Buckwheat Crepes with Corn and Roasted Poblano Chiles

Originating in the western French region of Brittany, galettes, or savory crepes made with buckwheat flour, can be folded around an infinite variety of fillings. Here they are combined with bright Tex-Mex flavors. These paper-thin whole-grain pancakes are best served right from the pan, but you can make the filling up to 2 days ahead and rewarm it.
Average Customer Rating:
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 out of 
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Customer Reviews for Buckwheat Crepes with Corn and Roasted Poblano Chiles
Review 1 for Buckwheat Crepes with Corn and Roasted Poblano Chiles
5 out of 5
5 out of 5
,Boston
,MA
April 22, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Delicious and healthy!
April 22, 2015
I followed this recipe exactly as it was written, save for using all-purpose flour instead of buckwheat flour, and it turned out amazingly. We couldn't stop eating these crepes!! Add a bit of green chili hot sauce for some bite!
Pros: Good Value, Healthy, Impressive, Will Make Again