Buckwheat crepes, or galettes as they’re known in Brittany, transform any meal into a special occasion. This crepe recipe is equally delightful sweet or savory, either filled with some nettle pesto or topped with a generous dollop of whipped Meyer lemon ricotta.
Made by a family-owned company and crafted from blue steel in the traditional French style, we’ve found the de Buyer pan turns out perfectly light, smooth crepes.
Buckwheat Buttermilk Crepes
Makes 18 to 20 crepes
1/2 cup buttermilk
1/2 cup milk
3 tablespoons butter, melted
2/3 cup all-purpose flour
1/3 cup buckwheat flour
1 teaspoon sea salt
In a medium bowl, whisk together the buttermilk and milk. Add the eggs, one at a time, whisking until incorporated. Stir in the melted butter and 1/3 cup water. In another medium bowl, mix together the flours and salt.
Make a well in the center of the flour mixture and pour the egg mixture in slowly while whisking constantly. Once all the flour is incorporated into the batter, whisk vigorously for 1 minute. Cover the bowl and refrigerate overnight.
Heat a crêpe pan over medium-high heat. Ladle about 1/3 cup of batter into the center of the pan, tilting so that it spreads evenly around the bottom. Lightly brown the crêpe for 1 to 2 minutes, release the edges with a spatula, and flip it over, cooking the other side for about a minute.
Adapted from Alice Waters’ My Pantry