Mardi Gras et Crêpes de Sarrasin – Fat Tuesday and Buckwheat Pancakes

 

crepe_sar_1.jpg

 

Is it just me or is this the craziest week ever? Today we have Mardi Gras and Super Tuesday, followed by Ash Wednesday and on Thursday, we have Tết (Lunar New Year). Really, who planned this?

Well, at least we have crêpes. I’ve made savory crêpes before but today I made a version using buckwheat. These thin pancakes are also called galettes de sarrasin. According to Anne Willan, the term galette is used more widely in French speaking eastern Brittany, while crêpe is often heard in the Breton-speaking west, where a galette is regarded as being thicker. At crêperies in France, you can order these plain with salted butter or with a sunny side egg on top, with ham and cheese, with sardines, with andouillette (my favorite), or with various other ingredients, depending on what region you are in. Today, they are served with a sunny-side egg and the drink of choice for crêpes – cidre (brut) from D. le Brun.

 

CRÊPES DE SARRASIN – BUCKWHEAT PANCAKES

adapted from Anne Willan’s French Regional Cooking

INGREDIENTS: (12 crêpes)

  • 2 cups(250 g) buckwheat flour
  • 2 cups (260 g) all-purpose flour
  • 2 tsp. (10 g) salt
  • 2 cups (500ml) milk
  • 1.5 cups (375ml) water + more if needed
  • 1/4 lb. (125 g) butter, clarified
  • 1 Tbl. oil (optional – for griddle)

STEPS:

  • Sift the two flours into a large bowl and add the salt. Make a well in the center, pour in half the milk and stir it into the flour with a wooden spoon to obtain a thick and very smooth paste. Beat it well for 1-2 minutes, then add the remaining milk in two batches, beating well after each addition. Let the batter rest for 30-40 minutes.
  • Then add the water and beat well with a wooden spoon. Add more water if necessary, to obtain a batter of the consistency of thick cream; beat well. Add half the clarified butter and stir until no trace of it is visible.
  • If you are using a crêpe pan, brush or rub it with melted butter and heat it until a drop of batter sizzles at once. Add about 1/4 -1/3 cup (depending on the size of your pan), turning your pan quickly to coat the base evenly. Cook over fairly high heat until light brown, and then use your fingers or a spatula to flip the crêpe. Brown the other side and turn it on to a plate.
  • To make a crêpe à l’oeuf (with egg on top) – put the crêpe back on the pan (prettier-side down) over low heat and break an egg in the center. Quickly spread the egg white (not the yolk) and cook until the egg white turns opaque. To serve, you can fold the edges of the crêpe to form a square.

 

crepe_sar_2.jpg

 

Bon appétit!

 

 

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Posted in crêpes. Tags: . 9 Comments »

9 Responses to “Mardi Gras et Crêpes de Sarrasin – Fat Tuesday and Buckwheat Pancakes”

  1. Warda Says:

    Good Morning Christine! Where did you guys find this brut cider?
    I guess I should make one of these, with the sunny egg on top for my sweetheart ;) Your recipe is quite differente from mine. Yours seems lighter in texture, as I use only “whole” milk in the batter with no water added.
    Yesterday night was full of suspense, hein?

  2. Maria Says:

    I love crepes but always end up a bit defeated by them at home. If you don’t have a crepe pan, what do you think the best alternative is?

  3. Sandy Says:

    Your blog is one of my absolute favorites. Thank you for such a visual treat–a pleasure to “eat vicariously” through your lovely photos and finely wrought text!
    All best,
    Sandy

  4. mycookinghut Says:

    Les CRÊPES DE SARRASIN sont mes preferees! You always make me hungry :(

  5. holybasil Says:

    Warda- The cidre is from France – but I’ve seen similar ones at Bello Vino in Ann Arbor. I’m sure there are other places in the area…As for the crêpe batter, I was also initially surprised that it called for water and no egg. But I was rather pleased with the results. I love Anne Willan’s books, especially this one. Super Tuesday was full of suspense and it continues.

    Maria – What’s happening to your crêpes? Too thin, too thick? Do they stick to the pan? As for the type of pan, I went for a long time without a crêpe pan. I used an 7 or 8 inch non-stick skillet and that worked just fine for me. I hope that helps!

    Sandy – Thanks so much for your kind comments. If you’re ever in the area, shoot me an email and we’ll share a real bite together (rather than vicariously) :)

    Mycookinghut – ah, c’est vrai? Ils sont mes preferées aussi :)

  6. Kevin Says:

    Savoury crepes sound like a good idea. A crepe with a nice a runny egg yolk would be really tasty. Nice photo!

  7. Jen Says:

    Indeed, a totally crazy week! But there is no doubt in my mind that a master cook like yourself is totally on it :) Your food is always beautiful, elegant. Happy Everything!! In particular – happy new year as of today, my dear friend. I wish you and Pierre everything your hearts desire. xxoo

  8. holybasil Says:

    Hi Kevin – Thanks – I’m a savory girl, myself and runny yolks are the only way to go here :)

    Jen, Fabulous Jen! Thanks – but you give me far too much credit – smoke behind mirrors, ya know :) Happy New Year to you two and Kaweah!

  9. micah Says:

    I’ve been looking all over for a nice galette recipe. Also try serving with different folds. I’ve had galettes (savoury wheat crepes) folded in half, in quarters (it was a rather large one), etc. Different folds make for a different experience, I find.


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