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Tuesday, October 15, 2013

FreshTartSteph Recipe: Buckwheat Crepes with Scrambled Eggs & Brie

FreshTartSteph Recipe: Buckwheat Crepes with Scrambled Eggs & Brie

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.

Posted on Tuesday, October 15, 2013 in Permalink

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly editor-in-chief Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Chef Jason Ross, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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