Here’s a buckwheat crêpe batter that’s absolutely marvelous for savory crêpes! The batter yields super-light crêpes, but the buckwheat makes the thin pancakes extra-flavorful.
A simple and delicious way to eat them is to sprinkle them with grated cheese (an aged Gruyère or Fontina is always sublime!), warm them in a pan until the cheese melts, and then fold or roll them up. Served with a green salad, they’re perfect for a snack or a light lunch.
But you can also use this batter to make a more sophisticated main course, like these buckwheat crêpes with mushrooms en persillade and goat cheese fonduta… so, so delicious!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.