Versatile Buckwheat Crêpes From Elisabeth Prueitt | Break an Egg | Food52

Welcome to Break an Egg, the series where our Senior Food Stylist, Anna Billingskog, cooks up a winning breakfast recipe. She’ll tackle cookbook hits, favorites from Food52 community members, and originals from our Test Kitchen. Follow along for breakfast (and breakfast for dinner) inspo. Buckwheat Crêpes From Elisabeth Prueitt: “Few foods are more reflective of place than buckwheat crêpes—properly called galettes—from Brittany, France,” Liz Prueitt writes in Tartine All Day. They’re traditionally served with savory ingredients, but Liz rightly recommends pairing these incredibly adaptable, gluten-free crêpes with sweet fillings, too, as our food stylist Anna Billingskog did in a recent episode of Break an Egg. (She topped hers with whipped cream and fresh raspberries.) Liz strongly suggests resting the batter overnight, or for at least 2 hours, which will help produce more tender crêpes and strip the buckwheat of its bitterness. Your well-rested batter should spread readily in the pan and be “thinner than a pancake batter and similar to heavy cream.” If it is too thick, try thinning it a splash of water or milk. —Food52 GET THE RECIPE: Buckwheat Crêpes From Elisabeth Prueitt: https://ift.tt/Ohd9kHG PRODUCTS FEATURED IN THIS VIDEO: Vermicular Lightweight Japanese Cast-Iron Frying Pan: https://ift.tt/hMY47eN Hestan Provisions Stainless-Steel Mixing Bowls, Set of 3: https://ift.tt/IGYaqW7 MORE FROM FOOD52: Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8 GET MORE OF FOOD52 BY CONNECTING BELOW: Website: https://food52.com Our Shop: https://food52.com/shop Facebook: https://ift.tt/Iu2e3xy Instagram: https://ift.tt/cYS3lek Pinterest: https://ift.tt/m3v69qh Twitter: https://twitter.com/Food52 TikTok: https://ift.tt/y3vbEx1 Food52 newsletter: https://ift.tt/UHz6keY


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