Recipe for buckwheat crepes from David Lebovitz, though he says that buckwheat crepes actually aren't called crepes in France, they are called galettes. I left out the sugar and used 1 tsp salt, since I wanted to make savory crepes.
I stuffed the crepes with the leftover vegetable korma:
The second time I made this, I filled the crepes with:
- Gruyere cheese, sautéed mushrooms, and a small piece of ham. The mushrooms should be thinly minced; thickly sliced mushrooms make the crepe harder to eat. The ham should only be a small bit of a deli cut; using the whole deli cut is too much. Gruyere cheese was great with this combination of ingredients!
- Gruyere cheese and a sunny side up egg. The white of the egg should be spread out to the edges of the crepe with a fork or table knife to help it cook faster. Otherwise it will take to long for the whites to solidify.
- Nutella and strawberries