buckwheat crêpes 2 ways

Brittany, France, is the traditional home of buckwheat crepes. The thin pancakes make good use of the texture of gluten-free flour. The slightly nutty flavor of the buckwheat plays well with both sweet and savory fillings and especially well with the salty butter of the region. The real “trick” of making crepes is getting the right heat on the pan. When you ladle in the batter and swirl it around, you want to hear a gentle sizzle but not have so much heat that it browns the pancakes. Luckily, this recipe makes about 20 small crepes or 10 pan-size crepes, so you’ll have time to practice (which makes perfect). Additionally, the finished pancakes freeze very well and so are good contenders for pulling from the freezer as a pinch hitter when you need a fast dinner. Finally, a couple of notes: Don’t be put off by the amount of butter in the recipe; it keeps these from sticking to the pan. This batter is considerably thinner than pancake batter; that’s what allows for the easy spread as you swirl the pan. Have your ingredients at room temperature.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, combine the flour, 1 cup [250 ml] of water, the milk, eggs, butter, and salt and whisk until free of lumps. Or blend with an immersion blender until smooth.

Step 2

Heat an 8 inch [20 cm] frying pan (or two if you are up for it) over medium heat. Ladle about 1/4 cup [60 g] of batter into the center of the frying pan, lift the pan, and swirl it to spread the batter evenly over the surface. Return the pan to the heat and allow the crepe to cook through, 2 to 3 minutes.

Step 3

When the top of the crepe looks dry, use a small spatula or butter knife to lift the edge of the crepe and flip it over (you can also skip the flip, allowing it to get fully dry, but you’ll be more likely to get some browning on the pan side of the crepe).

Step 4

Allow the crepe to finish cooking, about 30 seconds, and then slide it from the pan onto a rack or tray to cool.

Step 5

To fill the crepes, either place the filling on one side of the crepe and flip it in half to serve (like a diner omelet), schmear the filling all over and fold the crepe into quarters, place the filling on one edge and roll the crepe like a tube, or place the filling in the center and fold up the edges of the crepe to make an open-faced square. I like to fill the crepes and then either place them in a baking dish and warm them in the oven before serving or pan fry the folded crepes to create golden brown crunchy edges.

Step 6

Fill the crepe with Ratatouille (page 57) and top with a handful of grated Gruyère or other melty cheese. Transfer to the oven to melt the cheese and then serve.

Step 7

Fill the crepe with a hefty spoonful of goat cheese and fold up the crepe. Transfer to an oven to warm or pan fry. Shave a few Brussels sprouts (3 to 4 per person) thinly and dress with a glug of olive oil, a pinch of salt, and a grind of black pepper. To serve, top the crepe with the Brussels sprouts and spoon some Hazelnut Rig (page 47) over the top.