| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons unsalted butter, plus more for the skillet
- 2/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- 1 3/4 cups whole milk
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 cup chopped fresh parsley (optional)
- Sweet Onion Crepe Filling, recipe follows
- Sauteed Spinach Crepe Filling, recipe follows
- Creamy Mushroom Crepe Filling, recipe follows
- Citrus Shrimp Crepe Filling, recipe follows
Instructions
- Melt 5 tablespoons butter in an 8-inch nonstick skillet. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside). Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
- Preheat the oven to 300 degrees. Heat the skillet over medium heat until a drop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a plate.
- Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
- Serve with assorted fillings.
- Heat 2 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces spinach and cook until just wilted, about 4 minutes. Season with salt and pepper.
- Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.
- Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 352 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 188 mg |
| Sodium | 397 mg |
Reviews
Great recipe! I was looking for a buckwheat crepes recipe and this one was perfect. I filled crepes with smoked salmon and capers, delicious!
I’m a French woman living in the US and even though I wasn’t fond of those galettes de sarrazin as a kid, as an adult I crave their taste… I just wanted an American recipe using ingredients readily available in the US. I’ve made this recipe countless times over the past 5 years or more, and it hits the spot. I usually cook the first side, flip it over and crack an egg in the middle, sometimes I add a few thin slices of ham, sprinkle with shredded gruyere/swiss type cheese, add fresh spinach, fold the sides so that only the egg shows (with some bits and pieces of other ingredients) and will flip it to cook the yolk if necessary (for those folks who are a bit more weary of runny eggs). Super yum. Serve with sour cream and tapatio depending on taste, and a green salad!