Buckwheat Crepes with Jambon Sec de Corse, Camembert, Arugula, and Grain Mustard | culture: the word
Buckwheat crepes provide a thicker consistency and more pronounced flavor than wheat flour crepes, making them a lovely match for cured meats and savory
Ingredients
- ½ cup (66 grams) buckwheat flour
- ⅓ cup (40 grams) all-purpose flour
- 1 teaspoon sugar
- 1 large egg
- ⅔ cup (175 grams) whole milk
- 1 tablespoon canola oil
- butter
- 2 pieces jambon sec de Corse, (or a cured meat of preference)
- 2 slices camembert
- 1 tablespoon grain mustard ((plus additional for garnish if desired))
- ¼ cup baby arugula
- flaked salt to taste
- freshly ground black pepper to taste
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