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Buckwheat Crepes from Brittany | gluten-free | savoury crepes

In 2010, I was just finishing up culinary school at Le Cordon Bleu Paris and it was my birthday. What would I ask for? 
Well, crepes of course! 
But not the sweet ones with nutella and banana- the savory ones. Making these brought back memories of living in Montparnasse and walking that little street full of crepe houses and Japanese restaurants. I looked it up- its called Rue du Montparnasse. Don’t miss it if you go to Paris.   
Unlike their sweet counterparts, these savory crepes are served with ham, cheese, and eggs- sunny side up or scrambled. Buckwheat flour is traditionally used, a gluten-free flour that turns a dark colored when cooked. That’s why these are called “crêpes de blé noir” or crepes of black flour. 
Buckwheat is super nutritious for you, so I hope you make these a part of your morning routine. Not just for health benefits but for pleasure too. The French don’t eat anything without pleasure!
If you want to read the health benefits of buckwheat, read my post “The Gluten-Free Grain you’re Not Eating”

Thank you for this original recipe from Pardon Your French blog. 

Buckwheat crepes from Brittany

Makes 12 crepes


  • 2 cups Buckwheat flour (250g)
  • 1 egg
  • 1 pinch of salt
  • water (about a cup)


1. Sift together flour and salt. place in mixing bowl and create well in the center.

2. Break an egg and mix with spoon.

3. Now, use a whisk and slowly add water until becomes smooth batter and has consistency of heavy cream.

4. Heat a 12-inch nonstick pan on medium heat. drop a little butter to coat the pan. don’t brown the butter, add ⅓ cup of the batter and swirl to cover the bottom. When bubbles form on the edges of crepes end underside is dry, flip. Cook 30 seconds on the second side.

Cook an egg and ham after finishing the crepes. Serve egg and ham in folded crepe. Serve with side salad if desired. 
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