Buckwheat crepes with creamy leeks and baked eggs from Bon Appétit Magazine, May 2016: The Travel Issue (page 110) by Renee Erickson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for buckwheat flour.

  • bwehner on August 30, 2016

    This was so delicious. The crepes had a perfect nuttiness. I used creme fraiche instead of cream. Gave it a bit more tang. Froze the extra crepes for future use. I did have to bake the eggs for about 12 min. But, that happens to me every time I try a baked egg recipe. It was still perfectly runny.

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