I Baked an Egg Inside a Buckwheat Pancake and Ate it

Egg-Filled Buckwheat Pancake. This is alone food for me. The kind of thing I slap together to feed myself when Ken is out of town. I almost made an omelette. That’s alone food too. Because either way all I need is a lightly dressed pile of greens and I have dinner done for one. You’re seeing alone food because Ken is indeed out of town. I made this and posted this to prove to Ken that, yes– I’m eating. He has this crazy idea that I don’t eat if I’m not cooking for him. As if…

I could have called this a crêpe. Because basically it is a crêpe. But it has such a casual, rustic quality to it that it just feels more like a pancake to me.

Egg-Filled Buckwheat Pancake

It starts out just like a crêpe. Buckwheat flour, eggs, milk and a pinch of salt. Once I decided to “bake” an egg inside I did make the batter a bit thicker than I might were this intended to be a more elegant crêpe presentation. I wanted to be sure that the pancake had enough structure to carry the egg. Also, I wanted to be sure that the pancake could stay in the pan longer than it might otherwise. Thicker turned out to be a good call, because the bottom of this pancake got quite brown and a bit crunchy. I think that crunch was my favorite part of the meal. Although the cheese was good too (damn good). I used a French cow’s milk cheese called Beaufort. It’s a lot like a French Gruyère (not to be confused with a Swiss Gruyère).

You’ll notice the recipe is for 4. That’s because it’s sorta pathetic to make only enough batter for one pancake. I may be alone but I’m not pathetic. Or at least not yet. I don’t usually get pathetic until Ken’s been gone for 3 days. Check back. Pathetic may be in my future. GREG

Carton of fresh farm eggs from

Egg-Filled Buckwheat Pancake 

Print This Recipe Total time Yield 4Published


  • 3 ounce grated french cow’s milk cheese ( such as beaufort, comte or gruyère)
  • ½ cup sifted buckwheat flour
  • ¼ teaspoon kosher salt
  • 6 large eggs (divided)
  • 1 ½ cup plus 2 tablespoons whole milk (divided)
  • 1 teaspoon melted butter
  • 1 pinch each salt & pepper


In a medium bowl whisk together the buckwheat flour and salt. In a separate large bowl beat 2 of the eggs lightly then whisk in 1 ½ cups of the milk. slowly whisk the dry ingredients into the wet ingredients. If the mixture is too thick, add the remaining milk until a velvety consistency (neither thick nor thin) is achieved. Cover and refrigerate batter for at least 30 minutes. Stir to recombine before using.

Heat an 8‑inch non-stick skillet or crepe pan with a lid over medium heat for about 1 minute. Add the butter, swirling to coat the pan. Ladle about ½ cup of the batter onto the middle of the skillet and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and immediately sprinkle the surface with about 1/8 of the cheese, crack one egg into the center then sprinkle with another 1/8 of the cheese; season with salt and pepper. Fold the side edges of the buckwheat pancake over the egg, leaving the yolk exposed and unbroken. Place the lid on the skillet and cook until the yolk is barely set, about 3 to 5 minutes or to your liking. Serve hot. Repeat 3 more times with remaining eggs and batter.

Egg-Filled Buckwheat Pancake

Eggs photo: FreeFoodPhotos​.com