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Buckwheat Crepes

Buckwheat crêpes are surprisingly simple to make and have a unique nutty flavor. Here they’re stuffed with cheese, ham, apples and grainy mustard, but let your imagination be your guide. Try spinach, mushrooms and goat cheese; smoked salmon, dill and crème fraiche; or pears with chocolate-hazelnut spread.
Author Nicki Sizemore

Ingredients

Crêpes:

  • 1 cup milk
  • 3 large eggs
  • ½ teaspoon fine sea salt
  • 1 teaspoon honey or sugar
  • 1 tablespoon butter , melted and cooled slightly, plus more for cooking
  • 1 cup (4 ounces) buckwheat flour

Fillings:

  • Whole grain or Dijon mustard
  • Shredded cheese (gruyere, Comté, cheddar… whatever you like)
  • Good quality sliced ham
  • Very thin apple slices (I prefer a crisp-sweet variety, such as Honeycrisp or Fuji)
  • Topping: mixed greens lightly dressed with lemon juice and extra virgin olive oil

Instructions

  1. Combine the milk, eggs, salt, honey and 1 tablespoon butter. Whisk until smooth. Add the buckwheat flour and whisk until well combined. Do Ahead: The batter can be covered and refrigerated for up to 1 day. Whisk well before proceeding.
  2. Place a small teaspoon or so of butter or oil in a 12-inch nonstick pan over medium heat. Once hot, use a paper towel to rub the butter all over the bottom of the pan to lightly coat. Add a scant 1/3 cup of the batter (I use a measuring cup for this) and swirl the pan, lifting and tilting it in a circle, to evenly coat the bottom. Let cook until golden brown in spots on the bottom and edges, about 1-3 minutes (your first crêpe might take a little longer if your pan isn’t hot enough—let her cook until she’s ready, those golden spots equal flavor). Using a spatula, loosen the edges of the crêpe, then use your fingers to flip it over. Cook until golden in spots on the other side, about 30-60 seconds longer. Slide the crêpe onto a plate. Repeat with the rest of the batter, whisking the batter and rubbing the pan with a bit more butter/oil between batches. Stack the crêpes as they’re cooked. Do Ahead: The crêpes can be made up to 1 day in advance. Let cool then store in a large ziptop bag in the refrigerator.
  3. Preheat the oven to 375˚F. Line the crêpes on a work surface. Spread a thin layer of whole grain or Dijon mustard on half of each crêpe. Top with shredded cheese, a slice or two of ham, and a few thin slices of apple. Fold the crêpes in half and place them on a parchment-lined baking sheet. Bake 8-10 minutes, or until the cheese is melted. Transfer to plates and garnish with the greens.