Buckwheat crepes

Roll with jam and cream, fold with egg + cheese + ham, make into crepes Suzette; buckwheat makes the best crepes

Crepe in pan; folded into quarters; crepes served with mandarins and rhubarb in orange sauce with brown butter

This recipe was originally published in Tartine All Day and is slightly updated here. Check the Recipe Index for buckwheat crepes with rhubarb in orange sauce and brown butter, make into classic crepes Suzette, or make in classic Breton style with thinly sliced ham, cheese, and a fried egg on top.

RECIPE

Yields enough batter for 8 crepes in a 10-inch pan

Crepes

• 100g / 3/4 C buckwheat flour

• 2 eggs, large

• 240ml / 1 cup whole milk or any kind of milk

• 1 Tbsp olive oil

• 1/2 tsp salt

In a blender, combine all the ingredients and blend until very smooth. Place in the refrigerator to chill for at least 2 hours. The crêpe batter will keep, covered, in the refrigerator for up to 5 days.

When you are ready to make crêpes, whisk the batter which will have separated a bit (this is normal) and thin it with a little water if needed. It should be the thickness of heavy cream–I whisk in an additional 60ml / 1/4 C water to thin after it’s been in the fridge for 2 hours.

Heat a crêpe pan or a cast iron skillet over medium-high heat and swirl a teaspoon of olive oil around the pan (a pastry brush helps). Ladle in about 4 Tbsp of batter, tilting the pan in a circular motion to spread evenly. Cook for about 1 minute, or until the underside of the crêpe is lightly browned and the edges begin to pull away and look dry. Flip, then cook the second side for about 30 seconds. Transfer to a plate, fold into quarters, and let cool.

Cooked crêpes can be cooled then stacked between parchment and stored, tightly sealed, in the refrigerator for several days and re-heated in the microwave or covered in foil in a 300º oven until warm.