Buckwheat crêpes are one of those things I love to eat, but, for some reason, rarely make myself.
That turned out to be an easy thing to fix! You can prep the very simple batter the night before and whip up some crêpes and impress your family come morning.
These are perfection however you prefer them – savory or sweet, or both.
And we are en route to La Rochelle as you read this, so bon appetit and enjoy!
(adapted from David Lebovitz)
- 2 cups skim milk
- 1 tablespoon raw sugar
- 1/4 teaspoon kosher salt
- 1/2 cup buckwheat flour
- 3/4 cup AP flour
- 3 large eggs
- 3 tablespoons butter, melted (for pan + crepes)
- (and any accompaniments)
1. Whisk together all of the ingredients, minus the butter, into a smooth batter. Refrigerate overnight. Tip: whisk the batter together again the next day, as the flour will sink to the bottom. You can also add a little bit more milk to it as you go along, if it has thickened up.
2. Let batter come to room temperature. Heat up some butter in a non-stick or crepe pan – I like to brush a little bit of the remaining butter onto the pan as I go along.
3. Lift the pan and pour a ladle (about 1/4 cup full) of batter in the middle of the pan and swirl it around. Remember the rule of the first pancake, the first crepe is the hardest, then they get easier as you go along!
5. Serve warm with your choice of accompaniments. If making a galette complète, flip the crepe, then add a slice of ham, cheese and an egg on top. Fold down the edges to keep egg inside. Forming the perfect little “envelope” will probably also take some practice!