Brunch Crepe
RECIPE
25 min

Buckwheat Crêpes Brunch Style

Benjamin Vaschetti By Benjamin Vaschetti, Chef

French cuisine may seem daunting, but I assure you, putting together a crepe buffet is far easier than making pancakes. 

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Ingredients For

  • Sarrasin
    Cereals
    Buckwheat flour from Brittany PGI
    70 g See the article
  • 70 g
  • x 1
  • 260 ml
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
    0.25 tsp See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    1 tbsp See the article
  • 200 g
  • 1.50 tbsp
  • x 2
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    2 tbsp See the article
  • 200 g
  • 1 tsp
  • 200 g

Batter: Whisk together the flours, egg, buttermilk, and salt in a medium bowl until well combined. Put the batter in the fridge for at least 2 hours or preferably overnight. If necessary, thin the batter with a little more buttermilk or water to the consistency of heavy cream.

Step 1
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    Crêpes:  Heat an 8-to-10-in. crêpe pan over medium-high heat. Use a little of the butter in the pan, then quickly ladle in about ½ c. of the batter. Swirl the pan to spread the batter all the way to the perimeter. Let the crêpe brown on one side until crisp, about a minute. 

    Step 2
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    Flip it over with a spatula (or carefully with your fingers) and cook 1 minute more. Don’t worry about browning the second side. Remove the crêpe from the pan and set it aside while you continue to make more. Stack the crêpes on top of each other as they are finished. (The crêpes may be made in advance.) Note: This batter makes more crêpes than needed for the recipe.

    Heat the oven to 180˚C.
    Bring a medium pot of generously salted water to a boil. Cook the asparagus just until firm-tender, about 2 minutes. Drain and spread on a clean kitchen towel to cool.
     

    Step 3
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    Bring another medium pot of generously salted water to a boil with 1 tbsp. of the vinegar. In the meantime, crack the eggs in a bowl with the remaining ½ tbsp. vinegar. Carefully drop the eggs into the simmering water and cook until the eggs have formed and are perfectly sealed on the outside but still soft on the inside, 3 to 4 minutes. Set aside on a tray lined with a paper towel.

    Heat the oil in a small sauté pan over medium heat. Sweat the spinach until tender. Season with the salt and pepper and set a side on a tray lined with a paper towel.

    Step 4
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    Lay 2 of the crêpes top side down, then sprinkle generously with half of the cheese on each. Add half of the sautéed spinach and asparagus spears to each. Off to one side, gently place the poached eggs. Fold in the shape of a basket.

    Step 5
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    Butternut
    Butternut
    Comté PDO
    Comté PDO
    See Recipe