CRêPES SALéES OR GALETTES DE SARRASIN (BUCKWHEAT CRêPES)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3/4 cup Buckwheat Flour
  • 1/4 cup AP Flour
  • 1/2 tsp Salt
  • 3 Large Eggs
  • 1 cup plus 2 TB Whole milk
  • 3 TB Unsalted butter, Melted
  • Olive or Canola oil for crepe pan

Directions

  • Combine all liquid ingredients in a blender with salt and blend thoroughly.
  • In a small bowl, whisk both the flours together
  • Add flours 2 TB at a time and pulse before each addition until all flour is added, then blend for 1 minute until smooth.
  • Place batter in a bowl, cover with plastic wrap and chill for 1 1/2 hours.
  • Heat a 7in skillet or crepe pan and brush lightly with oil.
  • Pour ~ 3 -4 TB of batter into the heated pan while tilting to spread the batter over the bottom of the pan.
  • Crepe is done when edges turn light brown.
  • Turn out onto paper towel & cool.

Notes

Traditional savory crêpes are great for fillings containing beef, lamb, or cheven

Categories: Breakfast  Crepe 

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