Saturday, September 19, 2009

On The Sunny Side Of The Crêpe - Galette à l'Oeuf

What to do with all those Buckwheat Crêpes?
Personally, I usually treat them in the venue of Buckwheat Pancakes. As a Breakfast food.

I had a yard sale that I needed to drag stuff over to this morning, so I was in a hurry to get out the door. This is a delicious quick and hearty breakfast that will "stick to your ribs". Although, I have to admit that my method of doing this is a little untraditional. I cook my eggs separately; then add them to the warm galette that has Gruyere sprinkled on it. Traditionally the egg is actually cooked ON the galette, and lacks cheese.

Galette à l'Oeuf

A bunch of Buckwheat Crêpes
Eggs; Sunny side up, 1 per crêpe
Fleur de Sel
Black Pepper

In a skillet over medium heat, begin heating the crêpe, browner side down.

Sprinkle with a little grated Gruyere.

Add a "Sunny Side up" Egg, that has been seasoned with Fleur de Sel and Black pepper.

Fold the edges over, leaving the yolk exposed. (I wish my crêpe pan was a little bigger, it would make folding a lot easier)

Hit it with a little pat of Butter.

Super simple, super easy and quite delicious!



Dajana said...

Looks beautiful!

DutchBakerGirl said...

Well, aren't you just full of crepe! Seriously, I'm learning alot from your posts...keep 'em coming!

Bob said...

That looks wicked good. Man, I need to make crepes now. I've been wanting to for some time but just haven't gotten around to it. I even bought a small nonstick pan to do them in a while ago. Heh.

Unknown said...

giggling at Cathy!! We could just call you the Crepey Cook! ;) Lookin good!

Spryte said...

That's so cool!