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
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at culturecheesemag.com.
Cooking tools:
- Crepe pan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Ladle
- Spatula
- Stove
- Cutting board
- Chef's knife
- Plate
- Serving platter
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Buckwheat Crepes Recipe
recipeland.com
Buckwheat Crepes, Two Ways
thetarttart.com
Savory Buckwheat Crêpes
thedailymeal.com
Buckwheat Crepes
bloomcooking.com
Buckwheat Crêpes - galettes de sarrasin
epicuriantime.com
Gluten-free Crepes from Buckwheat Flour
prepareyourplates.com
Buckwheat Crepes with Smokey Chickpeas & Firekraut
goodnudefood.co.uk
Buckwheat Crêpes | Recipe Cart
getrecipecart.com