Crêpes Bretonnes

Crêpes Bretonnes are delicate, gluten-free French pancakes made with buckwheat flour, offering a savory and nutty flavor. Perfectly paired with fillings like cheese, ham, or mushrooms, they make for an exquisite breakfast.

Ingredients

• buckwheat flour - 100 grams
• water - 250 milliliters
• large eggs - 2
• salt - 1/2 teaspoon
• butter - 20 grams (for cooking)
• cheese (e.g., Gruyère or Emmental) - 100 grams (optional filling)
• cooked ham - 100 grams (optional filling)
• fresh herbs (e.g., chives or parsley) - for garnish (optional)

Steps

1. In a mixing bowl, whisk together the buckwheat flour, water, eggs, and salt until the batter is smooth and well combined. Let it rest for 15 minutes.
2. Heat a non-stick skillet over medium heat and melt a small amount of butter to coat the pan.
3. Pour a ladleful of the batter into the skillet, tilting the pan to spread the batter evenly into a thin layer.
4. Cook for about 2-3 minutes until the edges start to lift and the bottom is lightly golden.
5. Flip the crêpe and cook for an additional 1-2 minutes on the other side.
6. Remove the crêpe from the skillet and keep it warm while you repeat the process with the remaining batter.
7. Fill each crêpe with cheese and ham if desired, folding them in half or rolling them up.
8. Serve warm, garnished with fresh herbs if using.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 34 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Water: 0.25 L

Health Benefits

• Buckwheat is a good source of fiber, which aids digestion.
• High in protein compared to traditional wheat flour, making it more nutritious.

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