Crêpes Salées Or Galettes De Sarrasin (buckwheat Crêpes)
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
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.
Pairs Well With
Traditional savory crêpes are great for fillings containing beef, lamb, or cheven