Entrées

Savory Buckwheat Crepe

Tomor­row, Feb­ru­ary 2nd, is the French hol­i­day of “Chan­deleur,” when the French tra­di­tion­al­ly eat crepes to cel­e­brate. In France, the savory crepes are made of dark buck­wheat flour, where­as the sweet crepes are made of white all-pur­pose flour. Most Amer­i­cans are famil­iar with the white crepes, but less so with the buck­wheat crepes, so I want­ed to share a recipe for a savory buck­wheat crepe. Hap­py Chan­deleur!

savory buckwheat crepe

What you need

Con­trary to what you may think, you real­ly do not need a spe­cial crepe pan to make crepes. Any non-stick skil­let works great.

I found Buck­wheat flour at my local gro­cery store. If you have a hard time find­ing it, you can also buy it online. This is the flour I used:

buckwheat flour

Recipe

Recipe in French here. I am mak­ing “La Com­plète” savory crepe. The fill­ing is ham or turkey, cheese, and 1 egg. It is a full meal, hence the name “com­plete”.

Print Recipe
Savory Buck­wheat Crepe
savory buckwheat crepe
Course Main Dish
Prep Time 10 min­utes
Cook Time 5 min­utes
Pas­sive Time 1 hour
Serv­ings
crepes
Ingre­di­ents
For the dough
For the fill­ing
Course Main Dish
Prep Time 10 min­utes
Cook Time 5 min­utes
Pas­sive Time 1 hour
Serv­ings
crepes
Ingre­di­ents
For the dough
For the fill­ing
savory buckwheat crepe
Instruc­tions
  1. First, pre­pare the dough. In a big mix­ing bowl, mix the flour and the salt. Add the water pro­gres­sive­ly (in 2 or 3 sep­a­rate times), while whisk­ing the entire time. The result should be a uni­form slight­ly thick mix­ture. Add 1 egg, and whisk again. Cov­er with plas­tic wrap and place in the fridge for 1 hour.
    buckwheat crepe dough
  2. Place a skil­let on your stove. Melt a lit­tle bit of but­ter on the skil­let on high heat. The but­ter will pre­vent the crepe from stick­ing to the pan. Each time you make a new crepe, add but­ter to the skil­let so the crepe won’t stick. Once the but­ter melt­ed and the skil­let is hot, pour some of the crepe dough on the skil­let so as to cov­er the pan. See pic­ture.
    buckwheat crepe in skillet
  3. When the dough starts chang­ing col­or and is no longer liq­uid, flip the crepe over using a spat­u­la. Top the crepe with but­ter, shred­ded cheese, ham or turkey, and 1 egg. See pic­ture.
    savory buckwheat complete
  4. When the egg starts to cook, flip each side of the crepe so as to make a square or rec­tan­gle, leav­ing an open­ing for the egg yolk. See pic­ture. Sea­son gen­er­ous­ly with salt and pep­per. Enjoy warm.
    savory buckwheat crepe
Share this Recipe

In France, we typ­i­cal­ly drink cider with crepes.

Bon Appétit!

French Mom

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Recipe Name
Savory Buck­wheat Crepe
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4 thoughts on “Savory Buckwheat Crepe

  1. Free from gluten, the buck­wheat which orig­i­nates in Chi­na but is now pro­duced in large quan­ti­ties in the US and France, can with this recipe bring you a lot of good and enter­tain­ment in those fes­tives days

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