Buckwheat Crepes with Olive Oil-Fried 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

    Wipe out the skillet and add 2 tablespoons of olive oil.

11. 11

    Add an egg and fry until the edges begin to crisp, about 1 minute.

12. 12

    Tilt the pan and spoon hot oil over the top of the egg until the top is set.

13. 13

    Sprinkle the egg with flaky salt.

14. 14

    Transfer a crepe to a plate and set the egg on top.

15. 15

    Cook the remaining eggs, adding more oil as necessary, and serve with the crepes.

* Per serving · 4 servings · Values may vary.

No additional tips available.