real crêpes. i repeat: real crêpes.


Hortense and Celeste came over last night for an ultimate crêpes party. The girls' family originates from Bretagne, a region in France specializing in crêpes. Though buckwheat crêpes are becoming easier to find in NY (Pâtes et Traditions, in Williamsburg, makes the best, in my opinion), places like Vive la Crêpe and Bonjour Crêpes somehow get by with selling so-called 'savory' galettes made out of a sweet crêpe dough instead of buckwheat dough. MAJOR FAUX-PAS.

Anyway, Olympe and I were delighted to have our besties take over our kitchen for the evening. I took care of stocking up on shredded cheese and Nutella, while Hortense and Celeste brought the buckwheat flour (found at specialty stores, and, increasingly, in major supermarkets) and eggs (from their own chicken coop at Bluestone Farm). While we waited for the dough to sit, we gathered round the coffeetable for a few rounds of Boggle, one of my favorite childhood games. I forgot how difficult it is to score any points when there are four people playing, and Olympe won with a whopping...3 points.

There was also some kitchen dancing involved - which is really inevitable when you start playing tunes from False Priest and Overtones (what ever happened to Just Jack, anyway?).

Hortense was kind enough to dictate her recipes so I could share them with you all! Feel free to ask any questions, and I'll make sure to pass them along to her. She's the real crêpe expert, after all.


S A V O R Y      B U C K W H E A T    C R E P E S

dough ingredients
400g buckwheat flour*
200g regular flour
60cl water
2 eggs
tbsp. salt (don't be scared to be heavy-handed here!)

*If you're a buckwheat newbie, you can also do 1/2 buckwheat, 1/2 regular flour.

filling ingredients
ham (or protein of your choice)
grated swiss cheese (or cheese of your choice)
eggs
salt
pepper
anything you can think of!


instructions (nearly the same for both sweet and savory)
1. mix all dry goods together in a large bowl
2. incorporate liquids
3. let the dough rest for an hour minimum (ideally, you would let them rest for an entire night, or at least for two hours)
4. heat a non-stick pan with butter, and spread the butter evenly using a paper towel (make sure the paper towel is thick enough so you don't burn)
5. lower the heat to medium
6. flip the crêpe when the edges begin to gold.
7. add the fillings and serve

notes
1. THE FIRST CREPE ALWAYS LOOKS LIKE CRAP. It's basically your trial run. Have all of your guests taste it to let you know how it can be improved (needs water, needs salt, etc.)
2. if the buckwheat crêpes break too easily, add an egg to bind them
3. the more you beat the dough, the fluffier they will be (so beat as much as you can!)
4. if you're adding an egg as a filling, cover the pan with a lid so it doesn't take an hour to cook.







S W E E T   C R E P E S

dough ingredients
300g flour
120g sugar
1/2 tbsp. salt
1/2 stick butter, melted
1/2 liter milk
1/2 beer bottle

filling ingredients
sugar - lots of it.
Nutella or any chocolatey spread (I like Le Pain Quotidien's Noisella)
jam
apples
literally anything!!

instructions
1. mix all dry goods together in a large bowl
2. incorporate liquids
3. incorporate butter
4. let the dough rest for an hour minimum (ideally, you would let them rest for an entire night, or at least for two hours)
5. heat a non-stick pan with butter, and spread the butter evenly using a paper towel (make sure the paper towel is thick enough so you don't burn)
6. lower the heat to medium
7. flip the crêpe when the edges begin to gold.
8. add the fillings and serve





          




W H A T   W E    H A D

Olympe: galette complète (ham, cheese & egg) + crêpe beurre-sucre (sugar & butter) + crêpe Nutella
Celeste: galette jambon-oeuf (butter, ham & egg) + 2 crêpes Nutella
Hortense: galette oeuf-fromage (egg & cheese) + crêpe beurre-sucre + crêpe pomme-caramel (apples & caramel)
Myself: galette oeuf-fromage (egg & cheese) + crêpe Noisella + crêpe pomme-caramel


E P I LO G U E

Special thanks to my dearest Hortense for cooking these delicious crêpes for the four of us. Honorable mention to Olympe and Céleste for keeping me calm and helping with dishes. And, Mom, for lending us her beloved kitchen without making too big of a deal (Dad took her out to Café Boulud, so that distraction definitely helped).

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