Crêpes au Sarrasin
Crêpes are so French! We have sweet dessert crêpes in our picture and have given options for savory, just as delicious. The buckwheat flour is frequently used in Montreal and especially in Normandy and Brittany. Mix the batter the night before and refrigerate—all ready in the morning for a special treat.
Or mix up in the morning, refrigerate and have it ready for a savory crêpe dinner. You can use all-purpose flour, whole wheat flour or a gluten free flour as well. Fold over and eat with a knife and fork or roll up tightly and pick up as crêpes are served on the street. Make decadently sweet crêpes with dollops of sweet whipped cream with sweet berries inside. Put sautéed vegetables inside and sprinkle with cheese. Great for breakfast, lunch or dinner, for the family or a party. Bon Appetit!
Recipe and button for the print page are below.
Reading Echo from Mount Royal reminds all of us of our intense first loves. We remember the highs and the heartbreaks, those who encouraged us and those who tried to end the relationship. For Sol and Rebecca, secrets that bubble to the surface change their lives.
Dave Riese brings Montreal in the 1950’s to life with his vibrant characters and poignant love story.
A traditional French Montreal dessert is Crêpes au Sarrasin or Buckwheat Pancakes with a sweet filling of fresh berries folded in with a sprinkling of confectioner's sugar. Bon Appetit!
Crêpes au Sarrasin (Buckwheat Dessert Crêpes)
Yield 10-12 crêpes
2 cups milk
3/4 cup flour
3/4 cup buckwheat flour
1/4 teaspoon salt
1 teaspoon sugar
½ teaspoon vanilla
2 tablespoon butter, melted
Mix all ingredients. Add a bit more milk or water if the batter is too thick. Refrigerate for 30 minutes. Stir batter, which should be very thin. Add milk or water if you need to.
Melt butter or vegetable oil in a crêpe pan or skillet over medium heat. Let pan get hot and then add 1/4 to 1/3 cup batter into pan. Swirl batter around so batter covers the bottom of the pan. If it does not swirl easily, add a bit more milk.
Let the crêpe cook about 30 seconds or until begins to bubble. With spatula, flip crêpe, cool or fold or roll up the crêpe.
We used 1 cup sliced strawberries and blueberries, sautéed in butter or vegetable oil for 2-3 minutes. Add 1 teaspoon sugar and gently mix. Add to crêpes and fold or roll up.
Fillings: Nutella, jam, steamed fruit topped with sweetened whipped cream, warmed jam, sprinkled with confectioner’s sugar or sugar and cinnamon.
Très français! Use all buckwheat flour.
Light as a feather: Use 1 ½ cups all purpose flour and no buckwheat flour
Rum flavor: Add 2 teaspoons rum to the batter.
Sugar free: Use Stevia in place of sugar. For filling, use sugar free jam. Use Stevia to sweeten whipped cream.
Dairy free: Use seed or nut milk such as almond milk. Use non-dairy margarine in place of butter.
Savory crêpes: Omit sugar and vanilla. Fill with steamed or sautéed vegetables, such as creamed spinach. mushrooms with sautéed onions and cheese, scrambled eggs and cheese or roasted tomatoes, eggplant and a drizzle of tomato sauce.