Crèpes comme Chez Josselin
Father Eusebius calls these Crepes comme Chez Josselin – which is a nod to the best crepes he had when he lived in Paris. As Father E tells the story, La Rue de Montparnasse has many creperies, but only one would routinely have a line out the door. So Eusebius would go there and watch them work – and thus learned how to make their crepes!
Key is buckwheat flour.
500 g. Buckwheat flour
15 g. sea salt
70 cl. Water
Put flour in mixing bowl, make a well in the center, add the egg and beat it in. Slowly add the water, mixing with a whisk. Let rest for at least 1 hour.
Heat pan or griddle. Coat with butter. Pour about ¼ cup batter to make crèpe.
Crèpe stacks can be made ahead of time. Then reheat on a hot griddle or pan. Add ingredients for filling, place a second crèpe on top, fold, flip and heat.
Serve hot with curly leaf endive (Frisée) salad with light Dijon dressing and dry cider.