Buckwheat Crêpes with Spinach and Goat Cheese - 6 Servings

Approximate preparation time: 10 minutes plus 35 minutes for cooking


Makes 6 servings


Buckwheat crêpes: ¾ cups buckwheat flour ¼ cup unbleached, all-purpose flour ½ teaspoon kosher salt 3 large eggs 1¼ cups whole milk 3 tablespoons unsalted butter, melted Filling: ½ red onion, cut into ½-inch pieces 2 tablespoons olive oil 20 ounces baby spinach 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 teaspoon unsalted butter 6 large eggs 4 ounces soft goat cheese 1 recipe for Hollandaise Sauce (page 12)

Nutritional information

Nutritional information per serving: Calories 398 (24% from fat) | carb. 62g | pro. 16g | fat 11g | sat. fat 4g | chol. 46mg | sod. 607mg | calc. 98mg | fiber 4g


Sift the flours together in a small bowl. Insert the large metal chopping blade into the medium work bowl of the Cuisinart® Food Processor. With the machine running, add the eggs through the feed tube. Add the flours and salt and process until just combined. With the machine running, add the milk and melted butter together through the feed tube and process until homogenous. Transfer mixture to a container, cover and refrigerate for 2 hours or overnight. Insert the small metal chopping blade into the small work bowl and pulse the onions to chop, about 5 times. Put the oil into a large skillet and place over medium heat. Once the oil shimmers across the pan, add the onion and sauté until softened, about 3 minutes. Add the spinach a handful at a time, along with the salt and pepper, and sauté until bright and wilted, about 9 minutes total. Reserve filling. Poach the eggs: Pour water with 1 tablespoon of white vinegar per every 4 quarts into a large saucepan. Place over high heat and bring to a strong simmer. Carefully add eggs by cracking over the water – use a spatula to separate the eggs. Cook until desired doneness. Transfer with slotted spoon to ice water to stop cooking. Reserve. Prepare the crêpes: Place an 8-inch skillet over medium heat and preheat for 5 minutes. Once the pan is heated, add the butter. Once melted, wipe the butter around the pan with a paper towel. Add a scant ¼ cup of batter to the preheated pan. Working very quickly, move the batter around so it just coats the bottom. You want the pan to be coated thinly and evenly. After about 1 minute, when the crêpe is set and lightly browned, flip the crêpe using a heatproof spatula, and cook for an additional minute. Reserve on a plate. Continue with the remaining batter, stacking the crêpes as you go. When all of the crêpes are prepared, cover plate with foil – to keep crêpes warm, place plate over a skillet containing some water over medium-low heat. To serve crêpes: Bring a small pot of water to a simmer to reheat poached eggs. Each crêpe should be filled with ¼ cup of the spinach filling and ½ tablespoon of goat cheese. Fold each crêpe in half and lay one partially on top of the other. Place the two crêpes on each plate and top with a reheated poached egg. Serve with Hollandaise Sauce (page 12) on the side.