Buckwheat Crepe Cake with Sausage and Eggs
Buckwheat Crepe Cake with Sausage and Eggs
Open in full-screen mode

Buckwheat Crepe Cake with Sausage and Eggs

20 MIN
1 H 10 MIN






  1. In a bowl, whisk all the ingredients until smooth.
  2. In a well-buttered 23-cm (9-inch) non-stick skillet, cook the crepes on both sides; count about 60 ml (1/4 cup) of batter for each. Transfer to a plate.


  1. In a skillet, brown the sausage meat over medium heat in half the butter for 5 minutes. Set aside in a bowl and let cool. Add 125 ml (1/2 cup) of the cheese and combine.
  2. Simultaneously, in a bowl, combine the eggs with the milk. Season with salt and pepper. Cook this mixture into the remaining butter over low heat for about 15 minutes, stirring frequently.
  3. With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line the bottom of a 23-cm (9-inch) springform pan with parchment paper. Butter the sides. Place a crepe at the bottom of the pan, and add half the egg mixture. Cover with another crepe, then add half the sausage mixture. Repeat with the remaining ingredients, topping with the remaining cheese.
  4. Bake for 15 minutes or until the top is golden brown, finish browning under the broiler, if necessary. Let rest for 5 minutes, then unmould.
  5. Cut into wedges and serve.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.