Fashion. Wine. Food. The French are known for good taste and it reflects across so many aspects of life.
We’ve travelled to France, both on our own and with Emma, and we all long to return. Whether it’s the lingering drives through the countryside, inviting wine cellars in Chablis, Beaune and Epernay, and the never-ending and storybook-like landmarks of Paris — we find ourselves smitten.
One common thread wherever we travel in France is the incredible food. And access to this incredible food doesn’t necessarily mean frequenting exclusive Michelin-starred restaurants (although I suppose that wouldn’t hurt!). On one of our trips, G and I discovered French fast food and it seemed so chic and sophisticated in comparison to our “street meat”.
Warm buckwheat crêpes filled with savoury delectables.
We enjoyed them so much that on a return trip, this time with Emma, we felt we needed to introduce her to them. As we sat in the sunshine at the Jardin du Luxembourg, she quickly devoured her crêpe with such intensity that neither G nor I managed to have much more than a bite each. Clearly, these were so good that we had to learn to make them at home too.
As it turns out, buckwheat crêpes are very easy to make. They come together quickly and can be made ahead. Once the crêpes are made, the number of combinations for fillings are endless. There are also numerous benefits of buckwheat flour: it is high fibre, high protein and filled with vitamins and minerals.. If that isn’t enough, buckwheat is also good substitute for those sensitive to gluten.
So transport yourself to France – well, at least your dining table for now – and enjoy some of the glorious food it has to offer!
Tips and Suggestions:
- If possible, let the batter rest before making the crêpes. Although you can make them immediately after mixing the batter, letting the batter rest overnight gives a dramatic difference in flavour.
- Looking to make sweet-filled crêpes? Leave out the black pepper and fill the prepared crêpes with your desired fillings.
- Don’t have any sensitivities to cow’s milk? Then use skim milk in place of the rice milk and gruyere cheese in place of the pecorino romano.