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!
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:
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”.
In France, we typically drink cider with crepes.