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.
A bunch of Buckwheat Crêpes
Gruyere
Eggs; Sunny side up, 1 per crêpe
Fleur de Sel
Black Pepper
Butter
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.
Serve....
Super simple, super easy and quite delicious!
Mangia!!
~~
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 CrêpesGruyere
Eggs; Sunny side up, 1 per crêpe
Fleur de Sel
Black Pepper
Butter
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.Serve....
Super simple, super easy and quite delicious!
Mangia!!
~~
Looks beautiful!
ReplyDeletePeek-a-boo!
Well, aren't you just full of crepe! Seriously, I'm learning alot from your posts...keep 'em coming!
ReplyDeleteThat 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.
ReplyDeletegiggling at Cathy!! We could just call you the Crepey Cook! ;) Lookin good!
ReplyDeleteThat's so cool!
ReplyDelete