Name: Crêpes de Blé Noir aux Fraises Chaudes Etmenthées (Buckwheat Crepes with Hot Minted Strawberries)
Yield: Serves 4–6
Cuisine: French
Ingredients: 1 tablespoon confectioners’ sugar; ⅔ cup crème fraîche or dairy sour cream; 1 teaspoon finely chopped mint leaves; ¼ cup all-purpose flour; ¼ cup buckwheat flour; 2 tablespoons butter; 1 large egg; ⅔ cup milk; ⅓-½ cup sugar; 1 lb strawberries

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Buckwheat crepes are a speciality of Normandy. I like to fill them with hot strawberries cooked in a mint-flavored syrup and topped with cool crème fraîche.

Ingredients

Crepe Batter

1 large egg
⅔ cup milk
¼ cup buckwhe

Method

Beat the egg with the milk and gradually beat in the buckwheat and all-purpose flours. Melt the butter in a 6 inch crepe pan and then mix into it the batter but leave a thin film of butter behind in the pan.

Pour about 2 tablespoons of the batter into the pan and run it across the base to sp