Saturday, September 19, 2009

On The Sunny Side Of The Crêpe - Galette à l'Oeuf

What to do with all those Buckwheat Crêpes?
Personally, I usually treat them in the venue of Buckwheat Pancakes. As a Breakfast food.

I had a yard sale that I needed to drag stuff over to this morning, so I was in a hurry to get out the door. This is a delicious quick and hearty breakfast that will "stick to your ribs". Although, I have to admit that my method of doing this is a little untraditional. I cook my eggs separately; then add them to the warm galette that has Gruyere sprinkled on it. Traditionally the egg is actually cooked ON the galette, and lacks cheese.

Galette à l'Oeuf

A bunch of Buckwheat Crêpes
Gruyere
Eggs; Sunny side up, 1 per crêpe
Fleur de Sel
Black Pepper
Butter

In a skillet over medium heat, begin heating the crêpe, browner side down.

Sprinkle with a little grated Gruyere.

Add a "Sunny Side up" Egg, that has been seasoned with Fleur de Sel and Black pepper.

Fold the edges over, leaving the yolk exposed. (I wish my crêpe pan was a little bigger, it would make folding a lot easier)

Hit it with a little pat of Butter.
Serve....

Super simple, super easy and quite delicious!

Mangia!!
~~

5 comments:

Dajana said...

Looks beautiful!
Peek-a-boo!

Cathy said...

Well, aren't you just full of crepe! Seriously, I'm learning alot from your posts...keep 'em coming!

Bob said...

That looks wicked good. Man, I need to make crepes now. I've been wanting to for some time but just haven't gotten around to it. I even bought a small nonstick pan to do them in a while ago. Heh.

Danielle said...

giggling at Cathy!! We could just call you the Crepey Cook! ;) Lookin good!

Spryte said...

That's so cool!