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Buckwheat Crêpes

Buckwheat crêpes are a type of savory crêpe from Upper Brittany made with buckwheat flour. They are locally known as "galettes de blé noir" or "galettes de sarrasin" and are traditionally eaten on Fridays. Nowadays, these are cooked at home, served in crêperies, and can be a typical takeaway dish. In all cases, they are served stuffed with fillings like ham, egg, cheese, sausage, etc.

Source and licence

"Buckwheat Crêpes" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Buckwheat_Cr%C3%AApes, revision 4535127), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Buckwheat_Cr%C3%AApes&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4535127

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Whisk together the flour and salt in a mixing bowl.
  2. Whisk in the egg and half the water to make a batter.
  3. Cover the batter with a cloth, and let it rest for 1 hour at room temperature.
  4. Gradually whisk in the remaining water as needed to get the correct consistency. It needs to be thin enough to flow and coat the pan, but not so watery that the pancake will not bind during cooking. You may not need to add all the water.
  5. Prepare your desired fillings in advance. Anything that requires more than 1 minute to cook (e.g. onions, mushrooms, meat, etc.) should be pre-cooked.
  6. Heat a large flat skillet (about 30 cm in diameter) over medium heat.
  7. When the pan is hot, grease it with a dab of butter (start with about a tablespoon), and spread so it melts and coats the pan. The batter may set quickly, so you may need to adjust the volume of butter used for the first few pancakes.
  8. Ladle enough batter into the pan so that you get a large pancake no more than 3 mm thick after spreading it out.
  9. Let the pancake cook until it is dry on the top surface and lightly golden on the bottom. Use a spatula to flip it to the other side.
  10. If you will not be filling the pancake immediately, cook until golden on the other side, then remove and set aside (see notes). If you will be filling the pancake, arrange the ingredients in the center, leaving several centimeters/inches bare all around the filling. Once cooked on the bottom, fold four edges of the pancake into the center to enclose the filling and make a square. Remove and serve hot.
  11. Continue cooking until the rest of the batter is used up.