Buckwheat crepes from HomeBaking: The Artful Mix of Flour and Traditions from Around the World by Jeffrey Alford and Naomi Duguid

  • buckwheat flour
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation

  • mjes on September 24, 2019

    NOTE: There are two separate recipes offered: (1) Basic buckwheat crepes and (2) Modern crepes (also buckwheat). There is then a suggested egg topping that applies to either crepe recipe.

  • mjes on September 24, 2019

    Yes, I took a class in August on galettes taught by a native of Brittany. I learned two important things (1) why it is easier to use a crepe maker than a crepe pan ... think ease of maintaining a consistent temperature and (2) why one should learn to make galettes from someone who was making them at the age of 4 ... think of learning the the ratio of flour to water by how the batter runs off your fingers rather than measurements. So, yes, I scratched my head at the description of the desired consistency of the batter. And given the variation in the hydration of rye flour, an accurate description of the batter is essential - measurements may or may not be accurate. But if one is familiar with crepes & galettes, this is an adequate recipe for galettes. And galettes ought to be in everyone's repertoire for a fillable bread. I am curious that a previous review refers to bitterness. I wonder if she accidentally used bitter (tartary) buckwheat rather than common buckwheat.

  • zorra on July 15, 2014

    Concrete not crêpes! Proportion of flour to liquid is way off, so far I won't even note all I had to add to make the batter usable & not bitter. Should have chosen a Chocolate & Zucchini or Tanis recipe, but I wanted to "eat my books", especially this unused tome.

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