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R E C I P E S
Buckwheat Crepes with Jambon
Sec de Corse, Camembert, Arugula,
and Grain Mustard
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.
Makes about 6 10" crepes
CREPES:
½ cup (66 grams) buckwheat flour
¹⁄
³
cup (40 grams) all-purpose flour
1 teaspoon sugar
½ teaspoon salt
1 large egg
²⁄
³
cup (175 grams) whole milk
1 tablespoon canola oil
butter
Add all ingredients 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.
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
Salt to taste
Freshly ground pepper to taste
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.
