Buckwheat Crepes with Herbed Soft-Scrambled Eggs

1. 1

   In a medium bowl, whisk the buckwheat flour with 2 of the eggs and half of the milk until lump-free.

2. 2

   Add the remaining milk and whisk until smooth.

3. 3

   Refrigerate the batter for 20 minutes.

4. 4

   Line a plate with wax paper.

5. 5

   Heat an 8-inch nonstick skillet and lightly brush with olive oil.

6. 6

   Add 1/4 cup of the batter to the skillet and swirl to coat the pan.

7. 7

   Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.

8. 8

   Flip the crepe and cook 30 seconds to 1 minute longer.

9. 9

   Transfer the crepe to the prepared plate and repeat with the remaining batter.

10. 10

    In another medium bowl, lightly beat the remaining eggs.

11. 11

    Add the herbs and salt.

12. 12

    In a large nonstick skillet, heat the 1 tablespoon of olive oil.

13. 13

    Add the beaten eggs and cook over moderately low heat, stirring constantly until just cooked, about 5 minutes.

14. 14

    Serve with the eggs with the crepes.

* Per serving · 4 servings · Values may vary.

No additional tips available.