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