CREPES MADE WITH BLACK WHEAT FLOUR 

GALETTES DE SARRASIN

In France, if you go to a Creperie, you will always see “galettes de sarrasin” on the menu, served for lunch or dinner (crepes made with black wheat flour that doesn’t contain any gluten). Crepe desserts are usually made with regular flour.

You will make about 15 crepes with this recipe.

Preparation: 15 minutes

3 large eggs

2 ¾ cups of water

8 ¾ oz of black wheat flour (farine de ble noir)

3 tbsp of vegetable oil

Pinch of salt

1 tsp of unsalted butter for cooking each crepe

In the bowl of a standing mixer, beat 3 eggs for 2 minutes.

 Add the oil to the water.

Pour, alternately, water, oil and flour to the eggs. Add the pinch of salt and blend until smooth (about 7 minutes).

Transfer to a bowl; cover with foil. Refrigerate and let stand at least 3 hours.

Grease a 10 inch frying pan or better a crepe pan. Over medium high heat, melt 1 tsp of unsalted butter and pour evenly the batter with a ladle. Move around the pan to spread the batter and cook for about 2 minutes, until golden brown. Flip the crepe and cook 2 more minutes.

Enjoy with smoked ham, spinach, mushrooms, potatoes, eggs, cheese, smoked salmon and French cider of course!

Bon Appétit!