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.

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/perfect-buckwheat-crepes/