Last night we finally arrived and settled into our stunning country home in Tremel, France (close to Brittany). The weather is full of perfect uncertainty. Sunny with a chill in the air followed by pouring rain. A heavenly refuge from the 90 degree LA weather. Upon waking, our first outing was, of course, to the Farmers’ Maret. Filled with delectable goods, we loaded up on bio (organic) produce and condiments while finishing with delightful buckwheat crepes—filled with nutella, of course. Heaven. Here is a tradition buckwheat crepe recipe.
1 3/4 cups sprouted buckwheat flour
1/2 teaspoon mineral dense sea salt
2 cups raw milk or raw almond milk at room temperature, plus more if needed
3 large eggs, room temperature
2 1/2 ounces (5 tablespoons) raw unsalted butter, or ghee melted, plus more for skillet
STEP 1 | Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
STEP 2 | Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 | tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
STEP 3 | Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.