Buckwheat crepes

January 5, 2019

Brittany package buckwheat crepes: 8.5 oz  (75% / 6.4oz buckwheat , 25% / 2.1 oz wheat flour), 2.4 oz butter, 2 C water, 3 eggs


1 C/120 g buckwheat, 1/2 C/60 g wheat flour, 2 eggs, 2.5 C buttermilk, 1/2 tsp salt (NYT)


7 oz Buckwheat flour

1 3/4 oz wheat flour

1/2 tsp salt

2 eggs

1.5-2 C water

1.5-2 C milk

How to mix: flour into bowl, break eggs into bottom flour bowl, stir to mix, add milk, then add water.

Rest 2 hours or overnight.

cook with butter, fold into squares with cooked  center filled with ham, cheese, egg

Matafan (Savoie) Savory Dutch baby, Serves 4-6   425° Oven

Cook bacon in pan, mix batter, heat in large cast iron pan, finish in oven, add cheese.

  • 4 ounces bacon cut into large dice
  • 1 ½ C all purpose flour
  • 3 large eggs
  • 2 C milk
  •  pinch fine sea salt
  • 1 small bunch chives minced (or 4 scallions- green tops only)
  • 3 TB unsalted butter
  • 2 ounces Gruyére grated

A. Cook bacon in heavy skillet over med heat until golden. remove from heat.

B. In large bowl add flour, form well in center.  Add eggs, then 1 C milk & salt. Whisk eggs & milk then blend in flour. Whisk in remaining milk. Stir chives into batter.

C. Melt 3 TB butter into large skillet. When hot & foaming, pour in batter.Pull back edges of batter to make sure all of batter is in butter – not sticking to pan. Cook, tipping pan back & forth until batter is golden brown on bottom ~ 4 mins., reduce heat to keep bottom from browning.

D. Sprinkle bacon over batter, place skillet in oven 15- 20 min. Remove Matafan and sprinkle with cheese. Serve immediately.


sunset 2016, regina’s. Preheat  400° Oven, medium cast iron or nonstick fry pan.

serve on bed of baby mâche tossed with olive oil, boar bacon and buttered seeded sourdough toast.

serve with rosé or Chardonnay ( Trefethen, martinelli, calera, Cakebread, flowers, rusack, reata).

  • 1 C chopped onion
  • 1½ Tbs coconut oil
  • 10 large eggs
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 C herded gruyère cheese
  • 1½ Tbs each chopped fresh sage and rosemary
  • 2 Tbs. chopped basil
  1. In frying pan, medium heat, sauté onions in oil until soft ~ 5 min
  2. combine eggs, salt & pepper in bowl, beat until just blended. pour into frying pan, sprinkle in cheese, sage & Rosemary. Stir with wooden spoon until mixture begins to set ~ 2 min.
  3. cover frying pan, bake in oven until frittata us puffed and set 12-14 minutes.
  4. Sprinkle top with basil. cut into 6 slices, serve immediately.

Puff pancake

February 5, 2012

Sunset 1990s. Preheat large 12″ cast iron pan in 425° Oven. Serves 4

While pan heats in oven, mix batter:

  • 4 eggs
  • 1 C milk
  • 1 C flour

When oven reached temperature, remove pan, add 1/4 C butter, let melt. Add batter.

Bake 20 -25 min.

Optional topping: mango & marmelade, raspberry

  • melt 2 TB butter
  • stir in 3 TB orange marmelade
  • add 1 Tb lemon juice
  • add 2 mangoes cut into 1/2 inch pieces, cook 5 min.
  • add raspberries.


February 5, 2012

1995 SF Chron. Yield about 25 crepes. Stack flat on a plate, cool or serve & eat.

Mix liquid ingredients:

  • 6 eggs
  • 1 1/2 C Milk
  • 1 C water

Add dry ingredients

  • 1/2 to 3/4 C flour 1 tsp salt
  • 1 tsp sugar
  • 3 TB melted butter

Heat 6 -7 inch cast iron or crepe pans until water sizzles, use med-hi  heat, butter pan before pour small amount  batter (1/4 C or less) and swirl to coat pan (thinly, pour excess batter back into bowl). Turn crepe when small bubbles appear.Cook briefly once turned.

Swedish Pancakes

February 5, 2012

From Mormor Karin. Use large flat (crepe) pan or cast iron pan with 5-6 small pancakes. Lots of butter on each pan before pour batter on!!!  Let butter bubble and turn golden. Pour on batter, thinly, wait until bubbles form before turning. First batch doesn’t turn out as good as rest, so take as a sample!! For the large pancakes, fold into thirds lengthwise on side plate, keep warm. Serve with sugar or lingonberries (or other berries). Sometimes serve with “Thursday” pea soup & Swedish Punch.

Serves 4.

Mix and let sit a bit.

  • 1/2 C Bisquick
  • 3 Eggs
  • 1 1/2 C milk (Beat eggs and milk together)
  • 1/2 tsp salt
  • 1 TB Sugar