Savory Buckwheat Crêpe with Egg, Bacon and Crème Fraîche

Name: Savory Buckwheat Crêpe with Egg, Bacon and Crème Fraîche
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: France
Ingredients: 60 g of buckwheat flour; 150 ml of water; 1 pinch of salt; 1 eggs; 40 g of bacon; 30 g of full-fat crème fraîche; 10 g of shredded cheese ((Emmental or Comté)); 5 g of butter; pepper

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Savory Breton crêpe made with buckwheat flour, topped with a runny-yolk egg, grilled bacon and crème fraîche. A quick, complete recipe suited to a main meal or brunch.

Total time: 25 min
Prep: 10 min
Cook: 15 min
Difficulty: Easy
Per person: €3.20

By the CookinBreak team

Ingredients 9

crêpes

Estimated cost €3.20

Equipment

Mixing bowl
Whisk
Spatula
Nonstick skilletlarge
Ladle
Grater

Instructions

Tap a number to check off the step, and a time to start a timer.

Mix the buckwheat flour, salt and water until you have a smooth, thin batter.

Heat the skillet over medium heat and grease it lightly with the butter.
Pour in a ladleful of batter and spread it thinly. Cook for until the edges lift away.
Flip the crêpe, then add the crème fraîche in the center.
Crack the egg in the middle and arrange the bacon and cheese around it.
Cook for , until the white is set and the yolk is still runny.
Fold in the edges and serve immediately.

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Nutrition facts

per serving · estimate

520kcal

Protein22 g17%
Carbs32 g25%
Fat34 g59%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a perfectly runny yolk, cover the pan for 1 min at the end of cooking: the steam cooks the white without overcooking the yolk.

Freezing : Can you freeze this recipe?

Not recommended

Plain cooked crêpes can be frozen (3 months). The filled, assembled crêpe (egg, cream) does not freeze well.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Same day

Crêpe batter made the day before is fine. A filled, assembled crêpe loses its egg/crêpe texture if stored.

Reheating : How do you reheat it?

Oven or air fryer: 10-15 min at 160-180°C to reheat and crisp up. Microwave: 1-2 min at medium power, less ideal texture.

Variations

Serve immediately.
Replace the bacon with ham.
Fold the edges in to form a square.

Mistakes to avoid

Batter too thick: make a smooth, thin batter.
Spreading it too thick: spread thinly.
Overcooking the egg: 5 to 6 minutes, until the white is set and the yolk is still runny.

Frequently asked questions

How do you make a buckwheat crêpe with egg?

Mix buckwheat flour, salt and water, spread a ladleful in the buttered skillet for 2 to 3 minutes, flip, add the cream, egg, bacon and cheese, cook 5 to 6 minutes and fold in the edges.

How do you cook the egg in the crêpe?

Crack the egg in the center of the flipped crêpe, arrange the bacon and cheese around it, then cook 5 to 6 minutes until the white is set and the yolk is runny.

How do you make the batter?

Mix 60 g of buckwheat flour, a pinch of salt and 150 ml of water until you have a smooth, thin batter, then spread it thinly.

When should you flip the crêpe?

After 2 to 3 minutes of cooking, when the edges lift away, flip the crêpe and then add the crème fraîche in the center.