I first experienced buckwheat crepes at the Breizh Café, a famous creperie in Paris that specializes in crepes from Britany in the Northwest corner of France. The batter, made only with eggs, buckwheat flour, water, and salt, is thin and earthy tasting, with beautiful brown, lacy edges when cooked.

While you can fill it with a myriad of fillings, a crepe filled with ham and cheese and topped with an egg, called Galette Complète, is the legendary Breton crepe and makes a substantial meal for lunch, brunch, or any time of day you have an itch to travel without getting on a plane.

I’ve taken a few liberties here in making this famous crepe. For a touch of green, I’ve added asparagus, and for ease, I’ve provided instructions for a half-moon shaped crepe instead of the traditional square. If you’re feeling confident don’t let that hold you back; make the crepes in a square—instructions are provided for you at the end of the recipe.

Most crepes are made of a simple, thin batter of water or milk, flour, eggs, and salt, and sometimes butter. There is no leavening involved and the batter is much thinner than pancake batter, so it glides across a hot pan in a thin layer, just the right thickness to give the filling its due. Adding a little sparkling water to the batter aerates it with tiny bubbles.

The batter is quick and easy to make; just whisk all the ingredients in a bowl and let sit for 1 hour so the flour can become fully hydrated. Sizes range from tiny 4-inch rounds to 12-inch or larger crepes, suitable for an appetizer, a mini dessert, or a filling meal. Commonly, crepes are made with wheat flour, but these Crepes Bretonnes are made with buckwheat flour.

Buckwheat has been grown in Britany since the Middle Ages. It may surprise you but there is no actual ‘wheat’ in buckwheat; it is not even a grain at all. The flour, both dark and light, is made from the seeds of an herb in the knotweed family that grows best in poor soil without pesticides or fertilizer.

In addition to its clean cultivation formula, buckwheat is a treasure trove of nutrition. I prefer the lighter colored buckwheat over the dark gray flour for the home kitchen. It just looks prettier.

The fillings can be as exotic as the ones mentioned above served at the Breizh Café, but they’re like pizza toppings. If a combination sounds good to you, go for it! Here are a few examples to get you started:

• Cooked spinach and goat cheese
• Smoked salmon and whipped cream cheese and chives
• Mixed seafood in a curry sauce

You get the idea. They can be as fancy or as unfancy as your mood takes you.

• Whisk the batter vigorously so there are no lumps. It should be just slightly thinner than heavy cream.
• Let the batter hydrate for at least 1 hour at room temperature, or for up to two days in the fridge. If you’ve ever noticed pancake batter becoming thicker as it sits, it’s because the flour slowly absorbs the liquid, and the batter thickens.
• Prep the filling ingredients before you begin and have them at the ready.
• Use a non-stick pan, heat it over high heat, and then smear it lightly over the bottom of the pan with the end of a stick of butter, or brush with melted butter. The key is to keep the butter coating light.
• Start with medium-high heat, then adjust the heat to medium or medium-low as the crepe cooks.
• Optional: Test the batter. Before you cook the first full-size crepe, ladle about 1/4 cup into the pan and swirl it around. It should glide quickly and easily over the bottom in a thin layer. If it seems thick, thin the batter with water and try again. You should expect to have a starter crepe that you may not use and that’s okay!
• Use a ladle or a measuring cup with a spout to add the batter to the pan to control the portion size.
• Use a silicone spatula to loosen the edges and fold the crepe.