Here’s a buckwheat crêpe batter that’s absolutely marvelous for savory crêpes
This batter yields super-light crêpes, but the buckwheat makes the thin pancakes extra-flavorful and a bit different than what you’re used to. In fact, crêpes made with buckwheat go by a different name in France: galettes bretonnes. And they work amazingly well with savory flavors!
Making crêpes is easy. Deciding what to fill them with is the hard part!
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 (recipe will be published on April 28)… so, so delicious!
Buckwheat crêpes
makes 8 to 10 crêpes
active time: 40 min
- 1/2 cup unbleached all-purpose flour
- 1/4 cup buckwheat flour
- 1/4 teaspoon sea salt
- freshly ground black pepper to taste
- 3 extra large eggs
- 1 1/2 cups milk
- 3 tablespoons unsalted butter
- Step 1: Place the all-purpose flour, buckwheat flour, salt and pepper in a large bowl and whisk until well blended. Make a well in the center and add the eggs. Whisk the eggs and then gradually whisk in the flour, working from the center of the bowl outward. As you incorporate the flour, make sure that no lumps form. Gradually whisk in the milk, until the batter is the consistency of cream (and perfectly smooth). Melt the butter in the crêpe pan and quickly whisk it into the milk mixture. Brush the excess butter into the batter, using a pastry brush, so that only a thin film of butter is left in the pan. Cover the batter and set aside for 30 minutes.
- Step 2: Heat the crêpe pan over medium-high heat (no need to butter it again). When the pan is hot, stir the batter with a ladle, lift the pan off the heat and pour some batter in the pan – just enough to cover the entire surface – rotating the pan at the same time so the batter spreads evenly. Return pan to the stove. When the surface of the crêpe has dried up and the edges look golden and curl up slightly (about 1 to 2 minutes), gently flip the crêpe with a spatula. Cook for only about 15 to 30 seconds longer, until golden dots appear. Transfer to a plate and continue making the crêpes until no batter is left. Use in your recipe of choice.
- Cook’s note: Although the crêpes are best eaten right after they are made, they can be cooled to room temperature, covered and refrigerated for up to 2 days. To reheat, place the crêpes in a baking dish, cover with aluminum foil and bake at 350 ºF (180 ºC) until warmed through, about 6 to 7 minutes.
I can’t wait to try this recipe. I have been looking for a buckwheat crepe recipe ever since my favourite cafe closed down. On weekends they served buckwheat crepes with cinnamon poached pear, stewed blueberries and honey-yoghurt. So a sweet alternative.
A fabulous recipe for all sorts of spring goodness! Fresh salmon is now in season here in California paired with asparagus, a perfect filling, marvelous!
Indeed, Deb! Thank you so much for popping in!
I’m looking forward to seeing your mushroom filling—I’d know I’d love that. And Angie’s suggestion sounds fabulous, too!
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I love to fill my buckwheat crepes with smoked salmon and herb Quark cheese..:-) o my..just writing that down makes my mouth water..these crepes look perfect, Viviane.
Sounds delicious, Angie!