Crêpes. Buckwheat crêpes (or galettes) are both delicate and hardy. Filling and satiating without being too much.
Adding quality ingredients to fill the crêpe make it all the more special, and the good news is only a few ingredients are necessary. Yep, simple and delicious. One of the best ways to step into the kitchen and have fun creating something you cannot wait devour.
My first savory crêpe was enjoyed in Paris about eight years ago. Melt-in-my-mouth it did, and I have forever since been a fan.
I will admit, I was intimidated to make my own for quite some time and it had everything to do with the flipping, but upon reflection, it was silly to feel this way as with the right tools and the right batter, success is inevitable, and that is what I’d like to share with you in today’s episode.
The flipping need not be fancy, the ingredients need not be many. All you need is an appetite, a well-seasoned crêpe pan, a long, pointed, beveled wooden spatula and wooden spreader paired with a batter which I adapted from a Frenchman who knows of what he speaks (he shared his family’s recipe), and in fewer than 20 minutes you will be dining in deliciousness. 🙂
Now to the episode! In very little time, you will have a simple, savory, scrumptious meal that will sweep you back to France. Enjoy!
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~Tour my full kitchen and learn all of the details and my approach to this new space as well as how I decided on a La Cornue stove to be my lifetime stove. I am so tickled with how it was customized and transformed this summer (2020). (be sure to become a TOP Tier subscriber to be able to view the tour post.)
An Everyday Luxury
Links from the Episode:
- My preferred Buckwheat Flour from a local mill near Portland, but any will do.
- My crêpe pan from Staub, cast-iron, wooden utensils included, pre-seasoned
- Other crêpe pans:
- de Buyer Crêpe pan (lighter in weight)
- Mauviel’s crêpe pan (copper)
- Le Creuset’s enameled cast iron pan with wooden utensils
- Just the tools! The wooden spreader AND a pointed end long wooden spatula (I highly recommended a pointed end, beveled spatula – it will make an improved difference in successful flipping)
- Other crêpe pans:
- My favorite French butter – Isigny Sainte-Mère; shop here
- Kerzon candles
- Find the recipe for today’s episode at the end of this post.
How to Season Cast Iron:
- Wash the skillet with soap and water, by hand. Only wash your pan if you will be seasoning it afterwards as the scrubbing removes the efforts of the seasoning which you want to remain. 🙂
- Rinse and dry the pan.
- Put your skillet on the stove top. Turn the burner to a medium-high heat.
- Add oil – your choice – I use vegetable oil as it is cheaper, but any oil will work. Fill the pan with oil so it covers the bottom and is about 1/2″ thick.
- Let the oil heat up and sizzle for about 5-10 minutes (make sure your ventilation is on.
- Remove from the heat and let sit until cool.
- Drain the oil.
- Take a rag or paper towl and rub the entire pan – inside and out – with the oiled towel.
- That’s it!
(Some people place their skillet in the oven at 350 degrees and bake. Absolutely an alternative option. I prefer to do it manually on my stove so that pan doesn’t become too hot too touch. Simply a personal choice as well the method above has worked for me, so I stick with it.)
Just Made Available! Digital Cookbooks for Each Season of the Show! If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1 & 2 ($8). Shop here.(Note: All TOP Tier ad-free subscribers can download these cookbooks for free.)
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed as well as on a future Show Notes post (see below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. And see the most recent shares since Season 1 wrapped up as viewers began to explore the recipes in their own kitchens. TSLL readers/viewers have been busy in their kitchen these past few weeks. Have a look below and be sure to share your next experience in the kitchen exploring one of TSLK recipes.
Dawn’s plating as well as her rendition of Season 2’s Sweet Potato, Chicken & Arugula Salad made my mouth water when I saw her pic recently. Beautiful and delicious no doubt.
Bridgette adapted last week’s Seared Sea Scallops and Sherry Wine Sauce and it turned out wonderful! Thank you for sharing what you used. 🙂
Amy’s Spaghetti alla Carbonara is comfort on a plate. Yum!
A lovely adaptation of a petite Double Apple French Tart from episode #3 of Season #3. And Nicola used her own homegrown apples!
Lilia made her first soufflé and wow! Wonderful job! From this past summer, a recipe shared on the blog – Soufflé au Fromage ave Herbes (Cheese Soufflé w/Herbs
Oh my, Sorrel Chicken from this season’s premiere episode! Magnifique PaperTams! 🙂
Maggie’s Double Apple French Tart looks like Autumn for dessert! Great work!
Gorgeous Lemon Butter Shrimp Pasta with Wine Sauce, from Season 2!
Buckwheat Crepe with Prosciutto, Egg & Gruyère
- 3.5 ounces buckwheat flour
- 1/2 ounce whole wheat flour
- 1 cup whole milk
- 1 egg medium
- pinch fleur de sel
- salted French butter
- prosciutto, a thin slice torn apart for each crêpe finely sliced (ham is a good substitute)
- Gruyère (a small sprinkling for each crêpe) grated
- Combine both flours, the egg and milk into a blender. Using a blender will make sure there are no lumps. The batter should have the viscosity of cream, but not the thickness of waffle/pancake batter.
- Any skillet that is 8-10" in width that is seasoned will work. I have used a traditional cast-iron pan, and while it can work, the tall sides makes it difficult for flipping, but it is possible. I then used a traditional crepe pan, and it was far easier to flip with a crepe spatula without fail.
- Over medium heat, melt one tablespoon of French salted butter, then pour 1/4 of the batter onto the pan. Using a crepe trowel spreader, spread the batter over the pan to the edges. I should be just enough to cover the pan, but not be thick. If you need to add more batter to fill in gaps, go for it. All will be well.
- Cook until the crepe is brown and slightly charred. Then with your spatula – a long semi-narrow one works best. Put the spatula under the middle of the crepe (the crepe will be folding down on both sides, add more butter to the pan to create a nice brown finish on the second side and carefully flip. If the crepe is well-browned on the first side, it will hold together well. There is no need to get fancy and flip carelessly or quickly.
- Now that the crepe is cooking the second side, add an egg to the middle of the crêpe, sprinkle a small handful of gruyére and pieces of prosciutto.
- Cook the crêpe until the egg is cooked to your liking. If the crêpe is getting too brown and the egg is not cooked yet, fold up the sides to form a square, framing the egg in the middle. Place a lid over the top of the crêpe to more quickly cook the egg.
- Place the crêpe onto a dish and serve!