Introduced in Europe in the 14th century, buckwheat (or sarrasin or blé noir) was until the late 1800s a staple of Brittany and Normandy. Today its cultivation has much declined, but it is still the sine qua non for traditional savory crêpes and galettes. Traditional toppings include cheese, ham, eggs, mushrooms, or spinach.
In a bowl, Add 1 bag of crepe mix
Add 50 cl (2 cups) of water to the content of one sachet and whisk briskly.
Lightly oil a preheated skillet; and, one scoop at a time, pour the whisked mixture into the skillet over medium low fire.
Cook on both sides. Garnish with your favorite topping.
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