Buckwheat Crêpes with Egg and Spinach

These crêpes are our favorite French lunch item.

Author:Inspired by Gourmet magazine, 1997.05
Yield:4 servings
Prep time: 00:10
Cook time: 00:30
Category:Main Courses


3 lb. fresh spinach
1 tbsp. unsalted butter
 vegetable oil, for brushing skillet
 buckwheat crêpe batter, half only (
4 large eggs
4 tbsp. crème fraîche, (or sour cream)


  1. Preheat oven to 200 °F (85 °C).
  2. Discard coarse stems from spinach. Wash leaves well and drain in a colander. In a large heavy kettle steam spinach with water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 3 minutes.
  3. Drain spinach in colander, pressing out as much liquid as possible with back of a large spoon. Return spinach to kettle and cook in butter with salt and pepper to taste, uncovered, over moderate heat, stirring, 30 seconds.
  4. Brush a 12" non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking. Remove skillet from heat. Working quickly, stir batter and fill a 1/4-cup measure. Pour batter into skillet, tilting and rotating skillet quickly to cover bottom.
  5. Cook crêpe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute. Turn crêpe over and put one-fourth spinach in center. Fold in edge of crêpe to form a square, leaving spinach in center exposed, and cook crêpe 30 seconds, or until bottom is golden. Slide crêpe onto a large baking sheet.
  6. Keep crêpe warm in oven while making 3 more crêpes with remaining batter and spinach in same manner.
  7. Brush skillet lightly with oil and heat over moderate heat until hot but not smoking. Break eggs, 1 at a time, into skillet and cook until whites are set, about 2 minutes.
  8. Top each crêpe with an egg and 1 tablespoon crème fraîche or sour cream.