I’ve noticed lately how rarely I actually cook breakfast now that I’m single. I do make breakfast sometimes, but “cook” is generous. Most mornings it’s unwrapping a granola bar, toasting a slice of Udi’s, or, if I’m feeling ambitious, scrambling a quick egg.
There’s something quietly romantic about breakfast to me. It’s up there with French fries and foot massages on the list of things that warm my heart. With Valentine’s Day approaching, instead of posting a chocolate cake or oysters, I wanted to share a breakfast recipe I’d love for someone to make for me: buckwheat crepes filled with greens and Gruyère.
Buckwheat flour is naturally gluten-free, though some savory crepe recipes mix in regular flour. It can be a little tricky to find in the baking aisle, so if you prefer convenience, order a bag online. The great thing about these crepes is that the batter can be made the night before and stored in the fridge—handy for slow, sleepy mornings. Even if you whip the batter up the same morning, it’s quick; but having it ready ahead of time is a lifesaver for truly sluggish starts.
I’ll be in LA the week of Valentine’s Day, planning to drink margaritas and eat tacos with girlfriends. My imaginary boyfriend will be in New York, and honestly the warmer weather here will be company enough. Full disclosure: I’ve been under the weather this week, so some of this may be influenced by cold medicine. Why else would I have named my space heater Brian?
Enough chatter. These buckwheat crepes are wonderful any time of year, not only for romantic occasions. I made this batch for my friend Kate, who once arrived at my door at 11 a.m. on a Saturday wearing a mink coat and heels—romance, or at least surprise, shows up in unexpected ways.
Enjoy!
Xo
Phoebe
Buckwheat Crepes with Greens and Gruyere
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Ingredients
- 3/4 cup buckwheat flour
- 2 eggs beaten
- 1 1/3 cup milk
- Olive oil
- 2 leeks white and green parts only, halved and thinly sliced
- 4 scallions thinly sliced
- 5 ounces baby spinach
- 1 cup grated gruyere cheese
Instructions
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In a medium bowl, whisk the buckwheat flour with the beaten eggs. Gradually add the milk, whisking until the batter is smooth. Chill the batter in the refrigerator for about 20 minutes.
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While the batter rests, heat 1 tablespoon olive oil in a large skillet. Sauté the leeks and scallions until soft, about 3–5 minutes. Add the spinach a handful at a time, letting each addition wilt before adding more. Continue tossing until all the greens are fully wilted, about 3 minutes total. Transfer the cooked greens to a bowl and set aside.
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Heat an 8-inch nonstick skillet over medium. Pour a scant 1/4 cup of batter into the pan and swivel to coat the bottom evenly. Cook about 30 seconds, loosen the edges with a spatula, then cook another 30 seconds. Flip and cook the second side for 30 seconds. Sprinkle roughly 2 tablespoons of grated Gruyère and about 2 tablespoons of the cooked greens onto the crepe, then fold the sides in to enclose the filling. Transfer the finished crepe to a baking sheet. Repeat until you’ve used all the batter—about eight crepes total.
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If you’re not serving immediately or the cheese hasn’t fully melted, warm the crepes in a 350°F oven for about 5 minutes before serving. A simple side salad pairs nicely.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!
