Buckwheat Crepes

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.