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!
In a bowl, whisk together the buckwheat flour and salt. Form a well in the center and whisk the egg in with part of the flour.
Add two-and-a-half cups cold water gradually, whisking until batter is smooth (it will be fairly thin). Cover and refrigerate for at least three hours or overnight. Whisk again before using.
In a large skillet over medium heat, melt a half teaspoon butter. Spread across the bottom with a wadded-up paper towel to absorb the excess fat (watch your fingers). Keep the paper towel by the stove.
Ladle one-third cup batter into the skillet and swirl to form a thin, even layer. Cook over medium heat until the edges of the crêpe are set, two to three minutes.
Try gently slipping a spatula underneath. If you can easily, loosen the crêpe from the pan, but don’t flip it. If the crêpe is still sticking to the pan, do not force it. Give it another one or two minutes and try again.
Once you are able to loosen the crêpe, add your toppings on one half and cook a few more minutes, until crêpe is golden underneath and the toppings are cooked as needed. Fold the free side of the crêpe over the filling, press gently, and slide onto a plate.
Republished from Tasting Paris. Copyright © 2018 by Clotilde Dusoulier. Photographs copyright © 2018 by Nicole Franzen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. For more French inspo, check out this healthy, French breakfast and the best places to stay in Paris.
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