The Secret to Making Gluten-Free French Crepes

You don’t have to travel thousands of miles to enjoy the flavors of France. Thanks to the new cookbook, Tasting Paris by Clotilde Dusoulier, you can eat like a Parisian from the comfort of your own home.

This buckwheat crepe recipe, which is a gluten-free version of the classic French street-food staple, is a great place to start. Just a few simple ingredients—buckwheat flour, salt, butter, and eggs—come together to form the crispy griddle cakes.

Fill them with whatever ingredients you like: grated cheese, cooked ham, eggs, cooked mushrooms, baby spinach, sliced tomatoes, tomato sauce, and sliced goat cheese are delicious options. If you’re a crepe newbie, Dusoulier suggests the complète, which is composed of ham, egg, and cheese.

When it comes to cooking the crepes, there are two variables to contend with: the consistency of the batter and the heat of the stove. “If the batter sizzles and dances wildly around the skillet when you pour it in, the pan is too hot,” explains Dusoulier. “If the crêpes are thick and take a long time to cook, thin the batter with a little water and try again.” Your efforts will be rewarded with a light, savory crepe that’s as healthy as it is delicious. Bon appetit!