Buckwheat crepes (galettes)

Buckwheat crepes, very common in France, are a nice alternative to a white flour crepe. Here's my version.

Buckwheat Crepes

Equipment: Spatula, a good non-stick pan (non-stick optional, can use additional butter), large mixing bowl, whisk, measuring cups and spoons

Ingredients:

• 1 cup buckwheat flour
• 1/4 cup whole wheat flour
• 2 large eggs
• 3/4 cup water
• 1/2 cup whole milk
• 1/4 cup buttermilk
• 1 Tbsp. melted butter
• 1 additional Tbsp. butter if using a not-non-stick pan

Directions:

• Combine dry ingredients in large bowl
• Add milk, buttermilk and 1/2 cup of the water
• Add in eggs, one at a time, whisk to incorporate
• Add melted butter and whisk until smooth, should be the consistency of pancake batter without lumps, if it's too thick, add more of the water.
• Place in fridge for at least an hour before using.
• Check consistency (should be runny enough to swirl), add a bit more water if needed.
• Heat pan on medium until a drop of water dropped on surface instantly steams and evaporates.
• If not using a non-stick, drop a small drop of butter in pan and swirl.
• Using a 1/4 cup measuring cup, drop a cup of batter in pan and immediately pick it up and swirl it around to form a thin coat on bottom of pan.
• When small bubbles have formed and the edges begin to curl up, flip it over and place fillings on it, then fold into burrito shape or square, let cook a few more moments and remove onto plate.

These are so good. This morning we indulged with a filling of homemade mozzarella and sauteed pears, then topped them with some cinnamon whipped cream. Also packed them for school lunches filled with spinach and fontina cheese.

XO, Debbie