Buckwheat crepes – Galettes de Sarrasin

Ingredients for 1 servings:

• 250 g buckwheat flour
• 25 g wheat flour
• 2 eggs
• 40 g butter, melted
• Salt
• ½ liter of water, cold
• 2 tsp oil
• e.g. ham, grated Gruyère, mushrooms, etc.

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 20 minutes

Mix together the flour, eggs, melted butter, salt, and cold water. Then let the batter rest for several hours, ideally until the next day. Before preparing, grease a cast-iron crêpe pan thoroughly with oil. Heat the pan over high heat. Pour in a little batter and spread it into a thin crepe using a crepe spreader. When it begins to brown, flip the crepe with a crêpe spatula. Then top with other ingredients of your choice, such as ham, grated Gruyère, or mushrooms. Fold up the edges of the crepe and serve the crepe hot. This recipe comes from the packaging of my French enameled cast-iron crepe pan. It works really well for me when the pan is preheated and kept piping hot and greased throughout.