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    Home » Cuisine » French » Crepes Recipe Buckwheat Eggs & Kale

    Crepes Recipe Buckwheat Eggs & Kale

    Published: Jan 13, 2022 Modified: May 8, 2022 by Lizzy

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    crepes

    Recipe from France! Easy Kale & Eggs for Buckwheat Crepes Recipe that is full of goodness. With sauté kale on top of this easy crepes recipe made of buckwheat, rich source of protein and dietary fiber.

    plate with crepe made of buckwheat

    I had buckwheat crepes at my cousin's restaurant in Reims France for dinner. They are perfect for  lunch and dinner. Buckwheat crepes are a lot more filling and more of a meal. 

    plate with crepe, kale, egg

    The thing that I love most about buckwheat crepes is that it doesn't spike my husband's diabetes. Buckwheat has become popular in America as a health food due to its high mineral and antioxidant content. 

    egg cooked

    Let me just say, not only are they delicious to eat but easy to fill like a tortilla. It takes no time to make and I love these for dinner. Now let’s get started so I can show you how easy they are to make.

    ingredients
    Contents hide
    1 What Ingredients For The Recipe?
    2 How I Made Buckwheat Crepes Recipe with Kale & Egg
    3 Variations
    4 Storage
    5 Top Tip
    6 More French Recipes
    7 Paris France Travel Guides
    8 Easy Buckwheat Crepes Recipe with Kale & Eggs

    What Ingredients For The Recipe?

    • Buckwheat flour
    • Salt
    • Milk 
    • Eggs
    • Butter
    • Kale
    • Bacon

    How I Made Buckwheat Crepes Recipe with Kale & Egg

    1. Place buckwheat flour and salt into a large bowl. Mix milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine, then add the melted butter.
    2. Heat an 8-or12-inch nonstick skillet over medium heat, and brush with butter. Ladle ⅓ cup batter into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until the top of the crepe appears set, the bottom is firm and golden brown in spots, and the center is lifted by air pockets for about 1 minute.
    3. Run a spatula around the edge of the crepe to loosen. Slip spatula under crepe, and flip in one swift move. Cook until the bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. Repeat until the batter is gone.
    how to make crepes
    1. Saute the kale leaves in the same pan for about 2 minutes and set a side.
    2. Cut the package of bacon into ¼-inch slices.
    3. Place the bacon in a medium-hot skillet and as it heats, break the bacon apart while stirring
    4. Cook the bacon until crispy, move bacon from the skillet with a spatula while cooking so it doesn’t stick to one area. As the bacon is cooked, place on a paper towel to drain the fat.
    5. Take a crepe, place the kale, then the egg on top.
    6. Sprinkle bacon bites on top.
    7. Add salt and pepper to your taste buds or add your favorite sauce on top.
    8. ENJOY!

    Variations

    The thing with crepes is that any topping will taste great. My favorite to this day is what my Mom used to give me. A slice of ham and a slice of cheese rolled up. It's very common in France to serve crepes with ham and cheese and seems to be a favorite for many people. I had 2 slices of cheese to put on my husband portion because he loves cheese!

    Storage

    I usually wrap the leftover crepes on a plate and wrap with cling wrap and put in the refrigerator for the next day. They are then heated up for about 30 seconds to 1 minute. I do not freeze them because I do not like the taste of them after being frozen. 

    Top Tip

    When I make my crepes, I will try and make them ahead of the toppings. Then I place them on a casserole dish with a lid. If I am making a lot of different topping, I will place them in the over on 250º degrees to stay warm.

    crepes with eggs

    More French Recipes

    • Low-Carb Omelette For Brunch {France}
    • Low-Carb Egg Breakfast {France}
    • Low-Carb Avocado Tuna Appetizers {France}
    • French Einkorn Crepes

    Paris France Travel Guides

    • Eiffel Tower in Paris France on Our First Day
    • Palace of Versailles in France
    • Paris Tours to Notre Dame Cathedral
    • Me and my husband at montmarte
      Montmartre in Paris for My Birthday

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    crepes with eggs on a plate

    Easy Buckwheat Crepes Recipe with Kale & Eggs

    Lizzy Cascalheira
    Easy Kale & Eggs for Buckwheat Crepes Recipe that is full of goodness. With saute kale on top of this easy crepe recipe made of buckwheat.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Course Lunch
    Cuisine French
    Servings 6
    Calories 476 kcal

    Ingredients
      

    Buckwheat Crepes

    • 1 ¾ cups Buckwheat flour
    • ½ teaspoon Salt
    • 2 cups Milk
    • 3 Eggs
    • 2 tablespoon Butter melted
    • Non-stick spray for pan of butter to brush butter on the pan

    Topping for Crepes

    • 3 cups Kale
    • 6 Eggs
    • 1 package Bacon cut in bite size
    • Salt & Pepper

    Instructions
     

    Buckwheat Crepes

    • Place buckwheat flour and salt into a large bowl. Mix milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine, then add the melted butter.
    • Heat an 8-or12-inch nonstick skillet over medium heat, and brush with butter. Ladle ⅓ cup batter into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until the top of the crepe appears set, the bottom is firm and golden brown in spots, and the center is lifted by air pockets for about 1 minute.
    • Run a spatula around the edge of the crepe to loosen. Slip spatula under crepe, and flip in one swift move. Cook until the bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. Repeat until the batter is gone. Serve immediately.

    Topping for Crepes

    • Saute the kale leaves in the same pan for about 2 minutes and set a side.
    • Cut the package of bacon into ¼-inch slices.
    • Place the bacon in a medium-hot skillet and as it heats, break the bacon apart while stirring
    • Cook the bacon until crispy, move bacon from the skillet with a spatula while cooking so it doesn’t stick to one area. As the bacon is cooked, place on a paper towel to drain the fat.
    • Take a crepe, place the kale, then the egg on top.
    • Sprinkle bacon bites on top.
    • Add salt and pepper or add your favorite sauce on top.

    ENJOY!

      Video

      Notes

      When I make my crepes, I will try and make them ahead of the toppings. Then I place them on a casserole dish with a lid. If I am making a lot of different toppings, I will place them in the oven at 250º degrees to stay warm until we are ready to eat.

      Nutrition

      Serving: 6gCalories: 476kcalCarbohydrates: 33gProtein: 22gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 290mgSodium: 633mgPotassium: 644mgFiber: 4gSugar: 5gVitamin A: 3966IUVitamin C: 40mgCalcium: 197mgIron: 3mg
      Tried this recipe?Let us know how it was!
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      Filed Under: Breakfast, Cuisine, French, Low-Carb, Lunch

      About Lizzy

      I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

      Reader Interactions

      Comments

      1. Cher

        February 08, 2022 at 3:33 am

        5 stars
        Love this recipe

        Reply
        • Lizzy

          February 08, 2022 at 3:33 pm

          Thank you - enjoy!

          Reply

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