Buckwheat Crêpes
Everyone knows about sweet crêpes (page 645), but visitors to France quickly become addicted to these—the classic snack food of Brittany—especially the ham-and-cheese variation. Traditionally, the batter sits for an hour before starting to cook. As long as you plan ahead a bit, that shouldn’t be a problem. But in a pinch you can skip the resting period—it doesn’t make too much difference—and overall these are easy to make and great as savory starters or a light lunch or supper.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the first 4 ingredients in a bowl with 1 cup water; whisk until smooth and let sit for at least an hour if time allows.
Step 2
Heat an 8- or 10-inch nonstick skillet over high heat for about 2 minutes. Add a teaspoon or two of butter or a thin layer of oil, then pour most of it out (you can use it for the next crêpe), leaving just a trace behind.
Step 3
Pour in 1/4 cup of the batter and swirl it around so that it coats the bottom of the pan completely; pour the excess back into the remaining batter. Adjust the heat so that the batter dries on top before it burns on the bottom; it will be ready to turn in 1 to 2 minutes. Turn and cook the second side for about 30 seconds. Repeat with the remaining batter, adding more oil to the pan if necessary (it will not always be). Stack the crêpes as they finish, then fill as desired and serve.
Ham and Cheese Crêpes
Step 4
Make a layer of thinly sliced ham and cheese—Gruyère or Emmental is best—in the center of each crêpe; fold the bottom edge a third of the way toward the center. Fold the sides in and then the bottom over, to make kind of an envelope. You can serve as is, but it’s better to lightly brown the folded crêpes in melted butter just before serving.
Fried Egg Crêpes
Step 5
You will add the egg as you make the crêpes. Cook the first side as in step 3, then turn and break an egg into the center of the crêpe. Quickly fold in the sides and bottom to make kind of an envelope, cover, and cook just until the yolk is set, about 2 minutes. Season to taste with salt and pepper and serve immediately.
Smoked Fish and Crème Fraîche Crêpes
Step 6
Spread a thin layer of crème fraîche on each crêpe and line the smoked fish in the center of the crêpe. Fold in the sides and bottom, garnish with chopped fresh chives, and serve.
