Buckwheat Crepes

Buckwheat crepes are a classic of French cuisine, particularly from the Brittany region, but let’s see how we can give them an Italian touch!

Ingredients

• 250 g of buckwheat flour
• 2 eggs
• 500 ml of milk
• 1 pinch of salt
• Butter as needed for cooking

Preparation

1. In a large bowl, sift the buckwheat flour and add the salt.
2. Make a well in the center of the flour and crack the eggs into it.
3. Start mixing from the center, incorporating the eggs with a bit of flour and gradually pour in the milk while stirring to avoid lumps. Continue until you have a smooth, homogeneous batter.
4. Cover the batter with cling film and let it rest for at least 1 hour in the refrigerator.
5. Heat a non-stick pan and add a piece of butter.
6. Pour a ladleful of batter into the hot pan, spreading it evenly.
7. Cook the crepe for about 2 minutes on one side, then flip it and cook for another 1-2 minutes on the other side until it is nicely golden brown.
8. Repeat the process with the rest of the batter, adding butter as necessary.

You can serve the buckwheat crepes in different variations: for an Italian touch, you might fill them with ham and melting cheese, or with sautéed mushrooms and smoked scamorza. If you wish to maintain a flavor more faithful to the original, you can stuff them with just butter and a pinch of salt for a simple version or go for typical ingredients like goat cheese and smoked salmon.

Curiosity

In Brittany, these crepes are known as galettes and are often made in larger versions, consumed as a real main meal with a variety of savory fillings. In Italy, we could consider them similar to our own crespelle, but the buckwheat flour gives a rustic flavor and a particular texture.