French Crépes Three Ways

Keep in mind: three different flours are used, and substitutions for Buckwheat and Garbanzo flours will create a different taste and texture. Substitute Buckwheat flour: Whole-wheat flour – Probably the easiest 1:1 substitute. It produces a slightly nutty, hearty galette, though it will be more flexible and less crisp than traditional buckwheat. OR Gluten-free all-purpose flour blend – Use a good 1:1 gluten-free baking blend. Choose one containing xanthan gum or another binder for better flexibility and easier folding. Substitute Chickpea (Garbanzo) flour: Lentil flour – Probably the closest alternative. It has a similar earthy, savory character and works well in a thin batter. Use 1:1 for chickpea flour. One important caveat: regular wheat flour, rice flour, or cornmeal aren't ideal 1:1 substitutions for socca because they behave differently and won't give you the characteristic tender center and crisp, olive-oil-browned edges. The word crepe comes from a Latin word crispus, which means crispy. It is a very thin pancake, with frilly crispy edges and can be rolled up with sweet or savory filling. It should be a thin batter at first, and then set up into an eggnog-like texture after resting for a few hours. Parisian Sweet Crêpes • Let the batter rest for at least 20 minutes to relax the gluten and produce tender crêpes. Rest in the refrigerator for up to 24 hours. • The batter will thicken as it rests, but it should be pourable—similar to heavy cream. Add a splash of milk if it seems too thick. • Heat the pan well before adding batter, then pour the crepe batter into the center and quickly swirl the pan to create a very thin, even layer. • The first crêpe is often a test! Don't despair if it isn't perfect. Use it to adjust the pan temperature and batter consistency. • Keep finished crêpes warm and covered with foil so they remain soft and pliable. Buckwheat Galettes This is a traditional-style batter for "galettes de sarrasin", the savory buckwheat crêpes of Brittany. It produces thin, delicate galettes with crisp edges and a slightly nutty flavor. • Traditional Breton galettes are made with buckwheat flour, water, and salt. Buckwheat contains no gluten, so the batter benefits from a longer rest—ideally several hours or overnight. We add all-purpose flour to minimize the earthiness of the buckwheat and help the crépes to be pliable. • The batter should be thin enough to spread easily around the pan. • Use a well-seasoned or nonstick pan and keep it evenly heated. • Galettes are generally cooked on one side before adding fillings, then folded around the filling and finished until crisp at the edges. • Classic fillings such as ham, cheese, and egg work beautifully, but seasonal vegetables and mushrooms are excellent alternatives. Provençal Socca • Socca is made from chickpea flour, water, olive oil, and salt. The batter should be smooth and quite thin. It is gluten-free. • Allow the batter to rest for at least 30 minutes; this helps hydrate the chickpea flour and improves the texture. • A very hot pan or baking surface is essential for achieving socca’s characteristic crisp edges and tender center. This crépe is not flipped. • Use generous olive oil to encourage browning and crispness. • Socca is best served immediately, while the edges are crisp and the center is still tender. A drizzle of olive oil and a sprinkle of flaky salt and freshly ground black pepper are the perfect finishing touches.

Prepare the following in advance: 4- 5 Tbsp. butter, cut into small cubes (for cooking crépes) 2 Tbsp. butter, melted right before class (for batter) Buckwheat contains no gluten, so the batter benefits from a longer rest—ideally several hours or overnight. Prepare this batter in advance so it has at least 30 minutes (up to 24 hours) to rest. Whisk or blend together the following ingredients, cover and refrigerate if resting longer than 30 minutes. 3/4 cup plus 3 tablespoons buckwheat flour (150 g.) 3/4 cup all-purpose flour (100 g) 1 1/2 teaspoons kosher salt (7 g.) 1 large egg 1 1/4 cups whole milk ( 300 ml) 1 1/3 cups water (325 m.) 1 Tablespoon melted butter or neutral oil like vegetable or canola If resting overnight, bring the batter up to room temperature before class. Equipment list: Blender for Parisian crepe batter (or large mixing bowl and whisk) Liquid measure cup Dry measuring cup Mixing bowls for 2 other batters Crépe pan - or smaller 8-9-inch skillet. Stainless steel is a preferable alternative to a traditional crepe pan. 1 medium skillet for buckwheat crepes (can be stainless, ceramic, non-stick). 1 baking sheet (or large plate) to keep cooked crepes warm Foil to cover (keep crépes warm) Thin spatula to flip Cutting board and knife (prep savory fillings, if using)