Egg and Bacon Buckwheat Crepes

1. 1

   Cut bacon into strips about 1/8 inch wide and 1 inch long.

2. 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. 3

   Preheat broiler.

4. 4

   Brush a 10-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking.

5. 5

   Remove skillet from heat.

6. 6

   Working quickly, stir batter and fill a 1/4-cup measure.

7. 7

   Pour batter into skillet, tilting and rotating skillet quickly to cover bottom.

8. 8

   Cook crepe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute.

9. 9

   Turn crepe over and break 1 egg onto center.

10. 10

    Sprinkle one-fourth Gruyere and one-fourth bacon over egg and season with salt and pepper.

11. 11

    Fold in edge of crepe to form a square, leaving egg exposed, and cook about 30 seconds.

12. 12

    Slide crepe from skillet onto a large baking sheet.

13. 13

    Make 3 more crepes with remaining batter, eggs, cheese, and bacon in same manner, brushing skillet lightly with oil before cooking each crepe.

14. 14

    Broil crepes 4 to 5 inches from heat until egg whites are set, about 30 seconds.

* Per serving · 4 servings · Values may vary.

No additional tips available.