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
Beat eggs and 1 1⁄2 cups water in a large mixing bowl.
Sift together flours, salt, and pepper and add to egg mixture. Cover with plastic wrap and refrigerate overnight.
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 crepe 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 crepes.