Savory Buckwheat Crepes

I know it sounds strange but similar to scent, food can bring me back to happy moments in my past. I smell tarte tatin and I am immediately transported to a small village restaurant in the coastal town of  Port Grimaud (near St Tropez) where we shared the dessert as a birthday treat for my mother many years ago.

Similar experiences occur with moules frites, baguettes with pate and may other foods. Buckwheat crepes remind me of the Breton Coast. I can still remember queuing for these dark, rustic “galettes” at a small van on my french exchange and burning my mouth on the melting cheese! Isn’t it funny how powerful memory can be?

One day last week, I really wanted something slightly different for lunch, something I had not tried in years. I bought some buckwheat flour a while back but haven’t had the opportunity to give it a go. I thought it was about time to try it. These crepes are delicous with a range of fillings, some of which Ive listed below.

Buckwheat Crepes

Savory Buckwheat Crepes

Serves 6-8 depending on size of crepe

  • 50g plain white flour
  • 25g  wholemeal flour
  • 25g buckwheat flour
  • Pinch of salt and pepper
  • 1 egg
  • 300ml water

Filling Ideas:

  • A hard french cheese, grated and bayonne ham
  • Wilted leek and bacon
  • Goats cheese, honey and thyme
  • Brie and apple
  • The options are endless….
  1. In a bowl, stir together the flours with the salt and pepper.
  2. Make a well in the centre and break in the egg. Using a whisk, beat the egg and then gradually bring flour in from the sides.
  3. Once it begins to get thick, start adding the water slowly. Mixing this way should prevent lumps.
  4. Once all the water is incorporated, you should have a thin batter. Allow to rest in the fridge for at least 20 mins.
  5. When ready to cook, heat a frying pan over a medium heat. Add a small wedge of butter and swirl around the pan to coat.
  6. Stir the batter well. Add about a quarter of a cup of the batter to the pan, approx 60-80mls. Do not add too much as you want silky smooth crepes.
  7. Cook for 2 minutes then flip over and cook on the other side.
  8. Lastly add you filling to half the crepe, especially if you are using cheese. Fold over and serve with a good green salad.

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