1 1/3 cup milk
3/4 cup buckwheat flour
1/2 cup flour
1/4 cup butter, melted and cooled
1 1 lb steak (top round, hanger or flank)
1 large onion, sliced
2 tablespoons olive oil
coarsely ground pepper
In a small bowl, whisk together the butter, buckwheat flour, flour, eggs and milk. Allow to sit 30 minutes. In a pan, heat the olive oil. Add the zucchini and the onion, cook until the zucchini is soft and the onions are starting to caramelize, about 20 minutes. Meanwhile, sprinkle the steak with salt and pepper and sear on a hot pan. For a 1″ thick steak, cook on high heat for 2.5 minutes on each side for rare steak. Remove steak to a pan and cover with foil. Let sit for 5 minutes and then slice thinly. Grease a crêpe pan. Place over a medium flame and heat the pan. Add about 1/2 cup batter to the center of the pan, tilting it to cover the bottom. Cook until just browned, about 2-3 minutes, then flip. Cook until set. Repeat for remaining batter. Stack each crêpe on a plate and cover until you are ready to serve. To serve: place some of the zucchini and onion and the steak on 1/2 half of the crêpe. Fold it over. Serve immediately.
Yield: about 4-6 crêpes
Crêpes are not any harder to make then regular pancakes, but they seem a little more fitting for dinner. I recently bought a crepe pan and have been wanting to try it out. These savory crêpes are some times refered to as “”galettes” (if my high school French isn’t failing me) and are slightly thicker than the white flour only dessert crêpes.