Buckwheat crespelle with three fillings

By: Claire Thomson
From: The Art Of The Larder
Photographer: Mike Lusmore

Crespelle are Italian savoury pancakes, fried thinly and stuffed with various ingredients to bake again. In Brittany and Belgium, buckwheat flour is the common flour used when making pancakes, lending a nutty flavour, more complex than wheat. Related to the rhubarb plant, buckwheat seeds are milled like wheat grains and make for a dark, freckled flour with a lovely sweet/sour taste. Make these pancakes and experiment with the different fillings in this section.

Ingredients

Quantity	Ingredient

For the pancakes

Quantity	Ingredient
150g	buckwheat flour
3	eggs, beaten
250ml	milk
20g	butter, melted and cooled, plus extra to cook

Method

For the pancakes (crespelle), place the flour in a bowl. Use a whisk to stir in the eggs and milk until well combined and smooth. Slowly mix in the melted butter and set aside for 10 minutes. Stir in enough water to give the mixture the consistency of pouring cream, about 60ml.
Heat an approximately 20cm non-stick frying pan over a medium heat. Add a piece of butter and swirl to coat.
Add about 50ml of the batter and tilt the pan to cover the base. Cook for 1–2 minutes, or until the edges start to curl. Turn over and cook for a further 1–2 minutes, or until golden. Transfer to a plate and cover with a clean tea towel. Repeat with the remaining batter, to make about 12 crespelle.

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Buckwheat crespelle with three fillings

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