Savory crêpes, also known as galettes de sarrasin, are the heartier cousin of the sweet crêpe. Thin, nutty, and perfectly crisp at the edges, they’re a French classic that turns simple ingredients into a complete meal. Fill them with cheese, ham, eggs, mushrooms, salmon, or whatever you have on hand, and you’ve got comfort food that feels both rustic and elegant. The batter comes together in minutes, and once the pan is hot, you’re only a few flips away from a warm, savory crêpe ready to serve.
Ingredients :
400 g buckwheat flour
100 g wheat flour
1 pinch of salt
1 liter milk (to add gradually, as needed)
1 egg yolk
50 g melted butter
- Toppings of your choice (cheese, egg, ham, mushrooms, salmon, sauces… )
- In a large bowl, mix together the buckwheat flour, wheat flour, and salt.
- Slowly add the milk, whisking as you go. (Don’t rush it, unless you enjoy chasing lumps.) Add just enough milk until the batter is smooth and pourable.
- Stir in the egg yolk and melted butter, then give it all one last good mix. The batter should be silky, not heavy.
- Heat a frying pan over medium to high heat. Brush it lightly with butter if you want extra crisp edges. Pour in a ladle of batter, swirl it around, and let it cook.
- Watch the color : the top will darken slightly, and tiny bubbles may appear. That’s your cue to flip.
- Once flipped, you can add the toppings of your choice (cheese, egg, ham, mushrooms, salmon, sauces… you name it). Let everything melt together before folding the crêpe into deliciousness.
- Repeat until you’ve got a stack of savory buckwheat crêpes, ready to serve hot.
Bon appétit !
Leave a Reply