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…
Butter (for the pan)
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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