Introduced in Europe in the 14th century, buckwheat (or sarrasin or blé noir) was until the late 1800s a staple of Brittany and Normandy. Today its cultivation has much declined, but it is still the sine qua non for traditional savory crêpes and galettes. Traditional toppings include cheese, ham, eggs, mushrooms, or spinach.
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Facts 15.5 oz. Product of France.
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Ingredients Buckwheat flour, wheat flour, egg powder, salt, whey powder. May contain traces of soy, sesame, nuts.
Cooking Instructions
Package contains:
- 2x 7.75 oz. bag of buckwheat crepe mix (1 bag makes about 10 crepes).
Other ingredients needed:
- 34 oz. of cold water
Prep time: 5 min.
Cooking time: 3-4 min.
Recipe:
1) In a bowl, pour the contents of one bag then add 17 oz. of water while stirring with a whisk. No need to let the batter rest!
2) Pour ¼ cup of batter into a lightly oiled and hot frying pan and once the bottom side is golden brown flip, and let the other side brown.
3) Repeat steps 1-2 using the other bag and remaining ingredients until there is no batter left. Add any filling to the crepe (eggs, bacon, cheese ...) after you flip just as it warms up.
Introduced in Europe in the 14th century, buckwheat (or sarrasin or blé noir) was until the late 1800s a staple of Brittany and Normandy. Today its cultivation has much declined, but it is still the sine qua non for traditional savory crêpes and galettes. Traditional toppings include cheese, ham, eggs, mushrooms, or spinach.
-
Facts 15.5 oz. Product of France.
-
Ingredients Buckwheat flour, wheat flour, egg powder, salt, whey powder. May contain traces of soy, sesame, nuts.
Cooking Instructions
Package contains:
- 2x 7.75 oz. bag of buckwheat crepe mix (1 bag makes about 10 crepes).
Other ingredients needed:
- 34 oz. of cold water
Prep time: 5 min.
Cooking time: 3-4 min.
Recipe:
1) In a bowl, pour the contents of one bag then add 17 oz. of water while stirring with a whisk. No need to let the batter rest!
2) Pour ¼ cup of batter into a lightly oiled and hot frying pan and once the bottom side is golden brown flip, and let the other side brown.
3) Repeat steps 1-2 using the other bag and remaining ingredients until there is no batter left. Add any filling to the crepe (eggs, bacon, cheese ...) after you flip just as it warms up.
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