(courtesy of Olivier Bessaignet, cook/co-owner, Olivier’s Organic French Crêpes in Reno. Serves 4)
2¾ cups organic buckwheat flour
⅓ cup melted butter
⅓ cup brown sugar
2 teaspoons table salt
6 eggs
4¼ cups organic whole milk
1 teaspoon vanilla extract
4 chocolate bar squares (72 percent dark chocolate)
1 cup strawberry jam
4 bananas, halved
Whipped cream, to taste
Heat crêpe pan (Bessaignet recommends the 14-inch CrepePro Full) over medium heat. Combine flour, butter, brown sugar, salt, eggs, milk, and vanilla in bowl until combined. Chill 30 minutes to 24 hours. Heat your crêpe pan on stovetop to 480 degrees F.
Pour 4 tablespoons batter onto generously greased pan and tilt pan so batter stretches as far as it can go. Cook for 1 to 2 minutes, then flip. Melt chocolate bar squares directly on crêpe after first flip, then cook other side of crêpe for 30 seconds.
Remove crêpe from pan. Add smear of strawberry jam and ½ a banana. Roll crêpe like a burrito or fold into triangle. Add whipped cream on top if desired.
