Buckwheat crepes provide a thicker consistency and more pronounced flavor than wheat flour crepes, making them a lovely match for cured meats and savory cheeses.
- ½ cup (66 grams) buckwheat flour
- ⅓ cup (40 grams) all-purpose flour
- 1 teaspoon sugar
- 1 large egg
- ⅔ cup (175 grams) whole milk
- 1 tablespoon canola oil
FILLING, PER CREPE
- 2 pieces jambon sec de Corse, or a cured meat of preference
- 2 slices camembert
- 1 tablespoon grain mustard (plus additional for garnish if desired)
- ¼ cup baby arugula
- flaked salt to taste
- freshly ground black pepper to taste
- Add all ingredients except butter to a medium bowl and mix well with a whisk, about 30 seconds.
- Heat a small piece of butter over medium in a 10” crepe pan. Spoon one-quarter cup of crepe mixture onto pan, forming a large circle. Lift pan off heat and rotate quickly, using gravity to pull batter around to outer edges of pan. Cook for 45 seconds, then flip to cook for 30 more seconds. Set aside until ready to assemble.
- Assemble jambon sec, sliced camembert, and mustard in center of each crepe. Fold all four sides toward center to form a square. Top with arugula and a drizzle of olive oil. Garnish with more mustard (if desired), flaked salt, and ground pepper.