Parsley: Brings fresh, bright garnish, choose vibrant, crisp fresh herbs.
Equipment to Help You Master Ina’s French-Style Crepes
Blender: Essential for mixing crepe batter smoothly and quickly.
Nonstick crepe pan (23 cm/9-inch): Crucial for cooking perfect, thin crepes without sticking.
Sheet pans: Needed for transferring and baking crepes in the oven.
Parchment paper: Helps prevent crepes from sticking and makes cleanup easier.
Sauté pan: Perfect for frying eggs with precise heat control.
Measuring cups and spoons: Ensures accurate ingredient quantities.
Whisk or spatula: Useful for blending or scraping batter if needed.
Paper towel: Helps distribute butter evenly in the crepe pan.
Cooking Buckwheat Crepes with Ina’s Instructions
Buckwheat Breakfast Crepes
Batter Preparation Kitchen magic begins with blending milk, butter, eggs, buckwheat and all-purpose flours into a silky smooth mixture. Let this delightful concoction rest in the refrigerator for several hours, allowing flavors to mingle and develop depth.
Pan Heating Warm a nonstick skillet over medium heat, creating the perfect canvas for delicate crepes. A light brush of butter ensures each crepe will release effortlessly with golden edges.
Crepe Crafting Pour a gentle stream of batter into the heated pan, swirling gracefully to create thin, lacy circles. Cook until edges turn delicately crisp, capturing the essence of French culinary artistry.
Filling Moment Layer each crepe with tender ham and rich Gruyère cheese, transforming simple ingredients into a luxurious breakfast experience. The cheese will melt into tantalizing rivers of flavor.
Egg Crowning Gently fry eggs until whites set and yolks remain gloriously runny, creating a sunny crown for each crepe. Nestle these golden gems atop the prepared crepes.
Final Flourish Slide the crepe-laden pans into a warm oven, allowing cheese to bubble and ingredients to harmonize. Fold edges tenderly, revealing the luscious egg beneath, and garnish with a sprinkle of fresh herbs for a final touch of elegance.
Savory & Sweet Ideas for Changing Up the Crepe Fillings
Rest the batter in the refrigerator to allow flour particles to absorb liquid, creating smoother, more tender crêpes with zero lumps.
Swap ham and Gruyère with smoked salmon, spinach, caramelized onions, or roasted vegetables for endless flavor combinations.
Use a well-seasoned cast-iron skillet or dedicated crêpe pan for even heat distribution and easier flipping. Lightly butter the surface between each crêpe.
Replace all-purpose flour with additional buckwheat flour or gluten-free flour blend to make the recipe completely gluten-free without compromising texture.
Prepare crêpe batter and pre-cook crêpes up to two days in advance. Stack with parchment paper between layers and refrigerate until ready to assemble and bake.
How Ina Would Plate Buckwheat Crepes for Guests
Savor Delightful Serving Combinations
Pair with Fresh Salad: Create a light side of mixed greens with a tangy vinaigrette to balance the rich, creamy crêpes and cut through the cheesy goodness.
Add Crisp Accompaniments: Serve alongside roasted asparagus or sautéed green beans for a vibrant vegetable complement that adds color and nutrition to the dish.
Enhance with Wine Pairing: Select a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to complement the Gruyère and ham flavors, elevating the entire dining experience.
Breakfast or Brunch Star: Present these elegant crêpes as a centerpiece for a weekend brunch, impressing guests with the beautiful combination of runny egg yolks and melted cheese.
Storing & Reheating Crepes Like a Pro
Refrigerate Strategically: Store unused crepe batter in an airtight container in the refrigerator for up to 24 hours, ensuring maximum freshness and preventing bacterial growth.
Keep Crepes Intact: Stack cooled crepes between parchment paper sheets, wrap tightly in plastic wrap, and store in the refrigerator for 2-3 days to maintain their delicate texture.
Freeze for Later: Place individual crepes separated by parchment paper in a freezer-safe container, which allows you to thaw and enjoy single servings within 1 month without compromising quality.
Reheat with Care: Warm refrigerated or thawed crepes gently in a skillet over low heat for 1-2 minutes, or briefly in the microwave using 15-second intervals to prevent them from becoming tough or dried out.
Ina Garten’s buckwheat crepes showcase French culinary elegance with delicate, nutty flavors. Crisp edges and versatile fillings make these crepes a delightful choice for breakfast, brunch, or a sophisticated light meal you’ll savor.
Ingredients
Scale
8 extra-large eggs, divided
225–280 g / 8-10 oz Gruyère cheese, grated (about 3 cups)
6 large slices Black Forest ham
240 ml / 1 cup whole milk
90 g / ¾ cup whole-grain buckwheat flour (Bob’s Red Mill)
30 g / ¼ cup all-purpose flour
1.5 tsps kosher salt
0.5 tsp freshly ground black pepper
15 g / 1 tbsp unsalted butter, melted
60 g / 4 tbsps (½ stick) unsalted butter, divided
120 ml / ½ cup crème fraîche, whisked with 15 ml / 1 tbsp milk
1 tbsp minced fresh parsley
Instructions
Batter Preparation: Blend milk, melted butter, eggs, buckwheat flour, all-purpose flour, and salt in a blender until silky smooth. Refrigerate for 3 hours to develop complex flavors and allow ingredients to harmonize.
Batter Refinement: Incorporate water into chilled batter and blend briefly to restore optimal consistency just before cooking.
Pan Setup: Heat a nonstick crêpe pan over medium flame. Distribute butter evenly using a paper towel to create a perfect nonstick surface.
Crepe Crafting: Pour batter into pan, rotating to create a gossamer-thin layer. Cook for 1½ to 2 minutes until surface sets, avoiding flipping. Transfer delicate crepes to a parchment-lined sheet pan.
Filling Assembly: Layer each crepe with a slice of ham and generous portion of Gruyère cheese, arranging two crepes per sheet pan.
Egg Preparation: In a sauté pan, fry eggs in remaining butter until whites solidify while maintaining a luxurious runny yolk. Carefully position one egg atop each crepe.
Final Baking: Season eggs with salt and pepper. Slide sheet pans into a preheated 180°C / 350°F oven for 5 minutes, allowing cheese to melt and turn golden.
Plating: Fold crepe edges towards the center, creating an elegant parcel that showcases the vibrant egg yolk. Finish with a drizzle of crème fraîche and a sprinkle of freshly chopped parsley for a visually stunning presentation.
Notes
Chill Batter Completely: Refrigerate for at least 3 hours to develop rich, complex flavors and improve crepe texture, allowing gluten to relax and ingredients to blend harmoniously.
Master Pan Technique: Use a nonstick crepe pan and distribute butter evenly with a paper towel to prevent sticking and achieve a perfectly thin, golden crepe surface.
Egg Precision Matters: Cook eggs gently to maintain a runny yolk, ensuring a luxurious, creamy texture that complements the savory buckwheat crepe.
Serve Immediately: Present crepes hot from the oven to enjoy melted cheese, crisp edges, and the perfect balance of flavors at their peak deliciousness.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.