Savory Buckwheat Crepes With Guyere

1. 1

   Beat eggs and 1 12 cups water in a large mixing bowl.

2. 2

   Sift together flours, salt, and pepper and add to egg mixture.

3. 3

   Cover with plastic wrap and refrigerate overnight.

4. 4

   To cook, heat a large nonstick pan over medium-high heat.

5. 5

   When pan is very hot, remove from heat and pour 14 cup batter into the center.

6. 6

   Tilt pan to distribute batter and return to heat.

7. 7

   Cook crepe until lightly browned, about 2 minutes, then flip with a spatula and cook for 1 more minute.

8. 8

   Transfer to a plate and keep warm in a low oven while making remaining crepes.

9. 9

   Return 1 cooked crepe to pan, sprinkle 14 cup of the cheese in the middle, and fold to make a square.

10. 10

    Cook until cheese melts, about 30 seconds.

11. 11

    Repeat for remaining crepes.

12. 12

    Serve immediately, seam side down, with a pat of butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.