BUCKWHEAT CREPES w/SPINACH & EGG

By BobD

Ingredients

• These are easy crs to make. If you keep them in the freezer, you can pull one out and top it with blanched spinach and a fried or poached egg for a quick and delicious meal.
• 1cup1 cup low-fat (2 percent) milk
• 1/3cup1/3 cup water
• 3large3 large eggs
• 1/2teaspoon1/2 teaspoon salt
• 2/3cup2/3 cup buckwheat flour
• 1/2cup1/2 cup unbleached white flour
• 3tablespoons3 tablespoons canola oil
• Yield: About 12 8-inch crs
• Advance preparation: These freeze well for several weeks. Stack them between pieces of wax paper or parchment, and wrap airtight before freezing. You can make and refrigerate them up to a day ahead of serving.

Details

Adapted from nytimes.com

Preparation

Step 1

In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it. That doesnt work well in a home cr pan. Its easier to have the cr already made and then top it with the fried egg.

6 ounces baby spinach

Salt, preferably kosher salt, and freshly ground pepper to taste

2 buckwheat crs, above

2 eggs, poached or fried for four minutes

2 tablespoons grated Gruy cheese

1. Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 20 seconds, and transfer to a bowl of ice water. Drain and squeeze dry. Chop and season with salt and pepper.

2. Heat the crs in a dry skillet over medium heat (or use the skillet you used to fry your eggs). Top with a spoonful of spinach, and top the spinach with the egg, setting the egg to one side so you can fold the cr over. Sprinkle the cheese over the top, fold the cr over, and transfer to a plate with a spatula. Serve hot.

Advance preparation: You can have the spinach blanched and the eggs poached hours before you assemble these.