One of the most challenging things I learned as a young chef (and still work on today) is the act of simplicity. Even from the home cook’s perspective, “fine dining” or “gourmet” recipes seem to correlate to ingredient lists a mile long. And while in some cases that may be true, I find that some of the most interesting and exquisitely prepared meals are those that practice restraint. It’s a hard concept to master because, as artists, our creativity tends to cloud our ability to think minimally. But when we do, the end result can be a masterpiece. This Bacon, Egg, and Brie Buckwheat Crepe is no masterpiece. But damn, its good.
There’s nothing fancy about this Bacon, Egg, and Brie Buckwheat Crepe… except for that maybe you view crepes as “fancy” French food. This buckwheat crepe (or galette) is actually the less fancy, OG of the crepe world. While most modern day Parisian crepes are stuffed with nutella and stinky cheeses, this crepe is savory, simple, and get this: gluten free! All you need are 4 ingredients: buckwheat flour, salt, egg, and water. The rest is entirely up to interpretation. For this recipe I chose bacon (because, duh), spinach (because we all could eat a little more greens), a triple cream brie (my tip of the hat to those Paris creperies), and a fried egg (because everything’s better with a fried egg). Have fun with your fillings. The buckwheat flour, while slightly nutty and grassy, is mild and works with sweet or savory fillings.
Ingredients for recipe:
Need help frying your eggs? Check out my post on eggs!