Savory Buckwheat Crepes
Serving Size, Ingredients and Equipment:
Crepes made with buchwheat flour are more savory and hearty. Even if you combine them with sweet ingredients, they can still taste great and keep your crepe from tasting like pure, fluffy sugar.
For 15 crepes or 3 people:
- 90 g white flour
- 200 g buckwheat flour
- 50 g butter
- additional butter for the pan
- 1 teaspoon of salt
- 500 ml milk
- 1 egg
Suggested fillings:
- grated swiss / emmentaler cheese
- freshly sliced mushrooms
- creme fraiche / heavy creem
- thinly sliced ham
- sliced shallots
For 15 crepes or 3 people:
- 90 g white flour
- 200 g buckwheat flour
- 50 g butter
- additional butter for the pan
- 1 teaspoon of salt
- 500 ml milk
- 1 egg
Suggested fillings:
- grated swiss / emmentaler cheese
- freshly sliced mushrooms
- creme fraiche / heavy creem
- thinly sliced ham
- sliced shallots
Cooking Instructions and Methods:
Mix both the flours, the milk, egg and salt into a dough.
The dough should have the consistency of a thick fluid. If the dough is too dry, add a bit of sparkling water (or tap water).
Heat a heavy iron pan or crepe pan to medium heat. Add a pat of butter and let it cover the entire base of the pan (or use a brush).
In a circular motion, pour a half-ladel of dough into the pan and let it bake for about 2 minutes, covering the floor of the pan evenly in a thin layer. After about 40 seconds it should be possible to slide the crepe around by shaking the pan.
Use a spatula to flip the crepe and bake it for a couple of minutes on the other side. As this is happening, add your incredients to one quarter or one half of the cooked side of the crepe. Before removing from the pan, fold the crepe in half, of if you prefer, in quarters.
Repeat the process for each crepe. Before cooking the next crepe, you may need to whipe any excess pieces of dough out the pan to prevent burning.
Serve with some apple cider.
The dough should have the consistency of a thick fluid. If the dough is too dry, add a bit of sparkling water (or tap water).
Heat a heavy iron pan or crepe pan to medium heat. Add a pat of butter and let it cover the entire base of the pan (or use a brush).
In a circular motion, pour a half-ladel of dough into the pan and let it bake for about 2 minutes, covering the floor of the pan evenly in a thin layer. After about 40 seconds it should be possible to slide the crepe around by shaking the pan.
Use a spatula to flip the crepe and bake it for a couple of minutes on the other side. As this is happening, add your incredients to one quarter or one half of the cooked side of the crepe. Before removing from the pan, fold the crepe in half, of if you prefer, in quarters.
Repeat the process for each crepe. Before cooking the next crepe, you may need to whipe any excess pieces of dough out the pan to prevent burning.
Serve with some apple cider.
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