I make up batches of buckwheat crepes in advance and freeze them. It makes a stunning breakfast come together very quickly – even on a weekday! My instructions for scrambled eggs will ensure you have gorgeously creamy eggs and a breakfast to rival any fancy café fare.
1 cup (145 g) buckwheat flour
1 cup (250ml) milk (dairy or nondairy will both work)
¼ cup (60ml) olive oil or melted butter
3 freerange eggs – lightly beaten (for crepes)
¼ teaspoon salt
8 free-range eggs (for scrambling) – lightly beaten
Ghee or butter for cooking eggs and crepes
To serve: finely chopped chives, avocado slices
Whisk the buckwheat flour, milk, oil, eggs and salt together in a large bowl until smooth.
Heat a spoonful of oil in a sauté or crepe pan over a medium heat. Pour ¼ cup of batter into the pan and swirl the pan a little to spread the mixture thinly. Cook for 1 minute before flipping, and cook for a further minute. Watch the temperature of the pan. You are aiming for lightly golden. Repeat until all the batter is used. Add additional oil as needed. Store completed crepes, covered, in a warm oven until ready to use, or make up to 24 hours in advance.
Crepes can be reheated gently in a warm sauté pan or in the oven on a low heat.
Season the beaten eggs with salt. Heat a large sauté pan over a low heat. Add three tablespoons of butter and wait until melted and foamy. Add the eggs, leave to sit for 5 seconds and then use a spatula to gently move the eggs around the pan. Use long swirling motions, bringing the eggs in from the outside of the pan into the middle. Once the eggs are 80 percent cooked, remove from the heat (they will continue to set).
Place a warm buckwheat crepe on each plate and divide the scrambled egg among these. Add two slices of smoked salmon to each, sliced avocado (if using) and fold crepe over. Garnish with freshly chopped chives.
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