May 15, 2020


For the crepe batter:
2 cups whole milk
1 tablespoon sugar
1 teaspoon kosher salt
¾ cup buckwheat flour
¾ cup all-purpose flour
3 eggs
3 tablespoons Butter Olive Oil


For the béchamel:
1½ tablespoons Butter Olive Oil
1½ tablespoons all-purpose flour
2 tablespoons diced onion
1 cup cream
¾ cup milk
1 cup grated Gruyère
1 cup grated Parmesan
1½ tablespoons dijon mustard
Salt and pepper to taste
⅛ teaspoon nutmeg


For assembly:
8 eggs
24 slices Gruyère
Salt and pepper to taste
Garnish: Fines herbes


Make the crepe batter: Whisk all ingredients together until smooth. For best results, refrigerate overnight.

Make the béchamel: In a saucepot over medium heat pour in Butter Olive Oil, stir in flour and onion and cook until lightly browned. Lower heat and stir in cream and milk. Cook over low heat until slightly reduced. Stir in cheeses until melted, then add dijon mustard and blend mixture with an immersion blender. Season with salt, pepper, and nutmeg. Set aside in refrigerator to cool.


Make the crepes: Preheat broiler to 400 degrees or low setting. Transfer béchamel to a piping bag (or a zip-top bag with a corner snipped). Heat a pan until lightly smoking. Spread a thin layer of batter over the surface. Pipe a ring of béchamel into the center of the batter, leaving enough room in the center for an egg. Crack an egg into the ring and place 3 rectangles of Gruyère around the egg, forming a triangle and leaving the egg exposed. When edges of crepe have browned, fold each side inward over the Gruyère, still leaving the egg exposed. Then, fold each corner of the triangle inward about an inch. Transfer folded crepe to the oven and bake until egg has set. Finish with a pinch of salt, pepper, and fines herbes over the egg. Repeat with remaining batter. Serve with bacon.

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