Savory Buckwheat Crepes

For the roux, melt butter and add flour – cook for 2 minutes. Pour in lukewarm milk, bring to boil and cook for 2 minutes whisking constantly. Add cream and season with salt, pepper and nutmeg to taste. To turn your béchamel into a mornay sauce, add cheese. Let cool. Beat the chilled béchamel prior to use.

Before starting, lightly grease crepe pan with cooking spray and wipe off excess fat. Heat up pan on medium heat. If using a large ≈11''/28 cm crepe maker (do not use cast iron for savory crepes; it sticks), you would need a crepe spreader. Before cooking the first crepe, lightly oil hot pan and wipe off excess fat. Between each crepe, do not add extra fat but rather wipe out hot pan with the already greased paper towel you used earlier. Pour the batter (≈2.2 ounces/70g) using a pitcher with a spout, or use a medium-size ladle. Lift the pan from the heat and tilt your wrist so that the batter pours to one side, then swirl it around so it coats the whole pan bottom evenly. After a minute or so, you’ll know it’s ready to add toppings when the edges are lightly brown. Loosen the edges with a spatula (no need to flip), lower the heat and add toppings according to the recipe. Cook for 2 minutes more and fold the edges leaving the center of the crepe open. Add garnishing if so and serve immediately.

Separate the egg white from the yolk. Cook crepe as explained above. Cover with some shredded comté cheese. Lower the heat. When it begins to melt, coat cheese with the egg white and cover with thin slices of jambon de Paris (cooked ham). Place the yolk in the center and season with fleur de sel and pepper. Fold crepe and garnish with dill or chives and prosciutto chips; serve immediately.

Blanch collard greens or Swiss chard in boiling salted water; drain and pat dry. For the mushrooms: give a quick bath to the mushrooms (except if using porcini). Drain and pat dry. Trim off bottom stems and slice. In a hot and large frying pan, add fat and sauté mushrooms for 5 minutes on high heat. Add shallots and garlic, salt and pepper and cook for another 10 minutes. Drizzle a dash of white wine or lemon juice – cook for 2 mins more and add parsley. Beat béchamel (if chilled), and fill a pastry bag with. Cook crepe as explained above. Cover with some shredded comté cheese. Top with some béchamel

Cook crepe as explained above. Lower the heat and spread some béchamel or cream cheese and top with a few capers and fresh dill and smoked salmon. Add a drizzle of lemon juice and fold crepe. Top with a couple of tablespoons of ricotta cheese and lemon zest. Serve immediately. Enjoy!