Buckwheat Crepes

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Recipe Reviews

Delicious, versatile crêpes….tender, not too eggy with a pretty golden yellow colour.

I used light buckwheat flour, so though it added some flavour to the crêpe, it wasn’t too pronounced. I made them the night before I needed them; they separated easily the next day, even without wax/parchment paper between them and they were just as good reheated as they were freshly made. The recipe did make 12 – 8” crêpes (~1/4 cup/50ml batter each).

I served them for breakfast as Ms Shulman remembered eating them in Paris – with a cooked egg on top.

I've included links to southerncooker's review of this recipe from another of Martha's books as well as the recipe in the NYT.

(edited 23rd September 2012) (0) comment (0) useful  

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