Buckwheat Crepes with Smoked Fish & Sunny-Side-Up Eggs

Preparation

While they may seem fussy, crèpes are just as easy to execute as the average pancake. Here, we use buckwheat flour which adds a little bit of nuttiness to this savory brunch dish and makes them naturally gluten free. While we opted for smoked salmon, you could also use mackerel or smoked trout if that is what you had on hand. Alternatively, these same crèpes can be filled with grated comté cheese and sliced ham. Once flipped, add your ham and cheese, and cook until everything is heated through and melted. 

1. Make crèpe batter. In a large bowl, whisk milk with egg and 4 tablespoons melted butter. Add flour and a pinch of salt and whisk until smooth—mixture will be quite thin.
2. Heat a HexClad 12"/30cm Hybrid Fry Pan over medium heat. Brush pan with butter. Add one-quarter of batter to pan (about ½ cup), tilting pan so batter is evenly distributed across surface. Cook until crèpe begins to develop color on its underside, 2 to 3 minutes. Carefully flip crèpe using a wide spatula and cook for 2 minutes more. 
3. Carefully transfer crèpe to a large plate and cover with a clean kitchen towel to keep warm. Grease pan with more butter and repeat with remaining batter, adjusting heat as needed. 
4. Prepare fillings. Wipe out your pan with paper towels and place over medium-low heat. Grease with more butter. Carefully crack 4 eggs into pan and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes. Remove from heat. 
5. Divide crèpes between 4 plates and place an egg in center of each crèpe. Arrange ribbons of smoked salmon around each egg, then top with a dollop of sour cream and minced chives. Fold edges of crèpes up towards center to form a square, with eggs peeking out from middle of each crèpe. Serve right away.