Serves a Crowd

Maple poached eggs on buckwheat crepes

December  8, 2010
2 Ratings
  • Serves 4
Author Notes

Eggs poached in maple syrup is a sugar shack specialty in Quebec. Stuffed buckwheat crepes, or galettes are also very popular. I decided to combine the two classics. This recipe is gluten-free, and can easily be made dairy-free by substituting oil for the butter. It's wonderful served with crisp bacon or spicy sausages. I find one egg and 3 crepes perfect, but those with hearty appetites might find 2 eggs and 4 crepes more to their liking. The recipe yields about 16 crepes. - MaryMaryCulinary —MaryMaryCulinary

Test Kitchen Notes

Our Sunday breakfast was truly elevated by this lovely recipe. The maple poached egg is such an interesting idea and tasted just wonderful. I think the bacon is a must, as the maple is quite sweet. I can't stop thinking about the ways in which the maple syrup could be flavored (see thirschfeld's Rosemary/Orange maple syrup, for instance), and ways to play around with this idea. The buckwheat crepes were great, nutty and dense in all good ways, and will soon be wrapped around some savory fillings like creamy mushrooms or leftover saucy chicken for a quick weeknight meal. Finally, as an appetizer, consider poaching quail eggs in herb-infused maple syrup, place on tiny blinis and garnish with fried prosciutto. Thanks for a recipe that spurred me on to more fun ideas—for me that's the sign of a great recipe. —MrsWheelbarrow

What You'll Need
  • Buckwheat crepes
  • 1 cup buckwheat flour
  • 2 eggs
  • 1 tablespoon melted butter or vegetable oil
  • 1 cup water
  • 1/2 teaspoon coarse salt
  • extra water for thinning batter
  • Maple poached eggs
  • 1 cup pure maple syrup
  • 4-8 eggs
  1. Buckwheat crepes
  2. Combine all ingredients in a blender and blend until smooth. cover and refrigerate for at least an hour, longer if you can. The batter can be kept refrigerated for a few days.
  3. When ready to cook, preheat a steel crepe pan or small nonstick skillet over medium heat. Thin the batter with up to 1/2 cup water. The thinner the batter, the lacier the crepes.
  4. Lightly grease the hot crepe pan with butter or oil. Add about 3 tablespoons batter, swirling to cover base of pan thinly. If batter does not spread, add more water. Cook until edges lift away from pan, then flip, using your fingers or a small heat-proof spatula. Cook for another 30 seconds or so. Adjust heat as necessary.
  5. Repeat. You should not need to grease the pan again. Remove the cooked crepes to plates, folding them into quarters. You can also keep them warm in a low oven.
  1. Maple poached eggs
  2. Pour maple syrup into a shallow pot and place over medium-low heat. When you see a few bubbles rising to the surface, you are ready to poach. Break the eggs into the simmering syrup. Do not crowd them--you may need to do this in batches. Poach for 3 minutes for very soft yolks, longer if you prefer them firmer, basting the eggs with the syrup if it doesn't cover them completely.
  3. Serve 3 to 4 crepes per person, topped with the egg(s) and some of the hot maple syrup. Crisp bacon or spicy sausage are perfect accompaniments.

See what other Food52ers are saying.

  • MaryMaryCulinary
  • dymnyno
  • lastnightsdinner
  • Loves Food Loves to Eat
    Loves Food Loves to Eat

4 Reviews

MaryMaryCulinary December 8, 2010
Thank you! I'm glad it sounds appealing, and even happier that you tried it, dymnyno. it's not as sweet as you might think, and perfect with the crepes and bacon.
dymnyno December 8, 2010
I just poached an egg in maple! I am ready to try the whole recipe but just the egg was a revelation! Delicious with a pinch of salt and a twist of pepper.
lastnightsdinner December 8, 2010
This sounds fantastic - love the combination of flavors here!
Loves F. December 8, 2010
This sounds really interesting.. definitely want to try it!