Crêpe making, at least in our house, turns into a team activity. One person to pour the batter in, the other to quickly swirl the pan around, and both to decide by committee (hovering over the pan all the while) that the crêpes are doing ok, or bickering over the best way to turn them without tearing them. Indeed I learned the art of Crêpe making from one of my ballet friends as at about the age of 11, and I have a picture of me making a crêpe breakfast for my family once I got home… I was so enthralled by the process. I will have to dig it up and show you all. I was also introduced to Nutella at the time, and I made my mom go to the specialty food shops in Montauk to find it when we went out for our vacation that summer. Such a diva, even at the age of 11!
It is a good thing this batter yielded so much… we definitely sacrificed four crêpes before getting our first perfect one (ie one we could agree on). We also used a larger pan which yielded a slightly larger outcome.
I have never used buckwheat before. On its own the flour has this earthiness that reminds me of seaweed (which makes it unsurprising that this batter is also used with a seaweed butter in another recipe). The flavor is so delicate and there is just the nicest chewiness from it.
Of course I used prosciutto because, well, do I even have to explain? Also used the recommended emmenthaler, though I could easily see gruyere being used here.
We loved these. They are super easy to eat, and we quickly devoured the fruits of our labor, easily going back for seconds. The richness quickly caught up with us both, though, and we couldn’t finish as we collapsed in an umami-filled satisfaction on the sofa, post-lunch. Just thinking about them right now makes my mouth water a little.