More Great Recipes: Breakfast | Crepe

Crêpes Salées Or Galettes De Sarrasin (buckwheat Crêpes)


User Avatar
Member since 2007

Serves | Prep Time | Cook 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


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


Notes

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 ;)

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11109 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart