On July 14th, the French celebrate Bastille day. It is a big day in the history of France. Like the 4th of July in the USA, people stay home and celebrate with great food and fireworks. Typically when people think of France, they think of Paris and Crêpes. The most common Crêpe recipe for American is filled with Nutella and some kind of fruit, such as bananas or strawberries; yet that’s not the only kind of crêpe available. Buckwheat crêpes are known to be used as a savory meal while stuffed with many decadent combinations. These crêpes are, what I think, the best crêpes around. Why? Because they can wrap up almost anything you love. The savory buckwheat crêpe itself can be considered healthier than the sweet crêpe. In this day and age, anything that is healthy is a major plus, which is why we chose to share the buckwheat crêpe with you. It is gluten free and has very little fat in it.
Hey, make a crepe bar and have your guests fill them with what ever they please. No one will have to feel left out by not eating a yummy dish while everyone around them shares the “oooohs” and “aaaahs”. Below, we will show you the recipe for the basic buckwheat crêpe. This will not include filling but here’s an idea. You know how we love our ham and cheese sandwiches, right? Well crack an egg and cook it on the crêpe. Top that will ham and cheese. If your in the mood, add a leek mixture with cheese. One idea that we love is filling a crepe with Kale and Raisins(and yes it’s a recipe from Giada). This concoction is usually served on top of a socca, but it is just as good on the buckwheat crêpe.
You may be wondering what that image is on the top of the page. The picture was taken at a neighborhood yard sale. Our good friends/neighbors asked us if we would like to pursuit our long time dream of having a crêpe stand. Since it was a morning event, we made sweet crêpes. The customers had the option of toppings like nutella, strawberries, lemon and/or powdered sugar. With the crêpe stand being a success, we can’t wait until next year to broaden our selection.
- 1lb. Buckwheat Flour
- 1 1/2 tablespoon Coarse Salt
- 2 large egg, room temperature
- 2 cups water, plus more if needed
In a large bowl, mix together the flour and salt. Make a well in the center of the mixture and add the eggs. Slowly whisk together the mixture. Once well combined, add the water. Refrigerate for an hour.
Heat an 8 or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and air pockets are being created, about 1 minute. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve warm.
Bon Appétit et Joyeuses fête de la Bastille,
D and S