Post by Alison Hein.

Sometimes I’m in the mood for a sweet breakfast, but more often than not, I like to start the day with a savory meal. Crêpes are so wonderfully versatile that they adapt either way. You can make flavorful creamed spinach as a dinner side, then heat in the morning for an elegant meal. And get in the habit of freezing crêpes, which thaw in an instant and heat up nicely with a quick finish under the broiler – impressive and tasty for overnight or brunch guests; flavorful and elegant for a savory breakfast in bed.

Buckwheat Crêpes

1¼ cups buckwheat flour
¼ teaspoon salt
3 eggs
1/4 cup vegetable oil, plus additional for frying
¾ cup milk
1¼ cups water

Preparation

Add buckwheat flour and salt to a large bowl. Add eggs, vegetable oil, milk and water and whisk until smooth batter forms. Add additional water for a thinner batter, if you like.

Heat a 10-inch-diameter nonstick pan over medium-high heat. Brush pan with oil. Add ¼ cup of batter to pan, tilting to coat bottom. Cook crêpe until golden on bottom, 30 to 45 seconds, adjusting heat as necessary to prevent burning.

Using a spatula or butter knife, flip crêpe and continue to cook until dark gold, about 1 minute longer. Keep warm, while continuing the process with the remainder of batter.

Makes 12 – 16 crêpes.

Creamy Spinach and Crêpe Assembly

16 ounces frozen chopped spinach
4 tablespoons butter
1 shallot, finely chopped
4 tablespoons flour
2 cups milk
Dash of nutmeg
Salt and pepper, to taste
1 tablespoon grated Swiss cheese per crêpe
Mint sprigs, for garnish

Preparation

Cook spinach in boiling water until tender, about 4 minutes. Drain well and set aside.

To make white sauce, melt butter in small heavy saucepan over medium heat. Add chopped shallot and cook until softened, about 1 minute. Whisk in flour until smooth, thick paste forms. Whisk in milk and cook until slightly thickened, 3 to 4 minutes, stirring constantly. Stir cooked spinach into white sauce. Season with nutmeg, salt and pepper.

Place about ¼ cup on each crêpe, then delicately roll into a long cylinder and place on oven proof dish. Continue process for as many crêpes as you plan to assemble, then top each one with about 1 tablespoon of grated cheese. Place under broiler about 4 inches from heat, and cook until cheese starts to brown, about 30 seconds. Garnish with mint and serve immediately.

Makes about 4 cups of creamed spinach.