PrintBuckwheat Crêpes
Wandering Chopsticks has a great post on buckwheat crêpes that starts off with a trip to a friend of a friend's favorite Parisian crêperie—the directions going something like "In the Latin Quarter by the Saint Michel metro, past the Easy Internet, look for the Tunisian bakery but don't go inside the bakery, there's a window on the outside corner where they make crepes. But you don't want the old guy, or the really young guy, but the third guy."—and ends with a short video demonstration of how to make some without a griddle or crêpe pan.
I myself prefer sweetened wheat flour crêpes (crêpes sucrées) to those made of buckwheat (the savoury crêpes salées, or galettes), but will never turn a good crêpe of any kind down. What fillings go into your favorite crêpe? [via Tastespotting]
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4 Comments:
sweet: nutella. savory: ham and cheese. although, my favorite crepe ever was filled with caramel ice cream and had caramel sauce on top. this was at a creperie someplace near montmartre way back in my yout'.
french tart at 1:39PM on 05/10/07
Chesnut paste and nutella for a crazy sweet crepe. Any type of pungent cheese and asparagus for a savory crepe.
Saveur has a lovely article about buckwheat crepes and after making a bunch for a weekend brunch, I vouch for the recipe. If you add a bit of sugar to a portion of the batter, they make for an excellent crepe for sweet fillings too.
http://www.saveur.com/food/new-recipes/crpes-de-bl-noir--50987.html
rockchick at 1:44PM on 05/10/07
One of my fav's is from a local place that makes them with scallop mousse, shrimp, and smoked salmon in lobster cream. Served with sauteed swiss chard...oh man. Kinda drooling just thinking about it.
I...I don't think I've ever had a sweet crepe. Don't hurt me.
corycm at 1:45PM on 05/10/07
My favorite are these Scallop Crepes.
Kevin at 11:41AM on 05/11/07