Crêpes Salées Or Galettes De Sarrasin (buckwheat Crêpes)


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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.


Questions, Comments & Reviews


Buckwheat is awesome. I'm totally making these this weekend even though I have NO idea what to fill them with at the moment. Maybe pork & MANGOS!

Thank you for the crepe recipes, I love crepes only problem, I can't decide which ones I like best, sweet or savory.

Actually, in Bretagne (Brittany) where the galettes de Sarasin are from, they're used for salt fillings. Regular crepes are used for sweet fillings ;)


More Great Recipes: Breakfast | Crepe
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11273 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls