Buckwheat Crepes
Ingredients
- 330 gBuckwheat flour (sifted)
- 10 gGray sea salt (fine)
- 750 mlMineral water (room temperature)
- 1 pcEgg (whole)
- 40 gSalted butter (for cooking)
Method
Thin galettes with a nutty aroma, featuring a soft center and lacy, crispy edges. The batter results in a matte finish with the characteristic dark flecks of buckwheat.
- 1
In a large mixing bowl, pour the buckwheat flour and grey sea salt. Create a well in the center for the liquids.
- 2
Pour the mineral water gradually, starting from the center. Whisk vigorously to obtain a smooth, thick batter without any lumps.
- 3
Add the egg and whisk again to fully incorporate. Let the batter rest for at least 2 hours in the fridge so the buckwheat hydrates completely; it should coat the ladle without being too runny.
- 4
Heat a crepe pan. When very hot, grease with a knob of salted butter. Pour a ladle of batter, tilting the pan to spread evenly. When the edges lift and become crispy, flip the galette.
Frequently asked questions
How do you get this dish right?
- Resting the batter is non-negotiable to prevent the galette from breaking.
- If the first crepe fails, it's usually because the pan isn't hot enough.
- Use a cooking pad or paper towel soaked in butter to grease between each crepe.
How long does this dish keep?
Stack them and wrap with cling film directly on the surface once cooled. They keep for 48h in the refrigerator.
