Savory Buckwheat Crêpes {Quick, easy and delicious! Not just for Mardi Gras}

Savory Crêpes

Savory Crêpes

We celebrated Fat Tuesday this week. In the UK we used to call it Pancake Day or Shrove Tuesday. In France, my husband knew it as Mardi Gras. Now that we live in Tampa we call it Fat Tuesday. And it stands to reason that being married to a Frenchman means we celebrated our own Mardi Gras the French way, with a savory crêpes made from buckwheat flour (of course, we also had the sweet crêpe version for desert). The savory filling-of-choice is one from his childhood: merguez sausage (spicy lamb), reflecting the Moroccan influence on French cuisine, egg, raw spinach and a sprinkling of Gruyère cheese on top. We paired our crêpes with French unfiltered vintage apple cider from the Normandy region. To my surprise, I picked up this bottle (and two more) from our local Whole Foods Market. As we had more than enough batter left over from Fat Tuesday we have celebrated Fat Wednesday too! The way I see it, any day is a good day to enjoy these wonderful savory crêpes!

  • Difficulty: Easy
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Ingredients for the crêpes (make it to 2 to 24 hours ahead of time):
Makes 8 crêpes
⅔ cup buckwheat flour
⅔ cup all-purpose flour
¼ tsp salt
2 eggs
½ cup low-fat milk
1 cup water + extra as needed
2 tbsp of ghee melted + extra as needed to grease the pans (you can use butter but read my notes below)

Ingredients for fillings:
8 eggs
½ lb Gruyère cheese grated
8 merguez sausage links (I find them at Whole Foods Market) or you can use think chorizo sausages
2 cups of raw tender spinach leaves

Instructions:
In a large bowl, whisk together the flours and salt
Make a well in the center and add the eggs, milk, and 1 cup of water
Whisk everything together from the inside out, gradually pulling in the dry ingredients from the sides until smooth
Cover and refrigerate for at least 2 hours and up to 24 hours, covered with plastic wrap
Just before making the crêpes, place a plate over a warm bowl of water (to keep crêpes warm as you make them)
When you are ready to make the crêpes, whisk in the 2 tbsp of melted ghee
Now whisk in ½ cup cold water or enough so that the batter has the consistency of heavy cream
Heat a 12-inch non-stick frying pan over medium-high heat
Remove from the heat and ladle approximately ⅓ cup of the batter in the center
Quickly tilt the pan back and forth to distribute the batter into a thin, even layer
Return to the heat and cook undisturbed until lightly browned at the edges and bottom, about 1 to 2 minutes
Flip the crêpe over with a spatula and cook for 1 more minute
Transfer to the serving plate which is kept over warm water and repeat until batter is finished
Fry the eggs (as many as you are going to serve)
Place one crêpe per plate
Top the center of each crêpe with a handful of spinach leaves, an egg, merguez and top with a sprinkling of Gruyère cheese

Notes:
This recipe was adapted from Daniel Boulud.
Serve with cider, preferably French!
I use ghee instead of butter as ghee/clarified butter doesn’t have the protein solids that can burn, yet it still leaves food with a buttery flavor.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

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