We got to escape Phoenix for the weekend and head up to Flagstaff. Luckily for us, we usually have a place to stay when we go up, which makes it one of our usual weekend mini getaways. Outside of all the outdoor activities you can partake in, there are tons of restaurants and shops to check out. It really is such a cute little town. This time around we got to explore some of the more scenic parts of Flag and see the leaves right before they change.
I also got to make these stuffed buckwheat savory crepes.
And they were a dream come true to any lazy Saturday.
Originally, I had planned to do Smoked Salmon in these Savory Crepes. But when we slipped away to Flag this weekend, the memory of my smoked salmon (carefully stored in my fridge) also slipped away. Alas, the bacon and Gruyere cheese was a tasty substitute.
I know, I know, I know what you’re thinking.
I always post about eggs. So what?! I love them.
I would say that roughly 30% of my diet happens to be these shelled little bundles of protein goodness.
And you know what else, this post isn’t JUST about eggs. I’m giving the French a little love with these buckwheat savory crepes.
Now I’m going to be completely honest. These Savory Crepes took me no less than 4 hours. But, I may or may not have been drinking Champagne on an empty stomach. So I did the formula to come up with how long it would take you, I would say not including the time to rest the batter- 30 mins. So don’t let my Champagingans scare you frome these Savory Crepes- They are worth every minute spent.
Savory Crepes Stuffed with Bacon, Mushrooms, & Gruyere Cheese
- 1 1/4 Cup Milk
- 1/3 -1/2 Cup Water
- 3 Large Eggs
- 1 Cup Buckwheat Flour
- 1/2 Cup Unbleached White Flour
- 1/4 Cup Olive Oil
- 1 Pound Bacon, Diced
- 12 oz Oyester Mushrooms, chopped
- 6 Oz Gruyere Cheese, shredded
- Arugula, To Taste
- 6-8 Sunny Side up Eggs
- Salt and Pepper
Add all the crepe ingredients into a blender
Blend for 1 min
Depending on how thick the batter is you may want to add more water (this is why I gave a range)
Allow to sit in the fridge covered for an hour
Add Bacon to hot pan
Allow the bacon to cook and fat to accumulate
Add mushrooms and cook until soft
Season to taste
Mix batter up
Using a a crepe pan over medium heat, add butter or oil and coat pan
Remove from heat
Spoon about 3 tbsp of batter
Tilt and swirl pan to coat the pan with batter evenly
Place back on burner
Cook for about a minute until the edges become loose
Flip and cook on alternate side
Repeat until you have cooked all your batter
Cook enough eggs to fill each crepe
You will want to cook them sunny side up
Season with salt and pepper
Place cooked crepe down
Add Shredded Cheese, Cooked Filling, and top with an egg
Fold Edges inwards to make "packages" with egg exposed
Top with arugula and extra pepper if wanted