Are you ready to transport your kitchen to a charming Parisian crêperie? To master the art of the classic, savory French crepe that is so elegant, so versatile, and so unbelievably delicious, it will become your new go-to for a special brunch, a light lunch, or a stunning dinner party main? This incredible, from-scratch Buckwheat Crepe, or Galette Bretonne, is that perfect recipe. We’re talking a delicate, lacy, and impossibly thin crepe with a wonderful, nutty flavor, ready to be filled with all your favorite savory ingredients.
This isn’t just another recipe; it’s your definitive guide to mastering a beloved French classic. While perfect, paper-thin crepes may seem like the territory of a professional chef, we’ll show you the simple but crucial secrets to a flawless, foolproof batter and a perfect cooking technique that never fails.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Savory & Versatile French Classic
What makes an authentic Buckwheat Crepe so spectacularly delicious is its unique, nutty flavor and its wonderfully delicate, yet sturdy, texture. This recipe is a masterpiece of rustic, French cooking. The crepe itself is a simple, thin batter made from a blend of earthy buckwheat flour and regular all-purpose flour. The secret to its rich flavor is the addition of browned butter (beurre noisette) directly into the batter. The batter is then rested and cooked in a hot, nonstick skillet until lacy and golden brown, creating the perfect, versatile vessel for a world of delicious, savory fillings—from a simple sautéed spinach to a luxurious creamy mushroom or a delicate citrus shrimp.
| Metric | Time / Level |
| Total Time | 1 hour 45 minutes (includes 1-hour resting) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | About 1 dozen crepes |
The French Pantry: The Essential Ingredients
The beauty of this classic recipe is in its simplicity, which means the quality of your ingredients and the proper technique are absolutely paramount.
- The Crepe Batter (The Heart of the Galette!):
- Buckwheat Flour: This is the key to the authentic, nutty, and slightly earthy flavor of a classic savory French crepe. It’s important to note that buckwheat is not actually wheat, but a seed, making it naturally gluten-free.
- Melted Butter: This recipe uses a brilliant, professional trick! By melting the butter in your skillet first and then adding it to the batter, you are not only greasing your pan for the first crepe but also adding the deep, nutty flavor of browned butter to your batter, and helping to create a tender, non-stick crepe.
- The Fillings: The beauty of a savory crepe is its incredible versatility! This guide includes four classic, from-scratch fillings:
- Sweet Onion: Sweet, caramelized onions with a hint of thyme.
- Sautéed Spinach: A simple, classic, and healthy option.
- Creamy Mushroom: An earthy, decadent, and luxurious filling of wild mushrooms in a cream sauce.
- Citrus Shrimp: A bright and elegant filling of tender shrimp in a lemon-wine butter sauce.
The Crêperie Masterclass: The Secrets to a Perfect Crepe
Making a perfect, paper-thin crepe is a beautiful bit of kitchen science, and it’s surprisingly easy if you follow these three simple, non-negotiable rules.
- Rest Your Batter!: This is a crucial, professional baker’s secret! After you have blended your batter, you must let it rest at room temperature for at least one hour. This simple, patient step is the key that allows the flour to fully hydrate and the gluten to relax, which results in a much more tender and pliable crepe that is less likely to tear.
- A Hot, Nonstick Skillet: The secret to a crepe that doesn’t stick is a good-quality nonstick skillet and the perfect, medium-high heat. The classic test is to drop a tiny bit of water into your hot, dry pan—if it sizzles and evaporates immediately, your pan is ready.
- The Art of the Swirl: The number one secret to a paper-thin crepe is the swirl. Pour your batter into the center of the hot pan, and then immediately lift the pan from the heat and tilt and swirl it in a circular motion to spread the batter into a thin, even layer. Don’t be discouraged if your first crepe is a dud—it’s affectionately known as the “chef’s treat”!
Step-by-Step to the Best Buckwheat Crepes
This impressive dish is a joy to prepare.
Part 1: The Art of the Perfect, Rested Batter
First, in your 8-inch nonstick skillet, melt the 5 tablespoons of butter.
In a blender, combine the melted butter, the 2/3 cup of buckwheat flour, the 1/3 cup of all-purpose flour, the 1 3/4 cups of whole milk, the 3 large eggs, and the 1/2 teaspoon of salt. Process until the batter is completely smooth.
The Most Important Step! Let the batter rest at room temperature for at least 1 hour, or you can cover it and let it rest overnight in the refrigerator. Just before you are ready to cook, stir in the optional 1/4 cup of chopped fresh parsley.
Part 2: The Perfect Swirl and Cook
Step 1: Heat your nonstick skillet over a medium heat until a drop of water sizzles in it. Lightly butter the skillet for the first crepe.
Step 2: Add a scant 1/3 cup of your batter to the skillet and quickly lift, tilt, and swirl the pan to coat the bottom in a thin, even layer.
Step 3: Cook for about 2 minutes, until the crepe has set and is beginning to turn a beautiful golden brown around the edges.
Step 4: Use a rubber spatula to carefully lift the edge of the crepe, and then use your fingers or the spatula to quickly flip it over. Cook for about 30 more seconds.
Step 5: Transfer your finished crepe to a plate. Repeat this process with your remaining batter, adding more butter to the pan as needed and stacking the finished crepes on top of each other.
