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Batter for Savory Crêpes
Pâte à Crêpes de Sarrasin
A Recipe From: Brittany
Buckwheat crepes are called "galettes" in Brittany and filled with savory ingredients.

Skill Level: Average
Serves: 8

Mix and sift the flours and a pinch of salt together in a bowl. Slowly whisk in the milk and the water to make a smooth batter. Then whisk in the eggs until the ingredients are well combined and the batter is smooth. Let stand for 1 or 2 hours. Heat a frying pan over medium-high heat and brush it lightly with some butter. Whisk the batter before pouring a ladle of it in the frying pan, tipping and rotating the pan to spread the batter somewhat evenly. Cook the crêpe about one and a half minute, then flip it over and cook the other side for 30 seconds. Repeat with the remaining batter. Serve the crêpes as you go, or keep warm in a very low oven (covered with a towel), or in a plate set on top of saucepan with simmering water (covered with another plate).

This recipe will make 8-10 crêpes, depending on the size of the pan.

Recipe Contributed By
Joie de Vivre

Recipe Category: Other

1 cup of buckwheat flour
1/4 cup unbleached all purpose-flour
Sea salt
3/4 cup milk
1 1/2 cup water
3 eggs, beaten
1 Tbsp melted butter

Wine Pairings

wine Hard cider

Items Available For This Recipe