Savory Buckwheat Crêpes with Gruyère

These savory crepes—a specialty of Breton cooking—are enhanced by the addition of rich gruyere.

Savory Buckwheat Crêpes with Gruyère Savory Buckwheat Crêpes with Gruyère
These cheese crepes are a specialty of Breton cooking.
Yield: makes 8


  • 3 eggs
  • 34 cup white buckwheat flour
  • 14 cup pure buckwheat flour
  • 14 tsp. salt
  • 14 tsp. finely ground black pepper
  • 12 lb. gruyere, grated


  1. Beat eggs and 1 1⁄2 cups water in a large mixing bowl.
  2. Sift together flours, salt, and pepper and add to egg mixture. Cover with plastic wrap and refrigerate overnight.
  3. To cook, heat a large nonstick pan over medium-high heat. When pan is very hot, remove from heat and pour 1⁄4 cup batter into the center. Tilt pan to distribute batter and return to heat. Cook crêpe until lightly browned, about 2 minutes, then flip with a spatula and cook for 1 more minute. Transfer to a plate and keep warm in a low oven while making remaining crêpes.
  4. Return 1 cooked crêpe to pan, sprinkle 1⁄4 cup of the cheese in the middle, and fold to make a square. Cook until cheese melts, about 30 seconds. Repeat for remaining crêpes. Serve immediately, seam side down, with a pat of butter.