To serve, you can keep your stack of finished crepes warm in a 300°F oven. Simply fill them with one of the delicious fillings below, fold them into quarters, and enjoy!
Perfect Buckwheat Crepes (Easy & Authentic French Galettes!)
A classic recipe for savory French Buckwheat Crepes (Galettes de Sarrasin). The simple batter is made in a blender with a mix of buckwheat and all-purpose flours, milk, and eggs, and is rested for at least an hour to develop its flavor and texture. The thin crepes are cooked in a hot, buttered skillet until golden. The article suggests serving these versatile crepes with a variety of optional savory fillings, providing recipes for sweet onions, sautéed spinach, creamy mushrooms, and citrus shrimp.
Ingredients
- 5 tablespoons unsalted butter, melted, plus more for the skillet
- 2/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- 1 3/4 cups whole milk
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 cup chopped fresh parsley (optional)
Instructions
- In an 8-inch nonstick skillet, melt 5 tablespoons of butter.
- In a blender, combine the melted butter, both flours, the milk, eggs, and salt. Process until the batter is smooth. Let the batter rest at room temperature for at least 1 hour, or overnight in the refrigerator.
- Stir in the chopped parsley, if desired, just before cooking.
- Heat the same 8-inch nonstick skillet over medium heat until a drop of water sizzles. Lightly butter the skillet.
- Pour a scant 1/3 cup of batter into the pan and quickly swirl to coat the bottom.
- Cook for about 2 minutes, until the crepe is set and the edges are browned. Carefully flip the crepe and cook for about 30 more seconds.
- Transfer the cooked crepe to a plate. Repeat with the remaining batter, buttering the skillet as needed and stacking the finished crepes.
- Serve warm with your choice of assorted savory fillings.
Notes
- This recipe provides a base for savory crepes and includes four different optional filling recipes: Sweet Onion, Sautéed Spinach, Creamy Mushroom, and Citrus Shrimp.
- Letting the batter rest for at least an hour is a crucial step that allows the flour to fully hydrate, resulting in a more tender crepe.
- A nonstick skillet is highly recommended for cooking the crepes to prevent them from sticking.
- The finished crepes can be stacked and kept warm in a low oven before serving.
The Ultimate Savory Fillings
- Sweet Onion: In a large skillet, heat 2 tablespoons of butter over a medium-low heat. Add 2 sliced onions and 2 thyme sprigs, season with salt and pepper, and cook for about 20 minutes, until the onions are soft and lightly browned.
- Sautéed Spinach: In a large skillet, heat 2 tablespoons of olive oil over a medium-high heat. Add 12 ounces of spinach and cook for about 4 minutes, until it has just wilted. Season with salt and pepper.
- Creamy Mushroom: In a large skillet, heat 3 tablespoons of butter over a medium-high heat. Add 1 pound of chopped wild mushrooms and 2 thyme sprigs. Sauté for about 10 minutes, until the mushrooms are golden. Season with salt and pepper, add 2/3 cup of heavy cream, and toss to warm through.
- Citrus Shrimp: In a large skillet, sauté 1 1/4 pounds of peeled and halved shrimp in 2 tablespoons of butter with 1 strip of lemon zest and 2 tarragon sprigs. Season with salt and pepper and cook for 3 to 4 minutes, until the shrimp turn pink. Add a squeeze of lemon juice and 1/2 cup of white wine and simmer for 1 minute. Remove the pan from the heat and stir in 4 tablespoons of cold, chopped butter and some fresh parsley.
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Storage and Make-Ahead Tips
Crepes are the ultimate make-ahead meal!
- Make-Ahead: You can prepare the batter up to 24 hours in advance and store it in the refrigerator. You can also cook all your crepes up to 3 days in advance.
- Storage: To store your cooked crepes, let them cool completely and then stack them with a small piece of parchment paper or wax paper between each one to prevent them from sticking. Store them in a large, resealable bag in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Frequently Asked questions (FAQs)
Q1: Why did my first crepe stick to the pan and tear?
This is a very common problem! It is almost always because your pan was not hot enough when you added the batter. Be sure to let your pan preheat properly until a drop of water sizzles and evaporates instantly.
Q2: Can I make these completely gluten-free?
Yes, absolutely! For a classic, 100% gluten-free Galette Bretonne, you can simply substitute the 1/3 cup of all-purpose flour with an equal amount of buckwheat flour (for a total of 1 cup of buckwheat flour).
Q3: Can I make these with a different kind of filling?
Of course! The beauty of a savory crepe is its versatility. The most classic and beloved filling of all is a simple “complète,” which is a slice of ham, a sprinkle of Gruyère cheese, and a single, sunny-side-up egg cooked right in the center.
Q4: Can I make these in a regular skillet if I don’t have a special crepe pan?
Yes! A classic, 8- to 10-inch, high-quality nonstick skillet is the perfect and ideal pan for making beautiful crepes at home.
Q5: Can I make the batter without a blender?
You can, but a blender is the highly recommended, foolproof secret to a perfectly smooth, lump-free batter in seconds. If you are making it by hand, be sure to whisk your wet ingredients together first, and then to gradually sift and whisk in your dry ingredients to avoid lumps.