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Savory Buckwheat Crepes With Guyere

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“from "saveur" - http://www.saveur.com/article/Recipes/Savory-Buckwheat-Crepes-with-Gruyere - batter needs to be refrigerated overnight”
READY IN:
30mins
SERVES:
8
YIELD:
8 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs and 1 1⁄2 cups water in a large mixing bowl.
  2. Sift together flours, salt, and pepper and add to egg mixture. Cover with plastic wrap and refrigerate overnight.
  3. To cook, heat a large nonstick pan over medium-high heat. When pan is very hot, remove from heat and pour 1⁄4 cup batter into the center. Tilt pan to distribute batter and return to heat. Cook crêpe until lightly browned, about 2 minutes, then flip with a spatula and cook for 1 more minute. Transfer to a plate and keep warm in a low oven while making remaining crêpes.
  4. Return 1 cooked crêpe to pan, sprinkle 1⁄4 cup of the cheese in the middle, and fold to make a square. Cook until cheese melts, about 30 seconds. Repeat for remaining crêpes. Serve immediately, seam side down, with a pat of butter.

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