The buckwheat crepe, is not a crepe if we are being technical. After spending some time in Brittany in France, I learned that a savoury buckwheat crepe is not a crepe, but a galette. But I won’t tell if you won’t. This simple recipe is perfect for sweet or savoury fillings, so let your imagination soar. Oh the combo’s I have seen...I should really write a book!!!
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- 1/4 Cup buckwheat groats
- 2 eggs
- 1 Cup milk
- 1/4 Cup plain yoghurt
- 1 Cup Flour-Plain plain flour BUY
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 1 tbsp raw sugar
- Pinch Pink Salt Flakes Pink salt flakes BUY
Place buckwheat into TM bowl and mill 1 min/speed 10.
Add remaining ingredients and blend 1 min/speed 7.
Allow batter to rest while you preheat a frypan on a medium heat (Induction 6).
Just before cooking, dollop a little butter into pan and allow to melt. Pour each crepe into hot pan and cook a few minutes each side.
Serve with toppings of choice.