I am spending a few days in the South of France and the landscape around us is eerily similar to Lebanon’s. Everywhere you turn there are hills covered in greenery and then there is the seascape far away. One thing that surprised me is to find buckwheat crêpe offered in many cafés’ menus, even though it is listed as crêpe bretonne (from Brittany); it is such a versatile food, can be stuffed with just about anything, is super nutritious, in short, ideal for the short-order cook!
A recipe gleaned from this site.
Makes 12 crêpes:
- 500 g. of buckwheat flour (1 pound and 1/4 cup or 3 cups +1/4 cup)
- 2 large eggs
- 1 tbsp of oil
- 4 cups of water
- salt, to taste
- Mix all the ingredients adding water gradually at the end until you get a smooth and thin batter (the thinner the batter the better the crêpes).
- Set the batter aside to rest for one hour in a covered bowl.
- Heat a greased skillet (about 12 inches in diameter if possible); if air bubbles show up, the skillet is too hot, therefore reduce the heat; flip the crêpe halfway through and cook on the other side for a couple of minutes; fill with a topping of your choice (cheese, egg, ham, mushroom, shrimps, herbs, etc)