- FOR THE CREPES:
- 1 1/2 cups buckwheat flour
- 1 cup bleached all-purpose flour
- 1 pinch salt
- 2 tablespoons unsalted butter melted, and slightly cooled
- 2 cups milk
- 2 large eggs
- Clarified butter for frying
- 16 squares parchment or waxed paper - (6" by 6")
- FOR THE FILLING:
- 1/2 pound bacon chopped
- 8 large eggs
- 1/4 cup heavy cream
- Salt to taste
- Freshly-ground black pepper to taste
- 1 tablespoon finely-chopped fresh parsley leaves
Make the Crepes: Combine the flours and salt in a large mixing bowl. In a medium-size mixing bowl, combine the melted butter, milk, eggs and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth.
Lightly brush a 6-inch nonstick skillet with butter and heat over medium heat. When the pan is hot, remove it from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan.
Repeat the procedure until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside and keep warm.
For the filling: In a non-stick pan, over medium heat, render the bacon until crispy. In a mixing bowl, whisk the eggs until frothy. Add the cream. Season with salt and pepper. Pour off some of the bacon fat and add the egg mixture. Scramble the eggs until soft.
Spoon some of the egg mixture in the center of each crepe. Fold the crepes over and place on individual serving plates. Garnish with parsley.
This recipe yields 4 servings.