Buckwheat Crepes | America's Test Kitchen
Brittany, France, is famous for buckwheat crepes filled with savory ingredients. Once you've mastered them, it's easy to swap in other whole-grain flours.
Keywords
- French
- Breakfast & Brunch
- Main Courses
Ingredients
- 1/2 teaspoon vegetable oil
- 3/4 cup (3⅜ ounces/96 grams) buckwheat flour
- 1/4 cup (1¼ ounces/35 grams) all-purpose flour
- 1/2 teaspoon table salt
- 2 cups milk
- 3 large eggs
- 4 tablespoons salted butter, melted and cooled
More Like This
Buckwheat Crepes with Ham, Egg, and Cheese (Galettes Complètes) | America's Test Kitchen
americastestkitchen.com
Whole-Wheat Crepes with Sautéed Cherry Tomatoes and Ricotta | America's Test Kitchen
americastestkitchen.com
Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus | America's Test Kitchen
americastestkitchen.com
Galette de ble noir (Buckwheat crepe) – notre cuisine
notrecuisine.co
French Buckwheat Crepes | Recipe Cart | Recipe Cart
getrecipecart.com
Recipe Breton buckwheat crepes - FRIJE
frije.com
Buckwheat Crepes
naturesfare.com
Buckwheat Crêpes | Recipe Cart | Recipe Cart
getrecipecart.com