Savory Buckwheat Crêpes with Gruyère

Name: Savory Buckwheat Crêpes with Gruyère
Total time: PT0D0H0M
Yield: makes 8
Ingredients: 3 eggs; 3 ⁄ 4 cup white buckwheat flour; 1 ⁄ 4 cup pure buckwheat flour; 1 ⁄ 4 tsp. salt; 1 ⁄ 4 tsp. finely ground black pepper; 1 ⁄ 2 lb. gruyere, grated

Serves
makes 8

These savory crepes—a specialty of Breton cooking—are enhanced by the addition of rich gruyere.

Ingredients

3 eggs
³⁄₄ cup white buckwheat flour
¹⁄₄ cup pure buckwheat flour
¹⁄₄ tsp. salt
¹⁄₄ tsp. finely ground black pepper
¹⁄₂ lb. gruyere, grated

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Instructions

Step 1

Beat eggs and 1 1⁄2 cups water in a large mixing bowl.

Step 2

Sift together flours, salt, and pepper and add to egg mixture. Cover with plastic wrap and refrigerate overnight.

Step 3

To cook, heat a large nonstick pan over medium-high heat. When pan is very hot, remove from heat and pour 1⁄4 cup batter into the center. Tilt pan to distribute batter and return to heat. Cook crêpe until lightly browned, about 2 minutes, then flip with a spatula and cook for 1 more minute. Transfer to a plate and keep warm in a low oven while making remaining crêpes.

Step 4

Return 1 cooked crêpe to pan, sprinkle 1⁄4 cup of the cheese in the middle, and fold to make a square. Cook until cheese melts, about 30 seconds. Repeat for remaining crêpes. Serve immediately, seam side down, with a pat of butter.