These savory crepes are nutty, crispy, ready to be filled with any stuffing of your choice – I made mine with gruyere and parma ham; sausage, salmon, spinach or mushrooms will all be great. Super simple, quick to make, reasonably healthy, yet indulgent at the same time. This is one easy recipe for Valentine’s Day that will be sure to impress!
Note – Because pure buckwheat is gluten-free, it does tear easily for beginners. If you’re new to this, mixing it with some all purpose flour will make the batter a lot easier to handle, and will also mellow on the flavor a little. If binding with flour gluten is a problem, you can add egg as a binder. Whole egg and egg white will both work. Since I’m making single serve portions here, I simply scooped out some egg white from the whole egg that I was going to add to the galette as filling.
buckwheat flour:
nonstick crepe pan:
00:00 Introduction
00:21 Basic batter
00:40 Variation 1 – add AP Flour
00:55 Variation 2 – add egg
01:30 Soba noodles hack
01:46 Batter comparisons
02:23 Stuffing & folding
03:00 Tasting