Buckwheat & Black Sesame Bao

I never even thought about buckwheat until I had a galette complète in France: a savory buckwheat crêpe with Emmental cheese, ham, and an egg on top. The buckwheat flour brought crepes to a whole new level for me. It’s toasty and nutty and crisps up in a different way than regular flour.

While in upstate New York for a girls’ weekend, I was making buckwheat crêpe batter when I realized that buckwheat has a similar aroma to black sesame, that same kind of toasty-nuttiness. That’s whe