Buckwheat crêpes are a Breton classic, every town and village seems to have a crêperie and they are one of the real treats about a holiday in Brittany.
They are dead simple to make.
For six crêpes you need;
half a cupful of buckwheat flour
a quarter of a cupful of plain white flour
a pinch of salt
semi-skimmed milk (difficult to give an exact quantity)
Basically, you beat the eggs and two flours together with enough milk and water to make a thin batter.
You set it aside so that it knits together, giving it a stir from time to time.
You make the crêpes exactly as you would a standard pancake.
Once made, you can stuff the crêpes with anything you like; a mushroom duxelles is good or maybe some minced chicken in a béchamel sauce.
I used some blanched spinach, all the water squeezed out and chopped, mixed with some cottage cheese and flavoured with chopped dill, grated nutmeg and a bit of salt and pepper.
You could top the crêpes with béchamel but because it is so hot at the moment, I think that a tomato sauce is lighter and more Summery.
Mine is simple enough, two tins of chopped tomatoes simmered and reduced with some sautéed onions and garlic and seasoned with a handful of torn basil leaves, salt and pepper. This makes enough sauce for two meals, so I shall be using the rest of it later this week.
The dish was finished off with some grated Parmesan cheese and I cooked it in a Gas Mark 6 oven for about half an hour.