Bacon, Egg, and Brie Buckwheat Crepe

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.

bacon

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.

Bacon, Egg, and Brie Buckwheat Crepe

Ingredients for recipe:

Culinary Tip:

Need help frying your eggs? Check out my post on eggs!

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Bacon, Egg, and Brie Buckwheat Crepe
This crepe is nutty and sweet with smokey bacon, creamy brie, herbaceous spinach, and a luscious egg.
Bacon, Egg, and Brie Buckwheat Crepe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Buckwheat Crepes
Fillings
  • 4 fried eggs
  • 4 cups spinach Saute with olive oil and season with salt and white balsamic vinegar
  • 3-6 oz brie cheese
  • 6 slices bacon Cook on a sheet pan in 250 degree oven for 12-15 minutes, turning once
  • to taste salt
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Buckwheat Crepes
Fillings
  • 4 fried eggs
  • 4 cups spinach Saute with olive oil and season with salt and white balsamic vinegar
  • 3-6 oz brie cheese
  • 6 slices bacon Cook on a sheet pan in 250 degree oven for 12-15 minutes, turning once
  • to taste salt
Bacon, Egg, and Brie Buckwheat Crepe
Instructions
Buckwheat Crepe
  1. Place the ingredients and mix on medium speed with a whisk attachment for 5 minutes. Cover and place in the fridge for 30 minutes to 2 hours (any more and the batter may taste bitter).
    Buckwheat crepe
  2. Generously coat a large non-stick skillet with cooking spray. Place over medium heat and pour 1/3 cup of the batter into the center. Gently swirl the pan to expand the batter into a large circle. Cook for 1-2 minutes before turning over. Cook for additional 1 minute and then place on a plate to cool.
Finishing
  1. Fill with ingredients, season with salt, and fold up the edges. Enjoy!
    Bacon, Egg, and Brie Buckwheat Crepe
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