Want to please everyone around the table? Look no further than these French buckwheat crêpes! They are easy to make and everyone can fill theirs with whatever their heart desires.

This is a dish that Maxime has had NUMEROUS times with his family and friends, either at home or at restaurants when visiting family in Bretagne, where crêpes originated.

The ham and cheese (Emmental) version is a classic beloved by many. You can also explore the seafood options by having sardines and cheese!

To give you some ideas, the last time we made these crêpes we came up with two fillings (in the photo above):
– on the left: prosciutto and sunny side egg (fried separately)
– on the right: tomatoes, sautéed zucchinis, feta cheese, and pine nuts

Crêpes de blé noir • Classic French buckwheat crêpes

Course: MainCuisine: FrenchDifficulty: Easy

Makes

4

crêpes

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 1 1/4 cup 1 1/4 buckwheat flour (200 g)

• 1 1/3 cup 1 1/3 water (33 cl)

• 1/3 cup 1/3 milk (8 cl)

• 1 1 egg

• 1 tsp 1 salt

• 1 tsp 1 oil

Directions

• Mix in a stand mixer (or whisk) the flour and water. Then add the rest of the ingredients in order.
• Let the batter rest in the fridge for 30 minutes.
• In a hot pan (ideally a crêpe pan), melt 1/4 tbsp of butter and make sure that it covers all of it. Once the butter has melted (but hasn’t turned brown), reduce to medium-high heat.
• Fill a soup ladle of batter and pour it in the center of the pan. Grab the handle and tilt the pan for the batter to spread evenly (or use a crêpe spreader if you have one).
• Cook for 3 minutes or until the edges are slightly brown, whichever comes first.
• Flip, add your filling in the center of the crêpe, and cook for another 2 minutes.
• Fold the edges in and serve immediately.

Did you make this recipe?

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