Wednesday, July 13, 2016

CTBF MPK Buckwheat crepes with ham, cheese, and egg

I had never cooked with buckwheat before and I'm not sure that this was a great first foray. I had a horrible time getting these to stay in one piece. I tasted a finished crepe and spit it out. I made one finished product and it was better, but the egg took so long to cook with the crepe barrier that the crepe itself was no longer foldable. Maybe using light buckwheat would have worked out better? I am spoiled by the Kenny Shopsin "crepes" now, so maybe I would make these crepes again with that recipe instead of buckwheat crepes.