Brunch Crepe
Average: 3.7 (15 votes)

Buckwheat Crêpes Brunch Style

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

Ingredients For

  • Sarrasin
    Buckwheat flour from Brittany PGI
  • 0.50 cup
  • x 1
  • 8 fl oz
  • Sel de Guérande
    Fleur de sel de Guérande sea salt PGI
  • Butter
    Charentes-Poitou Butter PDO
  • 0.50 lb
  • 1.50 tbsp
  • x 2
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • 10 oz
  • 1 tsp
  • 1 cup



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.

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© ©Brake Through Media


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 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.

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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.

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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.

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