T ate his filled with turkey and cheese. S had hers drizzled with honey (in honor of the recent feast day of St. Brigid who, according to legend kept bees...and cows). The grown-ups had caramelized onions, chicken, black olives, goat cheese and a sweet onion mustard (I was quite tickled with myself about my use-up-random-leftovers filling invention! score!).
I wanted a Brittany-style savory crepe but subbed spelt and wheat flours for buckwheat cuz I have those on hand instead. The website it came from is called easyfrenchfood.
- 1 cup buckwheat flour
- 1/4 cup all-purpose flour
- 3/4 cup milk
- 3/4 cup water
- 2 eggs
- 1 tablespoon oil
- 1/4 teaspoon salt
- butter to cook the crepes
You may need to add more milk at this point. You want the batter to be pourable, but not too liquid.
To cook, heat a non-stick skillet or crepe pan on medium heat until hot. Using a paper towel coat the bottom of the pan with a bit of butter. Pour in a scant 1/4 cup of batter (for about 9 inch crepes) and tilt and turn the pan to spread the batter evenly. Once the top of the crepe is just cooked, use a spatula to gently turn it and cook for 15 more seconds. You may have to adjust your heat to get the crepes just right - they should be lightly browned on both sides.
As you cook each crepe, stack and wrap them in a clean tea towel. This will keep them warm. Or you can rewarm them by wrapping in aluminum foil and warming in the oven.
Makes about 10 crepes.