Egg And Bacon Buckwheat Crêpes
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
38
Spice
42
Sweetness
62
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Cut bacon into strips about 1/8 inch wide and 1 inch long
2
In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain
3
Preheat broiler
4
Brush a 10-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking
5
Remove skillet from heat
6
Working quickly, stir batter and fill a 1/4-cup measure
7
Pour batter into skillet, tilting and rotating skillet quickly to cover bottom
8
Cook crêpe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute
9
Turn crêpe over and break 1 egg onto center
10
Sprinkle one-fourth Gruyère and one-fourth bacon over egg and season with salt and pepper
11
Fold in edge of crêpe to form a square, leaving egg exposed, and cook about 30 seconds
12
Slide crêpe from skillet onto a large baking sheet
13
Make 3 more crêpes with remaining batter, eggs, cheese, and bacon in same manner, brushing skillet lightly with oil before cooking each crêpe
14
Broil crêpes 4 to 5 inches from heat until egg whites are set, about 30 seconds
15
Cut bacon into strips about 1/8 inch wide and 1 inch long
16
In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain
17
Preheat broiler
18
Brush a 10-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking
19
Remove skillet from heat
20
Working quickly, stir batter and fill a 1/4-cup measure
21
Pour batter into skillet, tilting and rotating skillet quickly to cover bottom
22
Cook crêpe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute
23
Turn crêpe over and break 1 egg onto center
24
Sprinkle one-fourth Gruyère and one-fourth bacon over egg and season with salt and pepper
25
Fold in edge of crêpe to form a square, leaving egg exposed, and cook about 30 seconds
26
Slide crêpe from skillet onto a large baking sheet
27
Make 3 more crêpes with remaining batter, eggs, cheese, and bacon in same manner, brushing skillet lightly with oil before cooking each crêpe
28
Broil crêpes 4 to 5 inches from heat until egg whites are set, about 30 seconds