Basic Crêpe Recipe

Makes about 8 to 12 crêpes.

Note: You can make this batter a day ahead and hold it in the refrigerator, covered, overnight. To store the cooked crêpes, keep them layered between the parchment paper and slip into large zip-top plastic storage bags. When ready to enjoy, rewarm them individually in a dry skillet or microwave before filling. From Beth Dooley.

• 2 eggs

• 6 tbsp. (3/8 c.) all-purpose flour

• Scant pinch salt

• 1/2 c. whole milk

• Unsalted butter for greasing the pan


In a medium bowl, whisk together eggs, flour and salt until smooth. Whisk in the milk. You should have a batter that is the consistency of melted ice cream — if it’s too thick, add a little more milk, a tablespoon at a time.

Set a dry crêpe pan or flat skillet over medium-high heat. When it’s hot, rub the surface with enough butter to generously coat the pan. Pour about 2 tablespoons of batter into the pan, tilting so that it coats the bottom. Cook until bubbles appear on the surface and the crêpe appears set, about 6 to 10 seconds. Gently working along the edges with a long, thin spatula, loosen the crêpe and flip to just cook through, about 20 seconds. Remove to a plate. Cover with a sheet of parchment paper and continue to make the crêpes until you’ve finished the batter.

Nutrition information per 1/12 serving:

Calories 38 Fat 2 g Sodium 27 mg

Carbohydrates 4 g Saturated fat 1 g Calcium 16 mg

Protein 2 g Cholesterol 33 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ bread/starch, ½ fat.



Makes about 10 galettes.

Note: In this recipe the butter is slightly browned before adding to the batter; it enhances the buckwheat’s nutty flavor. It’s best to prepare the batter about 30 minutes before making the galettes. Or you may store the batter overnight, covered, in the refrigerator. The time helps the buckwheat “relax” and makes the batter easier to work with. From Beth Dooley.

• 2 tbsp. unsalted butter

• 3/4 c. buckwheat flour

• 1/3 c. all-purpose flour

• Generous pinch salt

• 1 1/2 c. whole milk

• 3 eggs

• Oil or butter for greasing the skillet


In a small skillet set over medium heat, melt the butter and cook until it turns golden brown, about 3 minutes. Remove and set aside.

In a large bowl, whisk the flours and salt together.

In separate bowl, whisk together the milk, eggs and the brown butter. Stir the milk mixture into the flour and whisk until smooth; it should be the consistency of melted ice cream. If it’s too dry and stiff, whisk in more milk, a tablespoon at a time. Refrigerate the batter, covered, for 30 minutes or overnight.

Set a crêpe pan or large flat skillet over medium-high heat and brush with oil or melted butter. Pour about ¼ cup batter into the skillet and tilt and rotate to coat the pan. Cook the galette until bubbles appear on top and it appears set, about 30 seconds to 1 minute. Loosen the edges with a long spatula and flip the galette (you may also need to use your fingers). Continue cooking until firm, about 30 seconds. Slip the galette onto a plate, cover with a sheet of parchment paper, and continue until all the galettes are cooked.

Nutrition information per serving:

Calories 115 Fat 6 g Sodium 59 mg

Carbohydrates 11 g Saturated fat 3 g Calcium 54 mg

Protein 5 g Cholesterol 66 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 other carb, ½ medium-fat meat, ½ fat.


Blood Orange Crêpes Suzette

Makes 8.

Note: Here’s a spin on the classic French dessert. Be sure to use the crêpes (not the buckwheat galettes). Fresh orange juice can be substituted for the blood-orange juice, and for extra tang, add a tablespoon or two or fresh lemon juice. From Beth Dooley.

• 2 tbsp. sugar

• 2 tbsp. water

• 1/4 c. honey

• 1 c. fresh blood-orange juice

• 2 tbsp. unsalted butter

• 2/3 c. heavy cream

• 1 tbsp. powdered sugar

• 1 tbsp. Grand Marnier


Heat the sugar and water in a skillet or sauté pan set over medium-high heat, stirring until the sugar dissolves and the mixture begins to boil. Let this cook, without stirring, until it becomes amber, about 3 to 4 minutes. Stir in the honey until blended and continue to cook, stirring occasionally, until the color deepens, about 1 to 2 minutes more, keeping the heat low enough so that it doesn’t boil over.

