Breakfast, brunch or brinner, this simple Egg-Filled Buckwheat Pancake makes a beautiful statement on the plate.
- 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.