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Crêpes Salées Or Galettes De Sarrasin (buckwheat Crêpes)

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Member since 2007

Serves | Prep Time | Cook Time


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

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 ;)

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