Buckwheat Crepes

Page: https://cooking.nytimes.com/recipes/1014315-buckwheat-crepes

| Course Type: Main Courses

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This is a great recipe - it can go savory or sweet since it does not contain much salt and the addition of white flour makes for a milder flavor than 100% buckwheat. I made savory crepes (5 large), then added about a tablespoon of sugar, and made dessert crepes (4 large). Made several kinds of filling to make everyone happy - chicken with pesto and goat cheese, ham and cheese with spinach, and several variations in in between.
For dessert butter and sugar crepes or chocolate!

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