45 minutes
Savory buckwheat crêpes filled with Black Forest ham, melted Gruyère cheese, and topped with a sunny-side-up egg, garnished with fresh parsley and a drizzle of crème fraîche.
cups
Unsalted Butter, melted and divided
tablespoons
Extra Large Eggs, divided
each
Whole-Grain Buckwheat Flour
cups
cups
to taste
to taste
Black Forest Ham, large and thin
slices
Gruyère Cheese, grated
cups
Creme fraiche
cups
tablespoons
Parsley, minced
to garnish
1. Prepare the Batter
In a blender, combine the whole milk, 1 tablespoon of melted butter, 2 extra-large eggs, buckwheat flour, all-purpose flour, and 1½ teaspoons kosher salt. Blend for 30 seconds until the mixture becomes a smooth batter. Transfer to a covered jar and chill for a minimum of 3 hours or up to 24 hours to allow the batter to rest. When ready to cook, stir in ⅓ cup water to achieve the right consistency, and blend again briefly.
2. Prepare the Oven and Crêpes
Preheat your oven to 350°F (175°C). Position three oven racks at even intervals to ensure even baking later in the process. Warm a 9-inch nonstick crêpe pan over medium heat. Lightly grease the pan with a teaspoon of melted butter, wiping it around with a paper towel. Ladle in a full ⅓ cup of crêpe batter, tilting and swirling the pan to spread it thinly and evenly. Cook each crêpe for 1½ to 2 minutes until set and lightly browned on the bottom; there’s no need to flip. Once cooked, transfer each crêpe to a parchment paper-lined sheet pan.
3. Assemble the Crêpes
Continue cooking the crêpes, adding more butter to the pan as necessary. Arrange the cooked crêpes on the sheet pans, placing two on each. Top each crêpe with a slice of Black Forest ham and a generous ½ cup of grated Gruyère cheese.
4. Fry the Eggs
In a medium (10 to 11-inch) sauté pan over medium-low heat, melt 1 tablespoon of butter. Carefully crack and fry 3 eggs, taking care not to break the yolks, and cook for 4 to 6 minutes until the whites are set, but the yolks remain runny. Gently lay a fried egg atop each prepared crêpe. Repeat this step with the remaining eggs, adding butter to the pan as needed.
5. Final Bake
Season the crêpes with a touch of salt and pepper. Place them in the preheated oven and bake for 5 minutes, or until the cheese has melted to gooey perfection.
6. Serve the Crêpes
Fold the edges of the crêpes towards the center, leaving the egg yolk exposed. Whisk together the crème fraîche with 1 tablespoon of milk and drizzle this mixture over each crêpe. Garnish with a sprinkle of fresh minced parsley, a pinch of salt, and serve immediately while hot.
Replace the ham with sautéed mushrooms, spinach, or caramelized onions, and use a vegetarian-friendly cheese like Swiss or cheddar.
For a sweet and savory twist, use thinly sliced pear or apple with ham or prosciutto, and a blue cheese like Gorgonzola, finishing with a drizzle of honey.
Introduce smoked salmon or sautéed shrimp as the protein and pair it with a soft cheese like cream cheese or goat cheese, topped with fresh dill or chives.
Instead of Gruyère, try different types of cheese for a new flavor profile. Comté or Emmental offers a similar nuttiness, while Brie or Camembert will give a creamier texture. Goat cheese can add a tangy kick.
Introduce sautéed mushrooms, caramelized onions, or roasted red peppers to add sweetness and depth. Spinach or arugula can contribute a peppery note, while sun-dried tomatoes offer a chewy texture and umami flavor.
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