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Buckwheat crepes

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Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About
The Traditional Crepe of Brittany has more flavor than any other wrapper, thanks to buckwheat’s characteristic earthiness. Essentially, these are extremely thin buckwheat pancakes. There’s no reason you couldn’t top them with butter and sugar, or butter and syrup, but they’re designed to be served with other savory foods. The well-known buckwheat blini of Russian cooking often served with caviar, is closely related.

We put them through a cross-cultural gamut, starting with smoked salmon and cream cheese, then filling them with ham and cheese before crisping them in butter (a typical Bretagne preparation). We then move to two dishes that have been popular in Jean-Georges’ restaurants, crabmeat-filled crepes, and crepes refried as chips, served here with scallops. Finally, we use them in a kind of moo shu duck dish, where the combination of buckwheat and plum sauce is memorable.

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