Buckwheat Crêpes (Galettes Bretonnes)

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a similar tangy flavor at a lower cost.

buckwheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is often cheaper.

Place the all-purpose flour in a bowl and add the buckwheat flour to it.

Add the salt and black pepper, and whisk until well blended.

Make a well in the center of the bowl and add the eggs. Whisk the eggs until they're well blended.

Gradually whisk in the flour, working from the center of the bowl outward to avoid lumps.

Add a little bit of milk and whisk it in, then add more milk gradually until all is incorporated, ensuring a smooth batter.

Add the melted butter and whisk it in, using a brush to get as much as possible into the batter.

Cover the bowl and let the batter rest for 30 minutes to thicken slightly.

Heat a crepe pan over medium-high heat without adding more butter.

Stir the batter well before pouring to ensure the buckwheat is mixed in.

Pour a little batter into the pan and tilt it to cover the entire surface, avoiding too much batter to keep the crepe thin.

Cook the crepe until the edges are dry and slightly curled up, about 1 to 2 minutes.

Flip the crepe and cook for another 15 to 20 seconds until golden dots appear on the other side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens