Now, I’ve been to the Breizh Café of which he speaks in the recipe headnote but to be honest, I’ve never noticed the filled and rolled crêpes on the menu. Because there’s this:
From My Paris Kitchen…
For this recipe, I wasn’t able to “wave each sheet of seaweed over a low gas flame” since we don’t have gas at home. So I tried crisping it up under the broiler. Hmmm… it didn’t get super crispy but I maybe didn’t leave it long enough since I was paranoid about it burning. I used 1/4 of the recipe to make 3 crêpes but the idea of putting the seaweed in butter and spreading it on the crêpes before rolling them and frying them still wasn’t working for me (I am not a seaweed fan, generally). I spread the tiniest amount of butter inside and popped the rolls in the frying pan again alongside a few tiny strips of seaweed that I fried until crispy (that texture seemed to be a better match for the seaweed). I served the crispy bits on top of the crêpes but to be honest, I couldn’t eat most of this. I guess the combination of a flavour I don’t love along with a *slightly* too greasy texture just didn’t do it for me. I *did* like the crispy seaweed though – kind of like mini chip strips. Oh, well, you can’t win ’em all, right?
Get the recipe for David Lebovitz’s Buckwheat Rolls with Seaweed Butter on p 47 of My Paris Kitchen.
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