Nutty buckwheat crepes filled with silky cold-smoked salmon, creamy crème fraîche, red onion, and capers, are served with a ...

Suzanne Cupps, chef-owner of Lola’s restaurant in New York City, likes to store cooked crepes in the fridge ... a cheddar or ...

A friend suggested adding sesame seeds to this buckwheat crepe batter and it is genius. The crepes take a while to cook and the sesame seeds get nicely toasted in the process, giving off their ...

Lillet Smoked Salmon Cocktail Crêpes: Substitute orange zest and juice for the lemon zest and juice, and add 1 tbsp of white Lillet (Blanc) to the filling. Recipe courtesy of Crêpes: 50 Savory ...

Some make holubsti with millet, others with buckwheat ... recipe, you have to soften a whole head of cabbage in boiling water to peel off the leaves, then roll up a ground meat filling inside.

Set aside for 1 hour to rest. Meanwhile, for the filling, heat the butter in a frying pan over a medium heat. Add the onions and fry for 4-5 minutes, or until softened but not coloured.

This recipe comes from the town of Salers ... For the batter, put the buckwheat and plain flours into a bowl and add the salt and dried yeast. Make a well in the centre, break in the egg and ...