Maple Poached Eggs On Buckwheat Crepes

• 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. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

buckwheat flour, eggs, butter, water, coarse salt, extra water, maple, maple syrup, eggs

Taken from food52.com/recipes/8227-maple-poached-eggs-on-buckwheat-crepes (may not work)