The crepe symbolizes all that is Brittany and is more basic to the region than bread. There are two main varieties: sugared crepes or salted crepes. This recipe is for the latter and according to Breton tradition, the first crepe of each batch, never up to standard, is not thrown away but torn up and tossed into soup.
- 3 eggs
- 3⁄4 cup white buckwheat flour
- 1⁄4 cup pure buckwheat flour
- 1⁄4 tsp. salt
- 1⁄4 tsp. finely ground black pepper