Buckwheat Crepes

My favorite way to enjoy these crepes is simply with maple syrup,  but if you’re interested in going the savory route, a classic is gruyere cheese and ham (brought to us from Brittany, France.)  My egg to flour and milk ratio is quite high, which gives them a nice spongy texture. I don’t add sugar to the mixture since I prefer them savory until sweetened…

Buckwheat Crepes

Butter (for the pan)
2 eggs
1/2 cup milk
2 T buckwheat

Heat butter in pan.  Whisk eggs, milk, flour and salt. Cook and enjoy! 

Makes about 5 quite thin crepes (8 inch diameter).

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