spread it evenly in a thin layer. Cook for about 2 minutes, until just-set, flip the crepe for 1 minute, and turn in out onto the plate. Continue making crepes, stacking them as you go (they won’t stick to each other and will stay warm).

Make the scrambled eggs:

In a medium bowl, lightly whisk together the eggs and a generous pinch of salt.

Heat a large saucepan over medium heat. Add the butter to the pan and when it’s melted, turn heat to low. Add eggs to the pan and stirring constantly with a whisk or rubber spatula, slowly scramble the eggs. If they’re cooking too quickly, pull the pan off the heat and continue stirring. When the eggs are just set, but still very moist, stir in the cheese and chives.

Immediately spoon the soft eggs into warm crepes. Top with a generous grind of black pepper and serve.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

From Grand Cafe to a Michelin 3-Star Restaurant

Erik Anderson was behind the most significant Twin Cities restaurant to open this year. Now he's being called away to the opportunity of a lifetime

3 Things to Eat Thanksgiving Week

The Wednesday before Thanksgiving is a day for drinking, so belly up to these three Twin Cities bars, as per food critic Joy Summers

Relishing Cranberries

Combine antioxidant-rich cranberries with another seasonal favorite in this Cranberry Walnut Sweet Potatoes Recipe

SCANDAL!: Why Red Wagon Wasn't on the Pizza List

How could food critic Jason DeRusha leave off Red Wagon Pizza Company?! His reasoning—and your chance to celebrate the Minneapolis restaurant turning 3

Talkin’ Turkey: Are you Ready for the Big Feast?

Forget brining and get even better results with a flavorful spice-rubbed roast turkey recipe

Grilled Chicken Gremolata Sandwich Recipe

Step up your chicken sandwich repertoire with a bit of Italian flair
Edit ModuleShow Tags

Best Pizza in The Twin Cities: RANKED!

With the Slice of the Twin Cities pizza competition this weekend, check out food critic Jason DeRusha's favorite pies. (You'll need the carbs before winter hits.)

“Sioux Chef” Challenges Definition of Local Food with Indigenous Restaurants

Chef Sean Sherman is revitalizing indigenous food traditions with two upcoming restaurants, a cookbook, and a nonprofit—using only food native to Minnesota

Sample, Savor, and Play at Slice of the Twin Cities Pizza Event November 5

Enjoy pizza, beer, wine, bonfires, and games on a beautiful piece of property in the western suburbs.
Edit ModuleShow Tags
Edit ModuleShow Tags