Buckwheat Crepes aka Galettes

We've been enjoying these as a way of eating whatever is available for harvest that night. Tonight I made a filling of fresh asparagus, lamb's quarters, arugula, potato & onion and sprinkled some Mozarella cheese on the crepe as it was frying. It's a super quick fairly nutritious supper! There is some specific equipment involved: a griddle is awesome but a plain old frying pan will work; a long cake/icing spatula is pretty good for folding the crepe but if you have a heat resistant silicone spatula that will work too! Oh and I don't have time to rest the batter overnight so I throw in an extra egg and whick together just before serving.


2 cups whole milk
1 tablespoon sugar
1/4 teaspoon sea salt
3 tablespoons butter, melted
1/2 cup buckwheat flour
3/4 cup all-purpose flour
3 large eggs (or 4 if you won't be resting the batter for a long while)


In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)

Pour a 1/4- 1/3 cup onto the pan, lift and roll the pan to spread the batter thinly & evenly. Allow to cook til the top is no longer visibly wet. Spoon your topping into the center. Carefully scraping the spatula under the crepe, fold the crepe in half, then into a quarter. Slide off the pan and onto a plate. Make another one :)

Some toppings ideas:
traditionally, ham & mozarella or tomato & mozarella are good simple savory crepes. Also Nutella or some lemon juice and some white sugar are traditional sweet crepes. But really, the sky is the limit, use what you've got. The kids (& Jim's) current favorite is cherry jam.