Buckwheat Crepes

Brittany, France, is the traditional home of buckwheat crepes. The thin pancakes make good use of the texture of gluten-free flour. The slightly nutty flavor of the buckwheat plays well with both sweet and savory fillings and especially well with the salty butter of the region.

The real “trick” of making crepes is getting the right heat on the pan. When you ladle in the batter and swirl it around, you want to hear a gentle sizzle but not have so much heat that it browns the pancakes