Sunday Stew

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

1 egg

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.

Father Eusebius showing off his baguettes from the French Cookin' Class!

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