I should start this off by admitting that I’m not a “crêpe person”. You know who you are, crêpe people. Crêpes were your favorite street food in France, and you’re already a little annoyed with me for calling a buckwheat crêpe a crêpe at all, because everyone knows that in France, buckwheat crêpes are called galettes. (I myself, despite David Lebovitz‘s best efforts to educate me, did not know until after I had already made these.)
So, I’m sorry in advance, devoted crêpe people. I didn’t even really set out to make these crêpes very purposefully. Instead, they were the result of having too much of several ingredients–eggs, milk, and a lot of herbs.
We’ve had a really wet spring, followed by a week of intense heat. The herbs in my garden have decided that this weather is analogous to the end of summer, shooting up quickly only to start flowering and going to seed. For me, it means that it’s so hot out that the only cooking (you know, with heat) that I will do is on a grill, between the hours of 9 and 10 PM (strategically planned to be as late (read: cool) as possible while still taking advantage of remaining light and lack of mosquitoes).
But it has finally, blessedly, cooled off. And I am left with an excess of herbs needing to be cut and used as well as milk and eggs, because clearly I haven’t been baking during that one hour timeframe when I allowed myself to use the grill. These crêpes were the solution. Savory crêpes are versatile for breakfast, brunch, lunch, or, if you’re me, even dinner. The herbs and buckwheat are flavorful enough that they don’t need much more than a smear of crème fraiche to elevate them to greatness.
The best part about infusing the crêpes themselves with the herbs, though, is that you’ll intuitively know what toppings/fillings go best with each herb. The dill crêpes seemed distinctly Scandinavian, like a buckwheat blini, almost—I wished I had smoked salmon to put on top. The rosemary version, though, was calling out for a sprinkle of fine-grain sea salt and a squeeze of lemon to brighten it up. I only used thyme, rosemary, and dill here; I’m sure you’ll find similar complements for whichever herbs you include in your crêpes.
Herbed buckwheat crêpes
This is one of the few times I use a non-stick skillet. Unlike the crêpe people of the world undoubtedly possess, I don’t have a dedicated crêpe pan, and I’ve never had success making crêpes in anything other than non-stick cookware.
You will need
1 1/3 cups milk
3 large eggs
1/2 teaspoon kosher salt
2/3 cup buckwheat flour
1/2 cup all purpose flour
3 tablespoons melted butter (plus more for greasing the skillet)
Chopped green herbs of your choice (I used thyme, rosemary, and dill)
Crème fraiche for filling/topping
- Whisk all wet ingredients together. Add the flours, whisking until lumps are gone (or at least small; I don’t stress over a few small lumps). If you have time, let the batter rest for awhile in the refrigerator. If you don’t, it will still work.
Heat a non-stick skillet over medium-high heat, and rub the bottom with a little more butter (generally, you should only have to butter the skillet before the very first crêpe). When the pan is hot, pour in about 1/3 cup of the batter. Swirl the skillet immediately to spread the batter out thinly. After the bottom has set but the exposed side of the crêpe is still liquid-y (1-2 minutes) sprinkle your herb of choice onto the crêpe. Continue to cook, flipping when the opposite side is done. The second side generally is much quicker to cook than the first side.
As you cook, stack the crêpes on top of one another (the heat keeps them tender and flexible). Serve with crème fraiche or other toppings of your choice.