Buckwheat CrepesMay 22nd, 2015
These savory buckwheat crêpes are true to traditional Brittany style, and make for a great midweek meal. Prepare the batter in advance and cook them up quickly, as needed. We love a vegetarian take with bright spring flavors and tangy goat’s cheese, but they’re also great with classic ham, egg, and cheese.
Yield: 15 crepes
Active Time: 25 minutes
Total Time: 3 hours
Goat’s Cheese Salad Filling
Thinly sliced fennel
Avocado, sprinkled with lemon juice
Fresh goat’s cheese
Whisk the flour and sea salt together in a bowl. Slowly pour the water into the bowl, whisking as you pout, to make a smooth and thick batter. Whisk egg into the batter. Cover and place in refrigerator for a minimum of 2 hours.
When ready to make crepes, grease a non-stick pan with a paper towel soaked in ghee. Pour 1/3 cup of batter into the pan and quickly rotate and swirl the pan to evenly distribute the thin batter into a large circle that fills the bottom of the pan. When the edges of the crepe begin to turn up from the pan, quickly flip and rotate to cook until slightly golden brown. Remove from pan and repeat process until all the batter is used.
To serve, in the center of the crepe, place mixed greens, sliced fennel, avocado, goat’s cheese, lemon zest, a drizzle of honey, and the gomasio, as desired. Extra crêpes can be saved in the refrigerator for use throughout the week.
Photo credit: Paul Delmont