Remove the skillet and whisk in the juice, being careful as it will spatter. Return the skillet to the heat and simmer, stirring, until the mixture is smooth and thick, about 3 or so minutes. Stir in the butter. Cover and set aside.

Beat the cream until it forms soft peaks, about 2 to 3 minutes. Beat in the powdered sugar and the Grand Marnier until firm peaks form, about 1 to 2 more minutes.

Fold each of the crêpes in half and then in half again to make triangles. Arrange the crêpes in the skillet with the sauce and heat through so that they soak up the sauce, about 1 or 2 minutes. Transfer the crêpes to dessert plates and garnish with the whipped cream.

Nutrition information per serving:

Calories 150 Fat 9 g Sodium 8 mg

Carbohydrates 17 g Saturated fat 6 g Calcium 19 mg

Protein 1 g Cholesterol 30 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 other carb, 2 fat.


Breton ‘Complete’ Galettes

Makes 8.

Note: In Breton, this is referred to as a “complete” galette when it comes with the egg, cheese, ham and spinach. You will need to prepare the buckwheat galettes for this. From Beth Dooley.

• Unsalted butter for brushing the pan

• 8 galettes (see recipe)

• 8 eggs

• 1/2 lb. Gruyère cheese, grated

• 1/2 lb. shaved ham

• 1 c. lightly cooked spinach

• Salt and freshly ground pepper to taste


Set the crêpe pan or skillet over medium heat and brush the surface lightly with butter. Working one at a time, return the galettes to the pan to warm through.

Crack an egg into the center of a galette. Sprinkle a little of the cheese around the egg yolk, arrange some of the ham on top and then arrange the spinach around the egg. Fold the corners of the galette in to make a square. Cover until the cheese melts and the egg is lightly cooked, about 30 seconds. Sprinkle with a little salt and pepper and serve immediately and repeat with the remaining ingredients.

Nutrition information per serving:

Calories 360 Fat 22 g Sodium 575 mg

Carbohydrates 13 g Saturated fat 11 g Calcium 398 mg

Protein 26 g Cholesterol 300 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch, 3 medium-fat meat, 1½ fat.

Crêpes with Sautêed Pears, Aged Manchego and Thyme

Fills 8 to 10 crêpes or galettes.

Note: This makes a lovely lunch, brunch or pretty first course. These can be assembled and held in the oven until ready to serve. From Beth Dooley.

• 1 tbsp. unsalted butter

• 4 ripe medium pears, peeled, cored and thinly sliced

•2 tsp. chopped fresh thyme


• Salt and freshly ground black pepper

• 8 to 10 crêpes or galettes

• 1 1/2 c. tightly packed shredded aged manchego cheese


Preheat the oven to 200 degrees.

Heat the butter in a medium skillet set over medium-heat. Add the pears and sprinkle with the thyme and season with salt and pepper. Cook the pears, flipping them gently, until just tender about 2 minutes a side, then set aside.

Warm a crêpe pan or large flat skillet over medium-high heat. Lay a crêpe or galette in the pan to heat through, about 15 seconds. Flip and sprinkle the surface with a little of the cheese. Arrange several pear slices on one half of the crêpe, then fold the other half over the pears. Slide the galette or crêpe onto a serving plate and fold in half to make a loose triangle. Keep the crêpes warm in the oven while you repeat with the remaining ingredients. Serve immediately.

Nutrition information per serving:

Calories 154 Fat 8 g Sodium 230 mg

Carbohydrates 15 g Saturated fat 4 g Calcium 204 mg

Protein 7 g Cholesterol 54 mg Dietary fiber 2 g

Diabetic exchanges per serving: ½ fruit, ½ other carb, 1 high-fat meat.