Savory Buckwheat Crêpes with Gruyère

  • Serves

    makes 8

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


  • 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


Step 1

Beat eggs and 1 1⁄2 cups water in a large mixing bowl.

Step 2

Sift together flours, salt, and pepper and add to egg mixture. Cover with plastic wrap and refrigerate overnight.

Step 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.

Step 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.

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