Brunch Crepe

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
    Buckwheat flour from Brittany PGI
    70 g See the article
  • 70 g
  • Organic Eggs
  • 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
  • Organic Eggs
  • 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

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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    Step 2
  • ©Brake Through Media

    Heat the oven to 400˚F.
    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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    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
  • ©Brake Through Media

    Duck Breast green background
    PGI Landes Free-Range Duck Breast Fillet
    Sesame seeds
    Sesame seeds
    See Recipe