The eighteenth day of Grape Harvest month celebrates buckwheat! Buckwheat, it turns out, is not a type of wheat but rather a seed and related to sorrel and rhubarb. The internet tells me this would make it gluten free, but the recipe I came up with for crepes ended up using all purpose flour. I tried a straight buckwheat crepe recipe from Bon Appetit, but found it inedible. I switched to a 4:1 ratio of all purpose flour to buckwheat and it was much more appetizing. A true galette de bretagne would be folded over the filling to make a square shape – just so.

Pear Ginger Buckwheat Crepes 

1 cup all purpose flour

1/4 cup buckwheat flour

3 eggs

1/4 cup vegetable oil

3/4 milk

1 tsp salt

1 cup water

2 pears

1 tsp minced fresh ginger

1/4 cup brown sugar

creme fraiche

First slice the pears and mince the ginger. Put both into a bowl and mix with the brown sugar. Let the mixture set and macerate while you make the crepe batter.

In a blender, add the two flours, eggs, oil, milk and salt. Blend until smooth. Put the mixture in the fridge for at least 30 minutes. When you’re ready to make the crepes, heat a pad of butter in your crepe pan of choosing. Thin the batter as needed with the water. I used almost the whole cup after making some test crepes.

While you make the crepes, pour the pear mixture into another pan and cook until bubbling. Add the pear mixture to the finished crepes and top off with creme fraiche. Enjoy!