Buckwheat Crepes with Herbed Soft-Scrambled Eggs - buckwheat flour

Method

• In a medium bowl, whisk the buckwheat flour with 2 of the eggs and half of the milk until lump-free.
• Add the remaining milk and whisk until smooth.
• Refrigerate the batter for 20 minutes.
• Line a plate with wax paper.
• Heat an 8-inch nonstick skillet and lightly brush with olive oil.
• Add 1/4 cup of the batter to the skillet and swirl to coat the pan.
• Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.
• Flip the crepe and cook 30 seconds to 1 minute longer.
• Transfer the crepe to the prepared plate and repeat with the remaining batter.
• In another medium bowl, lightly beat the remaining eggs.
• Add the herbs and salt.
• In a large nonstick skillet, heat the 1 tablespoon of olive oil.
• Add the beaten eggs and cook over moderately low heat, stirring constantly until just cooked, about 5 minutes.
• Serve with the eggs with the crepes.
• Looking for more breakfast recipes?
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