Buckwheat Crêpes Complète

1. Prepare the Crêpe Batter

In a blender, combine the whole milk, 3 tablespoons of melted butter, 2 eggs, buckwheat flour, all-purpose flour, and a pinch of salt. Blend the mixture for about 30 seconds until smooth. Once blended, pour the batter into a jar, cover, and refrigerate it for at least 3 hours or up to 24 hours. Before cooking, ensure the batter has a slightly thinner consistency by adding a bit of water if needed.

2. Cook the Crêpes

Preheat your oven to 350 degrees F and position the racks appropriately. Heat a nonstick crêpe pan over medium heat and lightly coat it with butter. Pour about ⅓ cup of the batter into the pan, swirling it around to cover the bottom evenly. Cook each crêpe for approximately 1½ to 2 minutes until set, then transfer them to a parchment-lined sheet pan.

3. Fill the Crêpes

Lay a slice of Black Forest ham and a generous handful of grated Gruyère cheese onto each crêpe. Ensure the cheese is evenly distributed before baking.

4. Bake the Crêpes

Place the filled crêpes into the preheated oven and bake for about 5 minutes, until the cheese is melted and bubbly.

5. Fry the Eggs

In a medium sauté pan, melt a tablespoon of butter and crack in 3 eggs. Cook them sunny side up for about 4 to 6 minutes. Repeat with the remaining eggs.

6. Fold and Serve the Crêpes

Carefully fold each crêpe, letting the yolk peek through, and transfer them to serving plates. Season the crêpes with salt and pepper, drizzle with a mixture of crème fraîche and milk, and sprinkle with minced parsley. Serve immediately.