Bobby Flay's Ham and Cheese Buckwheat Crepes | Brunch @ Bobby's

Our mouths are watering at the idea of this savory, cheesy breakfast crepe! Get the recipe ▶ https://foodtv.com/3n657h6 Subscribe to Food Network ▶ http://foodtv.com/YouTube From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Buckwheat Crepes with Ham, Gruyere and Caramelized Onions RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 3 hr 5 min Active: 15 min Yield: About 12 crepes Ingredients Caramelized Onions: 2 tablespoons unsalted butter 2 large sweet onions, halved and thinly sliced Pinch sugar 3 tablespoons red wine vinegar Chopped fresh thyme Salt and freshly ground black pepper Buckwheat Crepes: 1 cup milk 1/2 cup all-purpose flour 1/2 cup buckwheat flour 2 tablespoons canola oil 1/4 teaspoon fine sea salt 1/8 teaspoon freshly ground black pepper 3 large eggs Melted unsalted butter, for pan 8 ounces grated aged Gruyere cheese 12 to 16 slices thinly sliced black forest ham Directions For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper. For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes. Preheat the oven to 350 degrees F. Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter. For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #Crepes #Brunch@Bobbys #FoodNetwork Bobby Flay's Ham and Cheese Buckwheat Crepes | Brunch @ Bobby's | Food Network https://www.youtube.com/watch?v=FTyfMt2bEks&feature=youtu.be