Sliced banana and chocolate-hazelnut spread flavor Buckwheat Cloches as a delicious nod to a lovely Easter tradition in France.
Buckwheat Cloches with Bananas & Chocolate-Hazelnut Spread
- ¾ cup plus 3 tablespoons buckwheat flour
- ¾ cup all-purpose flour
- 1½ teaspoons fine sea salt
- ⅓ cups water
- 1¼ cups whole milk
- 1 large egg
- 1 tablespoon salted butter, divided
- 2¼ cups chocolate-hazelnut spread
- 2¼ cups thinly sliced banana
- In a large bowl, whisk together flours, and salt. Add 1⅓ cups water, milk, and egg, whisking vigorously until thoroughly combined and slightly aerated.
- Heat a well-seasoned 6-inch cast-iron skillet over medium-high heat until hot. Melt ½ tablespoon butter in hot skillet. Pour ¼ cup batter into skillet, tilting and rotating pan so batter covers entire surface.
- Return to heat, and cook until edges are golden brown and top looks dry, 30 seconds to 1 minute. Using a thin metal spatula, flip crêpe to cook the other side, approximately 10 seconds. Transfer crêpe to a plate, and keep covered with a clean kitchen towel. Using remaining ½ tablespoon butter as needed to coat skillet, cook remaining crêpes one at a time, transferring to plate and keeping covered with towel.
- Spread each crêpe with approximately 2 tablespoons chocolate-hazelnut spread. Add banana slices; fold in half and then in half again, creating a bell (cloche) shape.
MAKE-AHEAD TIP: Crêpes can be made ahead of time, cooled, separated with sheets of wax paper, placed in airtight plastic bags, and frozen for several weeks. Thaw completely before filling.
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