Making buckwheat crepes buckwheatier

I want to make "real" crêpes au sarrasin. I tried twice, but the result does not have as strong buckwheat taste as the ones I tasted in France. I am at loss since it appears impossible to increase the concentration of the buckwheat flour any further. Namely, at the latest attempt I used buckwheat flour (260g), a bit of salt, two eggs, and enough water to make the batter sufficiently liquid for the resulting crepes to be reasonably thin. The previous attempt was similar, but with milk in place of the water.

crepe

Best Answer

You may need fresher buckwheat flour.

Also, If you have access to a grain mill, you could buy buckwheat groats, lightly toast them, and then mill them to make your own flour. The toasting process would amplify the flavors, just as it does when toasting nuts or spices.

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What does buckwheat crÃªpe taste like?

Buckwheat flour has a distinct flavor that can be a little intense. It's earthy and nutty, with a slightly bitter edge. Here, it's combined with all-purpose flour for a more mellow-flavored pancake.

Can you make buckwheat galettes in advance?

You can make the batter in advance and leave it up to 3 hours in the fridge. I would recommend making the batter and then the crepes and keeping them covered and refrigerated for up to 3 days.

How do you mix buckwheat flour?

Place Groats in Blender: Place 1/2 cup of buckwheat groats in your blender at at time. Blend Until Super Fine: Blend until you get a super fine flour (approximately 45 seconds) and transfer the ground buckwheat flour to a jar or bowl. Repeat: Repeat with the remaining groats until all the buckwheat groats are used up.

Why are buckwheat pancakes good for you?

It's SO packed with nutrition, amino acids, vitamins, minerals and antioxidants that some people even call buckwheat a superfood! With all those super-duper qualities, You could basically give these healthy gluten free buckwheat pancakes a cape. It's practically a superhero.

Buckwheat Crêpes (Galettes Bretonnes)

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Huy Phan, Tima Miroshnichenko, Tima Miroshnichenko, Rachel Claire