Best Authentic French Buckwheat Crepes

It’s French day in the test kitchen. Get excited, people. Our recipe is gluten-free! Commonly known in French as “crêpes de blé noir” or “crêpes de sarrasin” (blé noir and sarrasin both translating to buckwheat). Buckwheat crepes are the quintessence of classical Brittany cuisine. When traveling to this glorious North-Western French region, it would be a sin to miss a “creperie” to enjoy one (or two, or three…) buckwheat crepes.

These crepes are distinct from the “crêpes de froment”—wheat flour crepes—typically enjoyed with sweet toppings.

The most recognized preparation is the “crêpe complete,” which includes ham, gruyere cheese, and an egg cooked in various styles.

Another preparation popular in Brittany from the city of Rennes is the galette-saucisse, in which a grilled sausage is wrapped in a crepe and eaten with one’s hands (yes, like a hot dog). Mushrooms, andouille sausage, and caramelized onions are also trendy toppings.

Cooking notes:

• In some variations of this recipe, add a portion of wheat flour to ensure some gluten and make the crepe more forgiving. To do so, swap out one-third of the total amount of flour (about 1½cups) with all-purpose flour. This method is not as authentic, but this ratio will give you a batter that will be easier to manipulate and a more pliable finished product. It will provide a buckwheat flavor that is still dominant.
• Traditional crepes are made on a specialty pan with a roselle tool. Obviously, this is not the kind of equipment everyone has in their kitchen. An excellent nonstick pan and a rubber spatula will work well. Crepes are easily peeled off the pan with a spatula and softly placed upside down on the pan.
• If preparing a stack of crepes to be enjoyed later, make a plate covered with a clean dishcloth. Once a crepe is finished, peel it off the pan and place it on the plate. Preferably fold the crepe in half so it is easier to grab later. Cover it with a cloth. Pile the crepes on the plate, and ensure the cloth is always wrapped around the plate tightly so the steam is kept inside. This method will ensure your crepes are evenly cooked and very tender.

Traditional French Buckwheat Crepes (Galettes)

Ingredients (for 10 galettes)

4 ½ cups Panhandle Specialty Grains Dark Buckwheat Flour

1 ½ tsp Salt

4 whole eggs

4 cups water

2 Tbsp Agave Nectar

2 cups Avocado Oil (for cooking)

Directions:

• Combine the buckwheat flour and the salt in a large gallon-sized bowl.
• Add the eggs, 2 cups water, and all the agave. Mix slowly with a whisk. Continue to add the remaining water slowly, mixing the batter between additions until all the water is added.
• Cover and chill for at least 3 hours or overnight.
• After 3 hours, mix the batter well. The final consistency should be thin but able to coat a pan without being thick.
• Take a nonstick pan and oil it well with 2-3 tsp avocado oil. Let the pan heat uniformly over medium heat.
• Pour ½ cup of batter and swirl the pan swiftly to make a thin layer.
• Let it cook for about 1 minute. Turn gently. Cook an additional minute until lightly browned. The galette should be ready. Repeat.