Buckwheat Crêpes, or (Galette)
This recipe is influenced by two great chef/cooks, David Lebovitz and Joanne Harris-The French Kitchen I’ve altered the batter to serve two and also side stepped the lengthly resting time to speed things up for my breakky.
Time: 30 mins (makes about 6 large crêpes)
1 & 1/2 cups buckwheat flour
1/3 cup of plain flour
Few tbsp of sugar,
a generous pinch of salt,
2 whole eggs
1 cup of milk, + more if necessary,
25g of softened butter,
To serve: icing sugar & lemon cheeks, jam or sautéed ham, leek and gruyere cheese are all traditional accompaniments.
You’ll also need a large non stick fry pan (or crêpe pan.) A whisk, mixing bowl, measuring cup, ladle and a spatula. Some paper towel or greaseproof paper would also be handy.
Combine the buckwheat flour, sugar and salt in the mixing bowl.
Add the plain flour, softened butter, the milk and whisk together,
Crack in the two eggs and whisk again. If the batter is too thick, add a little more milk until the mixture is smooth. Leave to rest for 5 mins whilst you prepare the pan.
Heat the frying pan over a high heat and drizzle with a little vegetable oil. (David Lebovitz suggests wiping the excess out with a bit of paper towel, I used the greaseproof paper.) Using the ladle, pour in a large spoonful of batter and swirl the pan to coat. As soon as little bubbles begin to form, lift with the spatula and cook the other side. I also like to fold these into triangles to serve, repeat for other Crêpes.
Finally I’ve served mine with sifted icing sugar and lemon cheeks, sometimes simple really is the best!